Pani Puri

Pani Puri

• Puri’s (40-50)

To Make Pani: 

• 1/2 cup Tamarind Pulp 
• 2 cups Water
• 2 tbsp roasted Cumin Seed (Jeera) Powder
• 1/2 cup Coriander Leaves 
• 3 Green Chilly 
• 1 cup Mint Leaves (Pudina Leaves) 
• 1 tsp Black Salt 
• 2 tbsp crushed Jaggery 

To Make stuffing: 

• 2 medium boiled potatoes
• 1/2 cup boiled chickpeas
• salt to taste
• Green chutney

To Make Pani:

• Grind in a hand blender coriander, mint leaves and green chilies to make a fine paste.
• Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
• Mix all the ingredients of the pani along with the green paste. Dissolve the jaggery properly. Adjust the spices and tanginess according to taste.
• Strain through a strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing :

• In a bowl mix chickpeas, roughly mashed potatoes and salt. Keep aside.

To Serve:

• Make a small hole on a puri by tapping slowly on the crisp side.
• Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masala.
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