Step-by-Step Instructions

1. 1.Prepare Sweet Tamarind Pani (Red Pani)

   Take a mixer jar. Add the boiled tamarind pulp, 2 teaspoons of cumin seeds, 2 teaspoons of black salt, 1 teaspoon of amchur powder, 2 tablespoons of jaggery, 1/2 teaspoon of pepper powder, 1 teaspoon of chaat masala, 1.5 tablespoons of red chilli powder, and salt to taste. Blend everything into a fine paste, adding a little water if needed.

2. 2.Strain and Adjust Sweet Pani

   Pour the blended sweet chutney into a bowl. Add water to the mixer jar to rinse out any remaining chutney and add it to the bowl. Strain the mixture through a fine-mesh sieve to remove any fibrous bits. Taste the pani and adjust the seasoning by adding more salt, jaggery, or chilli powder as per your preference. Mix well.

3. 3.Prepare Spicy Mint-Coriander Pani (Green Pani)

   In a clean mixer jar, add 8-10 green chilies, 2 teaspoons of cumin seeds, 1 teaspoon of amchur powder, a small piece of tamarind (seeds removed), 1/2 teaspoon of pepper powder, 2 teaspoons of black salt, 1/2 cup of mint leaves, and 1/2 cup of coriander leaves. Blend into a fine paste, adding a little water if necessary. You can also add a squeeze of lemon juice for extra tang.

4. 4.Strain and Adjust Green Pani

   Pour the blended green chutney into a bowl. Add water to the mixer jar to rinse out any remaining chutney and add it to the bowl. Strain the mixture through a fine-mesh sieve to remove any fibrous bits. Taste the pani and adjust the seasoning by adding more salt, chaat masala, or black salt as per your preference. Mix well.

5. 5.Assemble Pani Puri

   Gently make a hole in the center of each Pani Puri puri. Fill each puri with a small amount of mashed boiled potato, followed by a few boiled green peas, and some finely chopped onion. Drizzle a little sweet tamarind chutney and then a little spicy green chutney into each puri. Serve immediately with the prepared sweet and green pani in separate small glasses.

6. 6.Assemble Sev Puri

   Arrange the flat Sev Puri puris on a serving plate. Top each puri with a small amount of mashed boiled potato, a few boiled green peas, some finely chopped tomato, and finely chopped onion. Drizzle green chutney and then sweet tamarind chutney over the toppings. Sprinkle generously with plain boondi and plain sev. Garnish with fresh coriander leaves. Serve immediately.