Pani puri
How To Make Pani Recipe For Pani Puri
1. Take ½ cup tightly packed mint leaves in a small grinder or blender jar.
2. Next add 1 cup tightly packed coriander leaves.
3. Then add 1 inch ginger and 2 to 3 green chilies, which have been roughly chopped. 3 green chilies make the pani very spicy. For a less spicy pani, you can add 1 to 2 green chilies.
4. Next add 1 teaspoon cumin powder.
5. Then add 1 teaspoon chaat masala.
6. Add 1 teaspoon black salt or add as required. Add regular salt if you do not have black salt.
7. Then add 2 tablespoons lemon juice.
8. Then add ⅓ cup water.
9. Grind to a smooth consistency.
10. Take the chutney in a bowl.
11. Add 1 to 1.25 cups chilled water. Mix very well. Check the taste and you can add more black salt, lemon juice and chaat masala if required. Cover and refrigerate the teekha pani (spicy pani).
12. Add soaked boondi. For the boondi, just soak 2 tablespoons boondi in warm water for 15 to 20 minutes. Then squeeze the water from them and add to the spicy water.
12. Stir
2. Add 1 cup steamed moong sprouts. Moong sprouts can be steamed or boiled in a pan or pressure cooker.
3. Then add ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and salt as required.
4. Mix very well.
5. keep the stuffing aside.
6. Before preparing, Assemble all the ingredients. you will need pooris, spicy water, sweet tamarind chutney and the moong sprouts-potato stuffing.
7. With a spoon or with your thumb, crack the top of the puri.
8. Place the moong sprouts stuffing inside the poori.
9. Then add the sweet chutney, less or more as per your requirements.
10. Then add the spicy water, less or more as per your requirements.
preparing spicy water (teekha pani)
1. Take ½ cup tightly packed mint leaves in a small grinder or blender jar.
2. Next add 1 cup tightly packed coriander leaves.
3. Then add 1 inch ginger and 2 to 3 green chilies, which have been roughly chopped. 3 green chilies make the pani very spicy. For a less spicy pani, you can add 1 to 2 green chilies.
4. Next add 1 teaspoon cumin powder.
5. Then add 1 teaspoon chaat masala.
6. Add 1 teaspoon black salt or add as required. Add regular salt if you do not have black salt.
7. Then add 2 tablespoons lemon juice.
8. Then add ⅓ cup water.
9. Grind to a smooth consistency.
10. Take the chutney in a bowl.
11. Add 1 to 1.25 cups chilled water. Mix very well. Check the taste and you can add more black salt, lemon juice and chaat masala if required. Cover and refrigerate the teekha pani (spicy pani).
12. Add soaked boondi. For the boondi, just soak 2 tablespoons boondi in warm water for 15 to 20 minutes. Then squeeze the water from them and add to the spicy water.
12. Stir
Pani Puri Stuffing.
1. In a bowl, take 1 cup boiled potato cubes.
2. Add 1 cup steamed moong sprouts. Moong sprouts can be steamed or boiled in a pan or pressure cooker.
3. Then add ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and salt as required.
4. Mix very well.
5. keep the stuffing aside.
6. Before preparing, Assemble all the ingredients. you will need pooris, spicy water, sweet tamarind chutney and the moong sprouts-potato stuffing.
7. With a spoon or with your thumb, crack the top of the puri.
8. Place the moong sprouts stuffing inside the poori.
9. Then add the sweet chutney, less or more as per your requirements.
10. Then add the spicy water, less or more as per your requirements.
. Serve pani puri.
you can also assemble all the ingredients on a table and let your family or friends make the pani puri for themselves. The remaining water can be chilled. You can also have the water plain.
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