Ingredients
Scale
Preparing the stuffing:
- 2 potatoes, boiled, peeled and lightly mashed
- ¼ cup chickpea, soaked and cooked
- ½ tsp chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¾ tsp chaat masala
- ½ tsp dry mango powder/aamchur powder
- A handful of coriander leaves, finely chopped
- salt to taste
Preparation of Pani:
- ½ cup coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2 green chilies
- ¼ cup tamarind juice
- 2 tablespoons sugar
- 2 tablespoon lemon juice
- ¼ teaspoon black salt
- 3 cups water
- ½ tsp cumin powder
- ¾ tsp chaat masala
- salt to taste
- Few Boondis (for garnish)
- 15 Puris, for frying
Instructions
- Fry the puris and keep aside.
- Keep sev ready.
Preparing the Stuffing:
- If using chickpeas, soak it overnight.
- Boil chickpeas and potatoes together.
- Mash the potatoes.
- Mix together the mashed potatoes, boiled chickpeas, coriander powder, red chili powder, cumin powder, chaat masala powder, dry mango powder, salt, and coriander leaves. Keep aside.
Preparing the Pani:
- Grind together mint leaves, coriander leaves, green chili, ginger and lemon juice to a smooth paste. Transfer to a bowl and add salt, sugar, chaat masala powder, black salt, tamarind juice and water.
- Mix well and keep aside.
Assembling Pani Puri:
- Take a Puri and make a small hole in the center.
- Add a spoonful of stuffing.
- Top it with finely chopped onions and sev.
- Add the Pani into the Puri.
- Pop into your mouth and relish the taste.
- Prep Time: 0 hours
- Cook Time: 0 hours