Jain Food Recipes

Pani Puri Pani Recipe

By avni Published: July 3, 2012

• Yield: 1 liter (5 Servings)
• Prep: 1o min
• Cook: 10 mins
• Ready In: 11 mins

Ingredients

• 1 Tsp lemon juice
• 4 Green chillies
• 3-4 Black pepper
• 1 Piece Ginger
• 2 Small lime size Imli Soak in warm water and strain the pulp
• 1/2 Cup Jaggery
• 1 Tsp Cumin seeds
• 11/2 Tsp Black salt
• 11/2 Cup Pudhina
• 2 Tbsp Coriander
• Salt To taste
• 4 Cups water Approximately or add a s required

Instructions

1. Soak the tamarind in warm Water for about half an hour and strain the pulp Through a sieve. Soak Jaggery for half an hour in another bowl.
   
2. Add the tamarind pulp and Jaggery with the other ingredients except black salt and grind it in the mixture until fine paste using little water
   
3. Add 1 litre of water and add black salt and salt as required
   
4. Pour the Pani puri Pani in the serving vessel and keep it in the refrigerator for 3 hours
   
5. Serve it chilled. First Make a hole in the middle of The puri , the add sprouts (moong) and ragda (white vatana) in it. Then n top add tamarind chutney and dip the puri in the chilled Pani.you can add boondi in the Pani puri's Pani itself.
   
6. Eat it immediately to enjoy the crispy and tasty pani puri.
   

• Cuisine: Indian
• Course: Side Dish
• Skill Level: Moderate