(Crispy domes filled with spiced potato, chickpea, date and tamarind chutney with aromatic water.)
Once prepared, take a puri stuff a little bit of chickpea and potato stuffing. For a sweet and tangy taste filled with sweet water. For a savoury and spicy experience filled with mint water. Put the entire puri in your mouth and experience an explosion of flavoursome love.
The crunchy yet wet texture of pani puri combined with the authentic flavours is a dream come true for all.
Serves: 4
Ingredients:
To make metha pani (tamarind-jaggery water)
- Roasted cumin- 1 tbsp
- Tamarind- 1 cup soaked and grinded
- Jaggery powder or grated jaggery- 1 to ½ up as per taste
- Salt (preferably sea salt)- ½ tbsp
- Water as required
- Sugar- as per taste
Stuffing:
- ½ tsp crushed black pepper
- 1 tsp black salt
- 2 medium potato- boiled and mashed
- 1 cup chickpea boiled and mashed
- ½ cup cilantro or coriander finely chopped
- 1 red chilli powder
- Puri one packet
To Prepare the Teekha Pani (mint water):
- Mint leaves- 1 cup grinded
- Coriander leaves- ¼ cup grinded
- Green chilli- 2/3 grinded as per taste
- Ginger paste- ½ tbsp
- Garlic paste- ¼ tbsp
- Chaat masala- 2 tbsp
- ½ tsp crushed black pepper
- ½ tsp sugar
- ½ tsp black salt
- Water
Preparation:
- Boil the potatoes and mash them
- Add salt, red chilli powder and black salt
- Boil chickpeas
- Add salt, pepper as well
- Mix all the ingredients of mint water and create a paste
- Add water to make a runny consistency
- Salt and chilli paste should be added as per your taste
- For tamarind-jaggery water, take a pan and roast some cumin
- Add the tamarind paste to it
- Add Jaggery, a pinch of salt and sugar
- Add water to create a runny consistency
- Boil and then keep it aside
- Once cooled keep both the water’s into the fridge for cooling
Tip: To experience a perfect combination of flavours, keep both your waters cool and the stuffing warm. Make a hole inside your puri with your thumb and enjoy.