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Pani Puri Recipe
Pani Puri Recipe

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We hope you got benefit from reading it, now let’s go back to pani puri recipe recipe. You can cook pani puri recipe using 24 ingredients and 15 steps. Here is how you do that.

The ingredients needed to make Pani Puri Recipe:
  1. You need 32 Puris or Golgappa (ready-made or homemade)
  2. Get 1 medium Onion finely chopped
  3. Get 1/2 cup Sev
  4. Prepare 1/4 cup Date Tamarind Chutney
  5. Use Ingredients for Pani
  6. Take 1/2 cup Mint Leaves
  7. You need 1/2 cup Coriander Leaves chopped
  8. Provide 1-2 Green Chilli chopped
  9. Get 1/2 inch Ginger
  10. You need 3 tablespoon Sugar
  11. You need 1 teaspoon Chaat Masala Powder
  12. Provide 1/4 teaspoon Black Salt (kala namak / sanchal)
  13. Take 4 tablespoon Boondi
  14. Prepare to taste Salt
  15. Provide 4 cups Water
  16. Provide 1 medium size Lemon
  17. You need Ingredients for Masala
  18. Use 1 cup boiled peeled and mashed Potatoes
  19. Prepare 1/2 cup boiled Kala Chana (black chickpeas)
  20. You need 1/2 teaspoon Red Chilli Powder
  21. Provide 1/2 teaspoon Cumin Coriander Powder
  22. Get 1/4 teaspoon Chaat Masala Powder
  23. Get 2 tablespoon finely chopped Coriander Leaves
  24. Provide to taste Salt
Instructions to make Pani Puri Recipe:
  1. Notes:
  2. Soak the kala chana (1/4 cup) for 7-8 hours or overnight in water. Boil chana and potatoes with salt and water in a pressure cooker for 3-4 whistles over medium flame or until cooked.
  3. Method for Pani:
  4. Rinse coriander and mint leaves in water and take all the ingredients of pani.
  5. Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.
  6. Grind until smooth paste (if required, add 1/4 cup water while grinding)
  7. Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like crispy taste of boondi then mix it at the time of serving.
  8. Method For Masala:
  9. Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl.
  10. Mix them together with a spoon. Masala is ready.
  11. Assemble Pani Puri:
  12. Take each puri and gently make a large hole on it's top-middle side with a spoon or your index finger or thumb for stuffing.
  13. Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy…
  14. Tips and Variations:
  15. You can use the dried peas ragda as pani puri masala instead of using masala of mashed potato and black chickpea. - Prepare the pani in advance (2-3 hours ahead) and place it in refrigerator to enhance the flavor. Take it out of refrigerator just before serving. - For variation, add 1-tablespoon crushed garlic to prepare garlic flavored pani for pani puri. - Adjust the amount of lemon juice and sugar while making pani to make it taste the way you like it.

I make my version of jaljeera with a host of spices and seasonings that boost the flavour of the pani. It is all about getting the balance right for a sweet, spicy, tangy, and sour pani. You can customise it according to your taste preferences. Rinse coriander and mint leaves in water and take all the ingredients of pani. Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.

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