Thursday, February 23, 2017

Pani Puri Khakra


                Who doesn't love pani puri ? ^_^ I am a fan of it. I wanted to give it a twist. I wanted the pani puri flavor in something healthy. & an idea struck me. I decided to give our gujarati khakras a taste of pani puri. I thought of giving it a try. & Mission Successful !! Khakras are healthy & my craving for pani puri is also satisfied. ;-)

                   Below is my recipe for the same. Do try it for yourselves too. :-)

Ingredients:
  • Wheat Flour - 1 cup
  • Gram Flour - 1 tbsp.
  • Black Salt - 1 & 1/2 tsp
  • Aamchur Powder - 1 tbsp.
  • Pani puri Masala - 1 tbsp.
  • Sugar Powder - 1 tbsp.
  • Ginger - 1 cm piece
  • Mint leaves - few (around 20 - 25)
  • Coriander leaves - Double the quantity of mint leaves
  • Water as needed



Method:
  • Grind mint leaves, coriander leaves, green chilies, ginger, black salt, aamchur powder, pani puri masala & sugar powder to a fine paste. Add 1 or 2 tbsp. water just to help grinding.
  • Take wheat flour & gram flour in a mixing bowl. Add to it the ground paste. Mix well. Knead to form a dough. Use water as needed.
  • Leave the dough to rest for 30 minutes.
  • Now divide the dough in equal sized small flat round balls.
  • Roll each dough ball into very thin rotis. Use a circle shaped cutter for a nice round shape. Dust some dry flour to make the thin rotis. Make the rotis as thin as possible.
  • Roast each roti on a skillet on medium flame. Press the roti with a potato masher from both sides. The roti should not puff up. If it does, just break the bubble with a fork. Roast it until the roti has some nice brown spots on both sides & crisp.
  • Repeat the above 2 steps for each dough ball.
  • Khakras are ready.
  • Once khakras cool down, store it in a airtight container.


Tips:
  • Adjust the spices according to your taste.
  • Its important to roast the khakras on medium flame to make them crisp.
  • Press the khakras while roasting. they should not puff up. If they do, pierce the bubbles with a fork.
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