Step by Step Bangarpet Pani Puri Recipe By Vidyalakshmi

Bangarpet is a small town en-route from Bangalore to Chennai, this town is known for rice and fresh produce trading, this small trading village town borders two districts Andhra and Tamilnadu. The food and culture is a mixture from karnataka, andhra and tamilnadu. In recent years it has gained popularity for chaats. 

Nowadays Bangarpete is known for its transparent masala pani and puris, I've been taste testing and trying my best to perfect these chaats for almost two years, recently perfected these chaat proportions which is exactly like how they serve at a chaat center. 

I must admit it is time consuming process to prepare all these chaats but if we pre plan and prepare certain dishes like chutney, filling and puri then the entire dish is easy to assemble. This recipe yields five generous serving portions. 

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Lets Start...

First Step : Prepare Clear Pani 

Prepare this clear pani ahead of time since it is time consuming process. Over the years I have learnt to prepare this pani one day ahead of time the taste and flavor enhances.

Ingredients for clear pani:
3 Inch Ginger
2 Pods Garlic
15 to 20 Green Chillies (Slit)
2 Cups Hot Water
1 Tbsp Cumin
2 Cloves
1/2 Star Anise
1 Tsp Citric Acid
1 Tbsp Pink Salt or Regular Coarse Salt.
1 Pinch Alum (Padikaram/Fitkari)

Method:
Reserve and use the alum once the masala pani has steeped. Add all the above mentioned ingredients to hot water stir well cover and allow the masala to steep in the water over night or for 12 hours.

Once the pani has steeped strain and reserve the pani in a glass jar, refrigerate until use. This pani stores in fridge upto 2 weeks. Do not waste the masala it can be used in filling and chutney.

Before serving this masala pani we can taste and check for salt also adjust water to dilute the masala pani as per preference. Add the alum to the water and bring to rapid boil which will clear the pani and make it look transparent.

Second Step: Golgappa Puri

Ingredients for Puri:
1 Cup Sooji (Semolina used for upma)
1/2 Cup Maida (All purpose flour)
1/4 Tsp Cooking Soda
Oil for frying

Method:
Combine sooji, maida and cooking soda in a mixing bowl. Add water little at a time and start kneading to form a semi tight dough. Knead the dough for 10 minutes cover and allow to rest on counter for 1 hour.

Semolina can soak up all the moisture please make sure to add little excess water while kneading the dough. 

After an hour knead the dough for 10 minutes if the dough is sticky add a little flour and knead to form a smooth dough. Start forming roundels.

Dust the surface and rolling pin with flour roll out the dough into thin sheet using a cookie cutter or a round lid cut out the dough and prepare as many puris as possible place all rolled out puri on a plate cover with a cloth and reserve.

Heat oil in a wok on medium flame. Once the oil reaches smoking point gently drop the puri one at a time and start frying. sometimes if the oil is very hot the puri might not puff make sure to adjust the oil heat always test 2 or 3 puris if its puffing and holding the shape.

Fry 3 puris at a time once the puri puffs and holds its shape fry for a minute on each side. Drain excess oil and reserve the puri on a plate lined with paper towel.

Third Step: Patani Masala

I am using all the strained masala and excess masala water to prepare this peas gravy and have also used frozen peas for this recipe we can use dry peas soaked in water and cooked ahead of time if you cannot find frozen or fresh peas.

Ingredients for peas gravy:
1 1/2 Cups Fresh Green Peas
2 Inch Ginger, 2 Pods Garlic,10 Green Chillies, 1 Clove, 1/2 Star anise and Cumin from the strained and reserved masala.
4 Tbsp Roasted Bengal Gram
Fist Full Coriander
3 Sprigs Curry Leaves
1 Tbsp Chaat Masala
1 Cup Masala Pani

Method:
Heat a wok on medium flame add the peas and salt as per taste cover the peas with water I've added 2 cups water place a cover and allow the peas to cook on medium flame.

In a mixer jar add half the amount of masala which we reserved from masala pani along with coriander, curry leaves and roasted bengal gram grind to form a smooth paste. Use the masala pani to grind and form a smooth paste.

Once the peas has cooked add the masala paste and masala pani also add 1/2 cup water and cook the peas to a mushy consistency adjust salt as per taste. 

If there is excess moisture place on high flame and reduce the moisture. Once the peas gravy is ready finish with chaat masala stir once and reserve the peas masala in a bowl.

