Rangeela Panipuri

Name: Rangeela Panipuri
Cuisine: Indian
Ingredients: For stuffing:; 2 tbsp Cumin powder; 1/2 cup Tamarind juice (little thick); 1/4 cup Boondi; 1/4 cup Boiled chana; 1 tbsp Black salt; 1 tbsp Jaggery; as per taste Salt, Red chilli powder, Pepper powder; For puri :; 1 cup Suji / Semolina; 3 tbsp Maida; pinch Cooking soda; 1 tsp Spinanch juice; 1 tsp Carrot juice; 1 tsp Beetroot juice; pinch Turmeric powder; as required Oil – for deep frying; For pani :; 2 cups Water; 1 tsp Red chilli powder; 2 Boiled potatoes

Jyothi Valaboju @cook_21140205

Rangeela Panipuri

Jyothi Valaboju @cook_21140205

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Ingredients

Forstuffing:
2 tbspCumin powder
1/2 cupTamarind juice (little thick)
1/4 cupBoondi
1/4 cupBoiled chana
1 tbspBlack salt
1 tbspJaggery
as per tasteSalt, Red chilli powder, Pepper powder
Forpuri :
1 cupSuji / Semolina
3 tbspMaida
pinchCooking soda
1 tspSpinanch juice
1 tspCarrot juice
1 tspBeetroot juice
pinchTurmeric powder
as requiredOil – for deep frying
Forpani :
2 cupsWater
1 tspRed chilli powder
2Boiled potatoes

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Steps

1

Mix suji /semolina, maida, cooking soda, pinch of salt together and divide into four parts. Add spinach juice to one part, carrot juice to one part, beetroot juice to part and turmeric part to fourth part. Make them into different dough’s adding water as required. The dough should be smooth as for roti’s. Keep them cover for ten minutes. Mash the peeled and boiled potatoes, chana, boondi and pinch of salt and mix well.
2

Adding water as required make it into consistency as u like. you can chill this water too. One more tip is just to mix the sweet chutney in water and adjust the taste. Normally the water used for panipuri is made with greens…
3

Knead ths dough and make small balls of all colors. Roll out into thin puris and fry till crisp and let them cool. Serve chilled and spicy water, stuffing, colorful puris… you can use food colors instead of veg juice..