Karari Peanut Papri
| Ingredients : |
|
 |
|
Refined Flour |
- 11/2cup |
|
Oil |
- 1tbs |
|
Salt |
- a pinch |
|
Oil |
- for frying |
| For the Stuffing : |
|
Peanuts |
- 1/2cup |
|
Ginger |
- 1/2inch piece |
|
Green Peppers |
- 4-5 |
|
Aniseed (Saunf) Powder |
- 1/4tsp |
|
Dry Mango Powder |
- 1/4tsp |
|
Garam Masala |
- 1/4tsp |
|
Chopped Coriander Leaves |
- 1tbs |
| For decoration : |
|
Boiled & Chopped Potatoes |
- 2-3nos |
|
Sev |
- 1cup |
|
Roasted Fennel |
- 2tsp |
|
Curd |
- 1cup |
|
Red Chilli Powder |
- 1tsp |
|
Coriander leaves |
- 1/2cup |
|
Green chutney |
- 1/2cup |
|
Tamarind chutney |
- 1/4cup |
Method :
Soak the peanuts overnight or for 5-6 hours
in water. Skin and grind them with ginger, green chillies, mango powder, garam
masala, aniseed and salt. Keep aside.
Sift flour and salt in a bowl, add oil.
Knead well with water until smooth. Make small lemon-sized balls of the dough,
flatten the ball and place 1/2tsp of peanut mixture in
the centre of each. Draw up the edges towards the centre so as to cover the
fillings. Close well. Press on the board and roll out into puris. Fry in
ghee or oil in a deep pan until smoking hot and fry the papri until golden.
Arrange peanut papri on a plate. Spread
boiled potato pieces, bhujia, crushed green pepper, coriander leaves, salt,
red chilli powder, roasted fennel, curd and sweet and green chutneys and serve.
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