EP 25 : PANI PURI - CHEF DAVE скачать в хорошем качестве

EP 25 : PANI PURI - CHEF DAVE

Pani Puri ni mesti wajib ada setiap kali Ramadan.. tapi tahun ni Along tak makan sorang2. Along ada makcik Asna & mkcik Pah.😁 EP 25 : PANI PURI - CHEF DAVE #sehijauramadan2026 #chefdaveveganjourney Masa Penyediaan: 25 minit Masa memasak: 15 minit Hidangan:2-5 pax Resipi Bahan-bahan: 2 biji kentang (direbus) Garam ½ sudu kecil chaat masala ½ sudu kecil serbuk jintan putih ½ sudu kecil serbuk cili Sedikit serbuk lada hitam 1 biji bawang merah (potong dadu) Daun ketumbar (potong halus) Pani puri segera Sos air asam jawa Bahan kisar: 1 inchi halia 2 cili hijau segenggam daun ketumbar segenggam daun pudina 2 sudu kecil serbuk jintan putih ¼ sudu kecil serbuk lada hitam 3 sudu besar gula jaggery 2 sudu kecil chaat masala 2 cawan air asam jawa 2 cawan air sejuk Garam secukupnya Gula secukupmya Bahan lain: Sedikit hirisan daun ketumbar Sedikit hirisan cili padi merah Bahan lain: Mixture murukku Cara memasak : 1.Rebus kentang dan masukkan garam. Biar sehingga empuk. Angkat dan ketepikan. Biar ia sejuk sedikit. Lepastu lenyekkan kentang dan letak serbuk cili sedikit, chaat masala sedikit, serbuk jintan putih, serbuk lada hitam,daun ketumbar, bawang merah dan garam. Kacau sebati. Ketepikan. 2.Kisar halus semua bahan kisar dan tapis ke dalam mangkuk. Lepastu masukkan hirisan daun ketumbar dan cili padi. Gaul rata dan ketepikan. 3.Goreng pani puri segera hingga kembang dan angkat. Biarkan ia sejuk sedikit lalu pecahkan sedikit bahagian atas puri dan ketepikan.Masukkan kentang masala ke dalam puri. Letak sedikit mixtures di setiap pani puri. Sedia untuk di hidang bersama sos asam jawa. PANI PURI Preparation Time: 25 minutes Cooking Time: 15 minutes Servings: 2-5 pax Recipe Ingredients 2 potatoes (boiled) Salt ½ tsp chaat masala ½ tsp cumin powder ½ tsp chili powder A little black pepper powder 1 onion (diced) Coriander leaves (finely chopped) Instant pani puri Tamarind Water Sauce Blended Ingredients: 1 inch ginger 2 green chilies A handful coriander leaves A handful mint leaves 2 tsp cumin powder ¼ tsp black pepper powder 3 tbsp jaggery sugar 2 tsp chaat masala 2 cups tamarind water 2 cups cold water Salt to taste Sugar to taste Additional Ingredients: A little sliced coriander leaves A little sliced red bird’s eye chili Other Ingredient: Murukku mixture Cooking Method 1..Boil the potatoes with a little salt until soft. Remove and set aside to cool slightly. Mash the potatoes and add a little chili powder, chaat masala, cumin powder, black pepper powder, chopped coriander leaves, diced onion, and salt. Mix well and set aside. 2.Prepare the tamarind water. Blend all the blended ingredients until smooth, then strain into a bowl. Add sliced coriander leaves and sliced bird’s eye chilies. Mix well and set aside. 3.Fry the instant pani puri shells until they puff up, then remove and let them cool slightly. Make a small hole on the top of each puri. Fill each puri with the potato masala and add a little murukku mixture on top. Serve immediately with the tamarind water sauce.