Pani Puri Pani Recipe
By 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
- 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.
- 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
- Add 1 litre of water and add black salt and salt as required
- Pour the Pani puri Pani in the serving vessel and keep it in the refrigerator for 3 hours
- 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.
- Eat it immediately to enjoy the crispy and tasty pani puri.
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