I am sure all my friends must have geared themselves for the approaching festive days. Though we do not have any celebrations at my place but I am all excited to learn the delicacies my fellow bloggers are going to make and share with us. I am sure next few days we all will have a lot to learn from each other.
Today, I share a very tasty preparation which is just perfect for this festive occasion as well as it’s equally good for a every day snack. I had tasted this at my S aunt’s place. She is my Mom’s very good friend. An excellent painter and a great cook. She loves to host parties and would welcome all her guests with a warm heart and would serve them her delicious preparations, a complete Annapoorna I must say. To my delight she is very fond of my cooking and every time I visit her she would ask me to make Paani for Paani Poori. She likes the way I make it. She has always motivated me to learn and try more and I am more than glad to share her recipe.
She used to make this as a tea time snack and also amongst the many things she made during Deepawali. This preparation is amazingly tasty and is liked by every one who tastes it. Kids love eating it with tomato ketch up.
1 cup APF
1 cup wheat flour
3 tsp oil for shortening
1 tbsp carom (ajwain) seeds
salt to taste
2 cups potato flakes/ 2 potatoes boiled
1 tbsp chaat masala
1 tbsp red chili pwd
2 tsp coriander pwd
1 tsp cumin pwd
1 tbsp ginger-garlic paste
Oil for frying
Mix both the flours, carom seeds, shortening, salt to taste and knead a dough. Keep the dough aside for half an hour.
Mix the potato flakes, red chili pwd, chaat masala, coriander pwd, cumin pwd, salt to taste and ginger-garlic paste. Add water and make a dough. I used potato flakes but boiled potato is easy to spread. Keep the spice level high as this is to be spread out.
Take a medium ball sized dough and dust the platform properly and roll out a circle of about 10” diameter.
Spread a small portion of potato spread evenly. I could not spread evenly as I used potato flakes, boiled potato spreads easily.
Start rolling tightly from one corner and then roll completely.
Cut 1 cm pieces and then press them between the two palms to flatten them.
Deep fry them on medium flame till golden in colour and crisp.
Remove on a kitchen towel to absorb excess oil then cool and store in an air tight container.