Published On: Mon, Feb 27th, 2017




Puris – 25 (Ready-made)

Onion – 2 (chopped)

Sev – ½ cup

Date tamarind chutney – ¼ cup

Mint Leaves – ½ cup (chopped)

Coriander Leaves – ¾ cup (chopped)

Green Chili – 2 (chopped)

Ginger – Small piece (chopped)

Lemon – 1

Sugar – 3 tablespoon

Chaat Masala Powder – 1 ¼ teaspoon

Salt –as needed

Water – as needed

Potato – 1 ½ cup (boiled and mashed)

Bengal Gram – ½ cup (boiled)

Red Chili Powder – ½ teaspoon

Cumin powder – ¼ teaspoon

Coriander powder – ¼ teaspoon

Bengal Gram – ½ cup (boiled)



Preparation of pani:

Put mint leaves (½ cup), coriander leaves (½ cup), green chili, ginger and lemon juice in a blender. Blend it until smooth paste and add ¼ cup water while grinding.

Transfer this mixture into a deep bowl and add sugar (3 tablespoon), chaat masala powder (1 teaspoon), required amount of salt and 4 cups water. Stir well. Pani is ready. Keep it aside in a refrigerator for 1 hour.

Preparation of masala:

Take a bowl and combine mashed potato (1 ½ cup), Bengal gram (1/2 cup), red chili powder (1/2 teaspoon), cumin powder ( ½ teaspoon), coriander powder, chaat masala powder, coriander leaves and required amount of salt. Mix it well.

Masala is ready.


Assembling of pani puri:

Make a large hole on the top middle of each puri. Stuff the puri with masala. Sprinkle some chopped onion and sev on it.

Drizzle a drop of the date tamarind chutney over it. Take pani-puri water in a bowl. Then dip each puri in water. Serve immediately.



Photo Courtesy : Google/ images are subject to copyright

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