RCI-SN.003.0186.001
Pani Puri
Pani Puri from the Recidemia collection
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- puris15 unit
- 2 unit
- moong100 grams
- 50 grams
- 100 grams
- of chaat masala1 tablespoon
- of amchur powder1 tablespoon
- of red chili powder1 tablespoon
- of coriander powder1 tablespoon
- of jeera powder1 tablespoon
- boondi50 grams
- 1 tablespoon
- A pinch of Hing1 unit
- <math>1/2</math> tablespoon of black pepper1 unit
- spoons of lemon Juice2 unit
- Black salt (according to taste)1 unit
Method
1
Boil the potatoes until tender, then peel and mash them coarsely. Season with salt, cumin, and chili powder, then mix in cooked chickpeas or lentils if using.
20 minutes
2
Soak the tamarind in warm water for 10 minutes, then squeeze and strain to extract a smooth tamarind pulp.
10 minutes
3
Blend together fresh coriander, mint leaves, green chilies, and a small amount of water into a fine green chutney paste.
5 minutes
4
Combine the tamarind pulp and green chutney paste in a large bowl with cold water, sugar, roasted cumin powder, chaat masala, and black salt. Stir well until the sugar dissolves and taste to adjust the balance of sweet, sour, and spice.
5 minutes
5
Chill the prepared pani (spiced water) in the refrigerator until ready to serve. It should be served very cold for the best flavor.
30 minutes
6
If making puris from scratch, knead semolina and flour with water into a stiff dough, roll into small thin circles, and deep-fry in hot oil until they puff up and turn golden and crisp.
25 minutes
7
Gently tap a small hole in the top of each puri and fill it with a spoonful of the spiced potato and chickpea mixture.
5 minutes
8
Submerge or pour the chilled pani into each filled puri just before eating and serve immediately so the puris remain crisp.