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How To Make Pani Puri


For the stuffing –
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
¼ tsp red chili powder
black salt as required
For the Pani Recipe:
½ cup chopped mint leaves
¾ cup chopped 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 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required OR 1.5 tbsp chopped seedless dates & 1.5 tbsp powdered jaggery (the sweetness can be adjusted as per your taste)
1 tsp roasted cumin powder (bhuna jeera powder)
1 tsp chaat masala powder
2 to 3 cups of water (add water as per the consistency you want)
1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
black salt as required


Setting up the Stuffing:

Heat up the potatoes till they are cooked totally.
Peel them and after that slash them.
Finely cleave 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 every one of the fixings specified above for the pani.
Add little water and crush to a fine chutney.
Evacuate the green chutney in a vast dish. Add 2 to 3 mugs water. Blend well. Check the flavoring. Include more dark salt or jeera powder or chaat masala if required. On the off chance that you need a slight pani, you could include some water. Yet, 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 3D shapes to it..

Gathering 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 instantly.



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