Pani puri bruschetta Recipe

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Pani puri bruschetta Recipe

Pani puri bruschetta

Pani puri 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. You need For of the bread dough:. 'Jain Punjabi Samosa' and 'Pani Puri Bruschetta' Family

Ingredients

It’s For of green paste:
You need 2 of green chillies
Prepare 2 tbsp of mint leaves
It’s 2 tbsp of coriander leaves
It’s 1 tsp of pani puri masala
You need As required of Water
Prepare 1 tbsp of lemon juice
It’s 1 drop of green gel colour (optional)
Prepare For of the bread dough:
You need Dry of ingredients-
Prepare 270 grams of fine semolina (chiroti rava)
Prepare 50 grams of all purpose flour (maida)
Prepare 1 tsp of instant yeast
It’s 1 tsp of sugar
You need to taste of Salt
You need Wet of ingredients:
Prepare 150-160 ml of lukewarm water
Prepare 4 tbsp of olive oil
You need 1/4 cup of green paste
It’s 1 tbsp of white sesame seeds
You need For of topping:
You need 3 of medium sized potatoes boiled and smashed
It’s 1/2 cup of boiled and smashed black chickpeas
It’s 1 tsp of red chilli powder
Prepare 1 tsp of red chilli flakes
Prepare 1 tsp of chaat masala
It’s 1 tsp of pani puri masala
Prepare 2 tbsp of thick mithi chutney
Prepare to taste of Salt
Prepare For of garnishing:
Prepare As required of Thick mithi chutney
You need As required of Green chutney
You need Few of boiled black chickpeas

Steps

For the green paste: Take all the ingredients for green paste in a mixture jar and churn in to a smooth paste..
For the bread dough: Take all the dry ingredients in a mixing bowl. Mix everything well and divide it into equal two parts..
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..
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..
Generally the first proofing takes about an hour..
Now punch the air out of both the dough. Knead them for about 2 minutes each..
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..
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..
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..
Let it cool on wire rack and then slice it after 3-4 hours..
For the topping: In a mixing bowl take all the ingredients of the toppings. Mix them properly..
Now toast the pani puri flavoured bread on a nonstick pan using butter. Flip the toasted side and spread the toppings on it..
When the bottom side gets toasted again flip and roast the topping for sometime..
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..

Serve them as an appetizer at your next cocktail party you host. Avocado pani puri recipe by Anjum Anand – First make the tamarind and mint liquid. See more ideas about Indian food recipes, Food, Chaat. Method: In a mixing bowl take all the ingredients of the toppings. Now toast the pani puri flavoured bread on a nonstick pan using butter.

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