Pani Puri Recipe

Step 1: Prepare Sweet Tamarind Chutney - Soak Ingredients

In a bowl, add 2 cups of hot water. To this, add 1 cup of seedless dates (khajur), a lime-sized ball of tamarind (chinsor), and 1 cup of jaggery (gud). Let the mixture soak for 5-6 hours.

Step 2: Prepare Sweet Tamarind Chutney - Strain and Cook

After soaking, strain the liquid into a pan, pressing and mashing the pulp with a spoon to extract maximum liquid. Add 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, and salt to taste. Stir everything well and bring it to a gentle boil for 10-15 minutes until the chutney thickens to a desired consistency. Transfer to a bowl and refrigerate.

Step 3: Prepare Spicy Green Chutney

In a mixer pot, add 5 light green chillies, 2 cloves of garlic, a 1-inch piece of ginger, and salt to taste. Grind these ingredients to a coarse paste. Then, add 1 cup of fresh coriander and squeeze the juice of half a lime. Add about 1/4 cup of water and blend until a smooth green chutney is formed. Transfer to a bowl and refrigerate.

Step 4: Prepare Pani Puri Filling

Pressure cook sprouted moong for 1 whistle on high heat, then simmer for 5 minutes. Drain all the water from the moong. In a bowl, combine 1 large mashed potato and the boiled sprouted moong. Add salt to taste and mix everything well.

Step 5: Prepare Pani Puri Water

In a large bowl, take about 1 liter of very chilled water. Add ready-made pani puri masala to taste and whisk well. Then, add the prepared spicy green chutney and sweet tamarind chutney to taste. Adjust the quantities of chutneys and add salt if needed, based on your preference for spice and sweetness.

Step 6: Assemble Pani Puri

Take a puri and gently make a small hole on its softer side using your finger. Fill the puri with the potato and moong mixture. Optionally, add a small amount of sweet tamarind chutney into the puri. Finally, pour the prepared pani puri water into the puri using a spoon, or dip the puri directly into the water. Consume immediately for the best taste.

• Prepare chutneys and filling a day before to save time.

• Adjust the amount of chutneys in the pani puri water to your taste.

• For extra crunch, add boondi to the pani puri water (not used in video).

• Add finely chopped onions or chickpeas to the filling for extra flavor and texture.