Pani Puri

Pani Puri is the most famous street snack. Crisps fried puris are filled with sprouts and potato mixture or hot ragda served with chilled mint flavored water, eaten as whole. Once it is in your mouth the flavors will burst out and your temptation for another will not resist. This will go on until your tummy would not say “Enough now stop”.  The Lariwala has all different flavored water like date and tamarind, jeera, lasaniya, lemony mint and lot more. Today I am going to serve with date-tamarind chutney and mint flavored water.

Pani Puri Recipe:

Serves: 2-3

Ingredients:

For Filling:

• 20-30 puris (you can buy from store or make at home)
• 2 cups boiled white peas (dried vatana)
• ¼ cup finely chopped onion
• 1 teaspoon chaat masala
• 1 tablespoon pani puri masala
• Salt to taste
• Finely chopped coriander
• 1 cup date and tamarind chutney

Mint water: makes 2-3 cups

• 1 cup packed fresh mint leaves
• 3 cups water
• 2-3 green chilies
• ½ teaspoon grated ginger
• 1 tablespoon lemon juice
• 1 ½  tablespoon pani puri masala
• 1 teaspoon black salt
• 1 teaspoon chaat masala
• Salt to taste 

Instructions:

For ragda:

• In boiled vatana mix tablespoon of date-tamarind chutney and 1 cup of mint water.
• Add chaat masala, pani puri masala and salt.
• cook for 5 minutes on medium heat. (consistency should be medium and not too liquidy)

For Mint water:

• Wash and place the mint leaves in a blender. Add all dry and wet ingredients as listed above, and of 3 cups add only 1 cup of water.
• Grind into a fine paste. Now add remaining 2 cups of water.
• Check the seasoning. You can always add enough or less as per taste.

How to serve:

Take one puri and make a hole in middle, add spoonfull filling, onions, just little date and tamarind chutney, dip the whole puri into mint water.

Tips: The spices I have listed are all as per taste.