Last modified on 13 August 2013, at 07:11

Cookbook:Pani Puri

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 15 small puris
  • 2 potatoes
  • 100 grams moong
  • 50 grams tamarind
  • 100 grams sugar
  • 1 tablespoon of chaat masala
  • 1 tablespoon of amchur powder
  • 1 tablespoon of red chili powder
  • 1 tablespoon of coriander powder
  • 1 tablespoon of jeera powder
  • 50 grams boondi
  • 1 tablespoon coriander
  • A pinch of Hing
  • 1/2 tablespoon of black pepper
  • 2 spoons of lemon Juice
  • Black salt (according to taste)

ProcedureEdit

  1. Combine amchur, chaat, jeera powder, ccoriander powder, lemon juice, black salt, red chili powder and water to a fine blend and keep it chilled.
  2. Boil the potatoes and moong separately. Peel the potatoes and roughly mash them.
  3. Make a chutney with tamarind and sugar and keep it chilled.
  4. To make the puri, knead the dough with rawa and atta, make small rounds and deep fry till the puris are ready.
  5. Break the puris from the top, put the potatoes, moong, chopped coriander, chutney and chilled water
  6. Garnish with chopped coriander and serve.