Pani poori

Name: Pani poori
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium Onion, finely chopped; 32 gol gappe; 1/2 cup Sev; 1/4 cup date tamarind chutney; Ingredients-For pani; 1/2 cup Coriander Leaves, chopped; 1-2 Green Chilli, chopped; 1 1/2 medium size Lemon; 3 tablespoons Sugar; 1 teaspoon Chaat Masala Powder; 1/4 teaspoons Black Salt; 4 tablespoons Boondi, optional; to taste Salt; 4 cup water; Ingredients for masala; 1 1/2 cups boiled, peeled and mashed; Potato; 1/2 cup boiled Kala Chana; 1/2 teaspoon Red Chilli Powder; 1/2 teaspoon Cumin-Coriander Powder; 1/4 teaspoon Chaat Masala Powder; 2 tablespoons finely chopped Coriander Leaves; to taste Salt

Richa Amit Jaiswal @cook_17093121

Lucknow

#ebook #46
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Richa Amit Jaiswal @cook_17093121

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Ingredients

30 minutes

4 servings

1medium Onion, finely chopped
32gol gappe
1/2 cupSev
1/4 cupdate tamarind chutney
Ingredients-For pani
1/2 cupCoriander Leaves, chopped
1-2Green Chilli, chopped
1 1/2medium size Lemon
3 tablespoonsSugar
1 teaspoonChaat Masala Powder
1/4 teaspoonsBlack Salt
4 tablespoonsBoondi, optional
to tasteSalt
4 cupwater
Ingredients for masala
1 1/2 cupsboiled, peeled and mashed
Potato
1/2 cupboiled Kala Chana
1/2 teaspoonRed Chilli Powder
1/2 teaspoonCumin-Coriander Powder
1/4 teaspoonChaat Masala Powder
2 tablespoonsfinely chopped Coriander Leaves
to tasteSalt

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Steps

30 minutes

1

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.Grind until smooth paste.
2

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.
3

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.
4

Mix them together with a spoon. Masala is ready.Take each puri and gently make a large hole on its top-middle side with a spoon or your index finger or thumb for stuffing.Stuff it with masala. 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…