Pani puri bruschetta

Name: Pani puri bruschetta
Total time: 4800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: For green paste:; 2 green chillies; 2 tbsp mint leaves; 2 tbsp coriander leaves; 1 tsp pani puri masala; As required Water; 1 tbsp lemon juice; 1 drop green gel colour (optional); For the bread dough:; Dry ingredients-; 270 grams fine semolina (chiroti rava); 50 grams all purpose flour (maida); 1 tsp instant yeast; 1 tsp sugar; to taste Salt; Wet ingredients:; 150-160 ml lukewarm water; 4 tbsp olive oil; 1/4 cup green paste; 1 tbsp white sesame seeds; For topping:; 3 medium sized potatoes boiled and smashed; 1/2 cup boiled and smashed black chickpeas; 1 tsp red chilli powder; 1 tsp red chilli flakes; 1 tsp chaat masala; 1 tsp pani puri masala; 2 tbsp thick mithi chutney; to taste Salt; For garnishing:

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#week3of5

#CookpadIndia

This is Indian version of bruschetta. 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. The bread is round in shape and is a swirl bread. After slicing the bread have topped it with potato and black chickpeas mixture. Drizzled on it mithi chutney. So this is a very healthy snack for everyone and something new!
If the bread is baked in advance and chickpeas and potatoes are boiled. This would hardly take 20 minutes to assemble.

#week3of5

#CookpadIndia

Krupa Kapadia Shah @krupa_kapadia_shah08

Saved

Ingredients

80 minutes

5 servings

Forgreen paste:
2green chillies
2 tbspmint leaves
2 tbspcoriander leaves
1 tsppani puri masala
As requiredWater
1 tbsplemon juice
1 dropgreen gel colour (optional)
For the bread dough:
Dryingredients-
270 gramsfine semolina (chiroti rava)
50 gramsall purpose flour (maida)
1 tspinstant yeast
1 tspsugar
to tasteSalt
Wetingredients:
150-160 mllukewarm water
4 tbspolive oil
1/4 cupgreen paste
1 tbspwhite sesame seeds
Fortopping:
3medium sized potatoes boiled and smashed
1/2 cupboiled and smashed black chickpeas
1 tspred chilli powder
1 tspred chilli flakes
1 tspchaat masala
1 tsppani puri masala
2 tbspthick mithi chutney
to tasteSalt
Forgarnishing:
As requiredThick mithi chutney
As requiredGreen chutney
Few boiled black chickpeas

Saved

Steps

80 minutes

1

For the green paste: Take all the ingredients for green paste in a mixture jar and churn in to a smooth paste.
2

For the bread dough: Take all the dry ingredients in a mixing bowl. Mix everything well and divide it into equal two parts.
3

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.
4

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.
5

Generally the first proofing takes about an hour.
6

Now punch the air out of both the dough. Knead them for about 2 minutes each.
7

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.
8

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.
9

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.
10

Let it cool on wire rack and then slice it after 3-4 hours.
11

For the topping: In a mixing bowl take all the ingredients of the toppings. Mix them properly.
12

Now toast the pani puri flavoured bread on a nonstick pan using butter. Flip the toasted side and spread the toppings on it.
13

When the bottom side gets toasted again flip and roast the topping for sometime.
14

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.