Food• Recipes

Pani Puri

Method for Puris

3 cups chopped mint leaves (pudina)2 tbsp chopped coriander (dhania)1/2 cup tamarind (imli)1 tbsp roughly chopped ginger (adrak)1 tbsp roughly chopped green chillies1 tsbp roasted cumin seeds (jeera)2 tbsp black saltSalt to taste4 tbsp finely chopped jaggery (gur).
Make the dough with your hand and then divide it into 4 equal parts.
Roll the dought into small circular ball.
Cut 7 small circles using a cookie cutter.
Repeat above two steps till you get 4o small circles.
Heat the oil in a pan and deep fry few circles at a time, press it slight using a spoon till it puffs up & golden brown in color from both the sides.
Remove and drain on a paper which absorb oil, later store in a air tight container.

Soak the tamarind in 3/4 cup of warm water approx for 1/2 hour. Strain out all the pulp through a filter.
Mixed the pulp with other ingredients except black salt in a blender and make a fine paste by using some water.
Transfer the paste in a large pan, add 3 cups of water, black salt, salt and mix well.
If the mixture is too spicy then add Jaggery and mix well, Jaggery will balance the spiciness.
Refrigerate the water mixture for 2-3 hours, So that all the flavours blend well.

Serve 10 pani puri with 1/4 cup of khajur imli chutney, 1/4 cup of boiled potatos and chickpeas mixture and 1/4 cup of boondi in a plate.

by Akash

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