Pani Puri

For the Mint Water:
Mint leaves chopped 1 cup
2 tbsp coriander leaves chopped
1 green chili chopped
Salt to taste
1 tsp dry mango powder
Grind coarsely with little water.
Add 2 full glass of chilled water and strain. Keep aside

For the Imli chutney :
1 lemon size tamarind ball
½ cup gud or jaggery
Soak tamarind in luke warm water for 30 minutes. Squeeze and strain water out. Cook with jaggery on a slow flame adding 1 cup water. Cook for about 20-30 minutes on slow flame. Add more water if required.
Roast and powder 1 tsp jira and add to the jiggery chutney. Keep side to cool.

For the stuffing:
2-3 big potatoes boiled, peeled and mashed.
1 big onion chopped
1 cup yellow peas soaked for 3 hours and pressure cooked with little salt and turmeric
½ cup coriander leaves chopped
Salt to taste
1 tsp chaat powder
1 Packet of Puris store bought

To prepare:
Make a small hole in the puri, stuff with potato mixture , dip in imli chutney and mint chutney and consume immediately

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