Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pani puri bruschetta. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pani puri bruschetta is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Pani puri bruschetta is something that I have loved my entire life.
You need For of the bread dough:. There is hardly anyone who doesn't like pani puri. So tried making bread using fine semolina (chiroti rava) and added the flavour of theekha pani puri water to it.
To begin with this recipe, we must prepare a few components. You can have pani puri bruschetta using 33 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Pani puri bruschetta:
- Make ready green paste:
- Get green chillies
- Make ready mint leaves
- Take coriander leaves
- Get pani puri masala
- Make ready Water
- Take lemon juice
- Make ready green gel colour (optional)
- Get the bread dough:
- Get ingredients-
- Take fine semolina (chiroti rava)
- Get all purpose flour (maida)
- Make ready instant yeast
- Get sugar
- Prepare Salt
- Get ingredients:
- Make ready lukewarm water
- Take olive oil
- Take green paste
- Make ready white sesame seeds
- Prepare topping:
- Take medium sized potatoes boiled and smashed
- Prepare boiled and smashed black chickpeas
- Prepare red chilli powder
- Take red chilli flakes
- Make ready chaat masala
- Prepare pani puri masala
- Take thick mithi chutney
- Make ready Salt
- Make ready garnishing:
- Make ready Thick mithi chutney
- Get Green chutney
- Get boiled black chickpeas
In this video I will tell you all the. Pani puri recipe with step by step photos. Pani puris are a great snack, served as chat and found on roadside food carts all over India. Avocado pani puri recipe by Anjum Anand - First make the tamarind and mint liquid.
Instructions to make Pani puri bruschetta:
- For the green paste: Take all the ingredients for green paste in a mixture jar and churn in to a smooth paste.
- For the bread dough: Take all the dry ingredients in a mixing bowl. Mix everything well and divide it into equal two parts.
- To one part add the green paste and some lukewarm water to knead the dough. Knead the dough by stretch and fold method for 2-3 minutes. Now add around 2 tbsp oil and again knead for 8-9 minutes by stretch and fold method. Keep the dough in a greased bowl, covered with a lid in a warm place till it doubles in size.
- Similarly knead the dough with the remaining dry ingredients, using the lukewarm water that is left. Keep it aside covered till it becomes double in size.
- Generally the first proofing takes about an hour.
- Now punch the air out of both the dough. Knead them for about 2 minutes each.
- Now spread the white dough over a cling film into a rectangle shape matching to the size of the bread tin. Now apply water on it and then roll out the green dough on the white one gently. Start rolling the dough tightly from one end by pinching properly.
- Roll the dough completely and pinch it properly. Now in a greased tin sprinkle half of the sesame seeds and then place the rolled dough on it. Sprinkle the remaining sesame seeds on the top.
- Have a round bread mould have used that. Meanwhile preheat the oven at 200°C. When the dough reaches the rim of the tin bake the bread loaf for 50 minutes at 200°C. Once out of the oven open the tin and brush it with olive oil. Remove the bread after 2 minutes.
- Let it cool on wire rack and then slice it after 3-4 hours.
- For the topping: In a mixing bowl take all the ingredients of the toppings. Mix them properly.
- Now toast the pani puri flavoured bread on a nonstick pan using butter. Flip the toasted side and spread the toppings on it.
- When the bottom side gets toasted again flip and roast the topping for sometime.
- Before serving drizzle the thick mithi chutney on it and in the centre keep the green chutney. Finally top it with a boiled black chickpea. Similarly garnish all the bruschetta. Serve them hot.
Adjust the balance of flavourings to taste, Get every recipe from Anjum's Quick & Easy Indian by Anjum Anand A Few Tips for Perfect Puri : If your puris are not crispy then remove it from the oil, let it cool and re-fry it again. repeat the process again if not cr. You can use the dried peas ragda as pani puri masala instead of using masala of mashed potato and black chickpea. Take it out of refrigerator just before serving. Pani puri is a favorite chaat snack of many folks and ours too. With so many bursts of tastes and flavors in your mouth when you have pani puri, you just cannot have one 🙂 This is an easy pani puri recipe as you don't need to make the sweet tamarind chutney.
So that is going to wrap it up for this special food pani puri bruschetta recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
