Pani Puri – Indian Street Food

Step 1: Prepare Sweet Tamarind Chutney

In a bowl, combine 2 cups of hot water, 1 cup of seedless dates, 1 lime-sized ball of tamarind, and 1 cup of jaggery. Let the mixture soak for 5-6 hours. Strain the liquid and mash the pulp with a spoon to extract maximum liquid. Transfer the liquid to a pan. Add 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, and salt to taste. Stir well and bring to a gentle boil for 10-15 minutes until it thickens. Transfer to a bowl and refrigerate.

Step 2: Prepare Spicy Green Chutney

In a mixer pot, add 5 light green chilies, 2 garlic cloves, 1 inch ginger, and salt to taste. Grind to a paste. Add 1 cup of fresh coriander and squeeze the juice of half a lime. Grind with about 1/4 cup of water until smooth. Transfer to a bowl and refrigerate.

Step 3: Prepare Pani Puri Filling

Take 1 large mashed potato in a bowl. Add 1 cup of boiled sprouted moong (ensure all water is drained). Add salt to taste and mix everything very well.

Step 4: Prepare Pani Puri Water

In a large pot, take 1 liter of very chilled water. Add ready-made pani puri masala to taste and whisk well. Add spicy green chutney to taste and whisk. Add sweet tamarind chutney to taste and whisk. Add salt to taste if needed.

Step 5: Assemble Pani Puri

Take a puri and gently tap one side with your finger or a spoon to create a small hole. Fill the puri with the potato and moong mixture. Optionally, add a spoonful of extra sweet tamarind chutney. Dip the filled puri into the prepared pani puri water or pour the water into the puri using a spoon. Serve immediately and enjoy!

• Prepare chutneys a day before to save time.

• Use chilled water for pani puri for best taste.

• Add boondi to pani puri water for extra crunch (optional).

• Adjust spice and sweetness of chutneys to personal preference.

• Use regular water instead of chilled water if preferred.