Fourth Step: Coriander Chutney

Ingredients for coriander chutney:
1/2 Bunch Coriander use all the stems wash and reserve the coriander.
1 Tbsp Cumin
1/2 Onion
Use the remaining masala ginger, chillies and cumin.

Method:

In a mixer jar add all the ingredients grind to form a smooth paste use masala pani to grind the chutney add salt only if needed. Once the chutney is ground reserve in a bowl.

Fifth Step: Prepare Garnish

Grate 2 carrots, finely chop 2 onions and finely chop half bunch coriander leaves for garnish.  Combine all the three ingredients and reserve. Also reserve chaat masala, chilly powder, kara sev and all the ingredients prepped and reserved for pani puri.

Lets assemble...

In a serving plate place the clear pani in a bowl with spoon. Take a puri gently crack and create a cavity fill the poori with 1/2 tsp peas gravy, 1/2 tsp coriander chutney, 1 tsp grated and chopped carrots, onion and coriander top with kara sev and arrange the plate with all the prepped puris finally sprinkle chaat masala and chilly powder before serving... Serve right away...Enjoy 😉

Egg Chaat Recipe (Muttai Chaat Recipe)

Egg chaat is a very new dish to me, being a huge chaat fan I have never tasted this dish before. I came across a street food video last week on Youtube where the vendor prepared various chaats and egg chaat. I  re-watched the video several times and tried to prepare the same. Youtube truly inspires me to create many dishes.

Subscribe to me on Youtube English and Tamil Channels for regular updates...👩

Ingredients:
3 Hard Boiled Eggs (given detail description how to boil eggs please follow)
1 Grated Carrot
1/2 Tomato Deseeded and finely chopped
1/4 Cup Deseeded Cucumber and finely chopped
5 Sprigs Coriander finely chopped
1/4 Cup Coriander Chutney (follow recipe below)
1/4 Cup Sev
1 Tsp Chaat Masala or Jeera Powder
Salt as per taste.

Method:
To prepare hard boiled eggs bring 3 cups water on rapid boil. Add 2 tbsp white vinegar and 2 tbsp salt to the water. The egg must be in room temperature add the eggs to boiling water place on medium flame allow the egg to boil in the water for 10 minutes.

After 10 minutes remove from flame allow the eggs to sit in hot water for additional 2 more minutes or until the water is cold. Drain the excess water and wash the eggs thrice crack the shell and peel it is ready to use.

I normally prepare boiled eggs in bulk and place it in the fridge and use as required this way the egg  shell is easy to peel.

To prepare coriander chutney clean 1/2 bunch of coriander leaves, peel, wash and chop 1/2 inch ginger, slit 2 green chillies add all the ingredients to a mixer grinder along with 1 tbsp cumin seeds and 1/2 tbsp salt. Grind to form a smooth paste and reserve. Use only 2 to 3 tbsp water to grind the chutney.

Assemble egg chaat: In a serving plate slice and arrange the boiled eggs. Spread the coriander chutney on the eggs. Top the eggs with grated carrots, chopped cucumber , tomato and onions. Garnish with sev, chaat masala and coriander leaves serve right away.

This is an excellent egg starter and can also be served as a side dish for pulao or biryani. Enjoyed this Indianized egg salad snack 😆

Food Tasting @Chin Chin by The Biere Club, Bengaluru

I was recently invited for a tasting session at the newly launched Chin Chin by The 153 Biere club. Being a huge oriental cuisine fan I was thrilled to taste the new offering. 

Ambience is simple one can choose semi open seating or private dining. The decor is vibrant, with chintz upholstered comfy chairs, open kitchen...aromas of stir fries are surely inviting. 

The menu offers classic Pan Asian cuisine, choose from dim sums, gyoza, stir fries or bao all of this and more at affordable price. Pair you food with perfect cocktail or freshly brewed craft beers. When at Biere club I personally enjoy crisp lager its freshly brewed and perfectly pairs with any cuisine. 

