India
Pani Puri Recipe
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Ingredients
For the Pani Recipe
- cup ½chopped mint leaves
- cup ¾chopped coriander leaves
- 1 inch Ginger chopped
- 1 green chili chopped (for a spicy pani, add about 2 to 3 green chilies)
- 1 tbsp seedless tamarind tightly packed
- 3 tbsp to 3.5crumbled or powdered jaggery/sugar or as required OR 1.5chopped seedless dates & 1.5powdered jaggery the sweetness can be adjusted as per your taste
- 1 tsp roasted cumin powder bhuna jeera powder
- 1 tsp chaat masala powder
- 2 cups to 3of water add water as per the consistency you want
- 1 gram to 1.5 tbsp boondi/fried tinyflour balls optional
- black salt as required
Ingredients
For the Pani Recipe
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Instructions
Setting up the Stuffing
- Heat up the potatoes till they are cooked totally.
- Peel them and after that cleave them.
- Finely slash the onion.
- In a little bowl, blend the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and dark salt. Blend well and keep aside.
Technique to make the Pani
- In a blender include all the fixings specified above for the pani.
- Add little water and toil to a fine chutney.
- Evacuate the green chutney in a huge dish. Add 2 to 3 glasses water. Blend well. Check the flavoring. Include more dark salt or jeera powder or chaat masala if needed. In the event that you need a slender pani, you could include some water. In any case, continue checking the flavoring, according to your taste.
- Add the boondi to the pani.
- You can cool the pani in the cooler or add some ice solid shapes to it..
Amassing Pani Puri
- Break the highest point of the puri with a spoon.
- Add 2 to 3 tsp of the bubbled potato-onion filling in the poori.
- Mix the green pani first and after that it and the sweet chutney according to your taste.
- Serve the pani puri promptly.