Menu Enter a recipe name, ingredient, keyword...

Pani Puri

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Pani Puri 0 Picture

Ingredients

  • other ingredients:
  • Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 24-30 puris ( you could buy these puris readymade or make them at home)
  • 1 small bowl of tamarind chutney or tamarind dates chutney
  • For the stuffing - * check notes for other options
  • 2 to 3 medium potatoes
  • 1 small to medium onion
  • 1 to 1.5 tbsp chopped coriander leaves
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala powder
  • 1/4 tsp red chili powder (optional)
  • black salt as required
  • For the Pani Recipe:
  • 1/2 cup chopped mint leaves
  • 3/4 cup chopped coriander leaves
  • 1 inch ginger, chopped
  • 1 green chili, chopped
  • 1 tbsp seedless tamarind, tightly packed
  • 3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required
  • 1 tsp roasted cumin powder (bhuna jeera powder)
  • 1 tsp chaat masala powder
  • 2 to 3 cups of water
  • 1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
  • black salt as required

Details

Preparation

Step 1

Instructions
Preparing the Stuffing:
Boil the potatoes till they are cooked completely.
Peel them and then chop them.
Finely chop the onion.
In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.
Method to make the Pani:
In a blender add all the ingredients mentioned above for the pani.
Add little water and grind to a fine chutney.
Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
Add the boondi to the pani.
You can chill the pani in the fridge or add some ice cubes to it..
Assembling Pani Puri:
Crack the top of the puri with a spoon.
Add 2 to 3 tsp of the boiled potato-onion filling in the poori.
Stir the green pani first and then it and the sweet chutney as per your taste.
Serve the pani puri immediately.
You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.
Notes
* other stuffing combinations or a combination of these:
steamed moong sprouts
boiled white chickpeas (kabuli chana)
boiled black chickpeas (kala chana)
boiled potatoes
chopped onions
chopped coriander leaves
ragda - a dry white peas preparation

* to make the pani hot and spicy, you can add one more green chili.

‚Äč

Review this recipe