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Display at the entrance

Set Menu for Tasting Session 

Cocktail of Choice I picked...Chin Chin Thai

(white rum+spiced rum+ lemongrass+galangal+kafferleaves+lime+sugar+soda)

Condiment trio

Chicken and Spring Onion Gyoza

Green Peas Filled Dimsums with Truffle Oil

Har Gaw (shrimp dimsums)

Char Sui Pork bao (Chinese Steam Buns)

Grilled Chicken Satay with Spicy Peanut Sauce

Som Tam Raw papaya Spicy Salad

Kung Pao Chicken

(Diced chicken stir fried with cashews/sweet and spicy sauce)

Roasted Pork with Sticky Honey BBQ Glaze 

Thai Grilled Mushrooms

Roasted Duck Spring roll with Chilly Plum Sauce

Broccoli and Cheese Buns

Nasi Goreng 

(Indonesian fried rice with mixed meat and seafood topped with sunny side egg)

Wood Ear Mushrooms with Crispy Tofu Salad

Thai Red Curry with Chicken

Simple Vegetable Fried Rice

Stir Fried Lotus roots and Broccoli in Black Bean Sauce

Crispy Pan Fried Chicken in Garlic Sauce

Water Chestnut Rubies in Coconut Milk

Lemon Grass Pannacotta  topped with Litchis

Classic Chinese Mango Pudding 

Food was excellent my three picks from the entire tasting has to be the roasted pork with honey bbq glaze, Chicken Satay with peanut sauce and Litchi Pannacotta. 

Product Review: Popular Essentials Basmati Rice + Peas Pulao Recipe

This product review is in collaboration with mom bloggers group on whatsapp. I agreed to do this review because I can vouch for popular essentials since we are a regular consumer and have purchased many pantry essentials from this brand. 

Popular essentials as a brand has never failed in terms of quality. Popular essentials currently sell sona masouri, kollam, basmati, bullet and ponni variety on Amazon.in.

As a consumer its very difficult for me to choose a wide vairety of brands offering basmati rice as they claim its best quality, long grain and so on, by the end of the day being a consumer what I expect is quality and consistency. 

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The 5 Kg Basmati rice comes in a poly woven and stiched durable bag which ensures the grains are aerated and water resistant. Priced at 575/- for 5kgs is a mid range quality rice for daily needs. This rice bag comes with an easy access zip and handle which can be reused. 

I normally store the rice with the bag in a airtight container to avoid moisture and bugs. What caught my attention is detail printed instructions on the bags how to cook rice in open pot and pressure cooker which makes things easy for a new cook.

Peas Pulao Recipe

Using Poplular essentials premium quality basmati rice I prepared a simple one pot peas pulao. I am always fascinated with basmati rice, distinct aroma and nutty taste truly enhances the flavor and taste when used in a biryani or pulao. 

This fragrant one pot peas pulao is a perfect dish to prepare for a large crowd and can be served with many sides and curries. I have also followed the printed instrutions how to cook the rice and was suprised with the end results.

Ingredients:

1 Cup Popular Essentials Basmati Rice

1/4 Cup Frozen Green Peas

1/2 Tbsp Ginger and Garlic Paste

1/2 Large Onion (roughly chopped) 

1 Bay leaf, 1/2 Tbsp Cumin Seeds, 3 Pods Cardamom, 2 Inch Sticks Cinnamon, 4 Cloves

3 Green Chillies

1 Tbsp Salt

1/4 Tbsp Sugar

2 Tsp Ghee

1 Tbsp Oil

Mint leaves, Coriander and Lime Juice for garnish...

Method:

Rinse the rice thrice or until the water while rinsing is clear.

Soak the rice for 30 minutes before cooking.I used a pressure cooker to cook my peas pulao. Heat a pressure pan or cooker on medium flame with oil and ghee.

Add the whole spices...1 Bay leaf, 1/2 Tbsp Cumin Seeds, 3 Pods Cardamom, 2 Inch Sticks Cinnamon, 4 Cloves once the oil  reaches temp.

Allow the spices to splutter but make sure the cumin doesn't burn or turn dark brown it might tend to release a bitter after taste. Add ginger and garlic paste fry for 30 seconds or until the raw flavor reduces.

Add chopped onions followed by slit green chillies fry for a minute. If the onion is to large it might not cook easily add 2 tbsp water to cook the onion till transparent. I did add 2 tbsp water to cook the onion and cooked it for a minute on  medium flame.

Once the onion softens add the peas and fry for a minute. Drain the water in the rice add to the onion masala along with salt and sugar stir well and fry for a minute. For every one cup rice add two cups water mix well.

Place on high flame cover the pressure cooker with whistle. Cook for three whistles. After three whistles remove from flame allow the pressure to reduce before opening. Uncover the lid mix well, garnish with mint, coriander and lime juice...serve this fragrant peas pulao with mutton curry or fried chicken...Enjoy!


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