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MELBOURNE: Fourth India-Australia 2+2 Secretary-level Consultations - November 3, 2024
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TORONTO: India’s response to diplomatic communication from Canada - November 2, 2024
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NGERULMUD: Shri Harsh Kumar Jain concurrently accredited as the next Ambassador of India to the Republic of Palau - November 1, 2024
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DHAKA: Statement on attack on Puja Mandap and desecration and damage to Hindu temples in Bangladesh - October 31, 2024
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KINGSTON: Shri Subhash Prasad Gupta concurrently accredited as the next High Commissioner of India to St.Vincent and the Grenadines - October 30, 2024
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STOCKHOLM: Dr. Neena Malhotra appointed as the next Ambassador of India to the Kingdom of Sweden - October 29, 2024
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BEIRUT: Statement on recent developments in southern Lebanon - October 29, 2024
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BANGKOK: Meeting of Prime Minister with Prime Minister of Thailand - October 28, 2024
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NEW YORK: H1B Visa “Thing Of Past”: Union Minister Piyush Goyal After US Visit - October 28, 2024
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MOSCOW: Prime Minister meets with the President of the Russian Federation - October 27, 2024
Pani Puri
Prep Time : 20 mins
Cook Time : 15 mins
Total Time : 35 mins
Ingredients
For pani puri stuffing – * check notes for other options
- 2 to 3 potatoes – medium-sized
- 1 onion – small to medium-sized, optional
- 1 to 1.5 tablespoons chopped coriander leaves (cilantro)
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala powder
- ¼ teaspoon red chili powder – optional
- black salt or regular salt or pink salt, as required
For pani recipe
- ½ cup chopped mint leaves – tightly packed,
- 1 cup chopped coriander leaves – tightly packed (cilantro)
- 1 inch ginger – chopped
- 2 to 3 green chilies – chopped (for a less spicy pani, add about 1 green chili)
- 1 tablespoon tamarind – tightly packed
- 3.5 to 4 tablespoons jaggery powder or grated/chopped jaggery or sugar, add as required – check point 6 in notes
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala powder
- ⅓ cup water for blending
- 1 to 1.25 cups water to be added later, add water as per the consistency you want
- 1 to 1.5 tablespoons boondi (fried tiny gram flour balls), optional
- black salt or regular salt, add as required
Other ingredients
- 24 to 30 puris you could buy these puris readymade or make them at home
- 1 small bowl Tamarind Chutney or tamarind dates chutney – optional
Instructions
Making pani puri stuffing
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Boil the potatoes till they are cooked completely.
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Peel them and then chop them.
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Finely chop the onion if using it.
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In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.
Making pani (spiced water)
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In a blender add all the ingredients mentioned above for the pani.
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Add water and grind to a fine chutney.
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Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
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Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
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Add the boondi to the pani.
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You can chill the pani in the fridge or add some ice cubes to it.
Assembling pani puri
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Crack the top of the puri with a spoon.
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Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
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Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri.
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Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy.
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You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.