RCI-SP.003.0059.001

Pani Puri

Name: Pani Puri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 15 unit puris; 2 unit 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; 1 unit A pinch of Hing; 1 unit 1/2 tablespoon of black pepper; 2 unit spoons of lemon Juice; 1 unit Black salt (according to taste)

Pani Puri from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Combine amchur, chaat, jeera powder, ccoriander powder, lemon juice, black salt, red chili powder and water to a fine blend and keep it chilled.

Boil the potatoes and moong separately. Peel the potatoes and roughly mash them.

Make a chutney with tamarind and sugar and keep it chilled.

To make the puri, knead the dough with rawa and atta, make small rounds and deep fry till the puris are ready.

Break the puris from the top, put the potatoes, moong, chopped coriander, chutney and chilled water

Garnish with chopped coriander and serve.

Pani Puri

Ingredients

Method

What Makes This Variant Distinct