Pudina pani for pani puri. This popular street food doesn't need any introduction! Potato, onion, chickpeas, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one's mouth and takes taste buds on a journey of heaven and it is no wonder that it's a popular street snack along the length and breadth of India and known as gol gappa, puchka, pakodi, Pani Puri. pani puri recipe pani poori recipe with detailed photo and video recipe. perhaps one of the most common and popular indian street food recipe. basically it is a combination of street food recipe made with small puri balls filled with spiced and mashed aloo and a specially made spiced water. it is often served as a dessert snack after having spicy chaat recipes like.
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Potato, onion, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one's mouth and takes taste buds on a journey of heaven and it is.
To make Mumbai Pani Puri recipe at home is quite easy.
You can cook Pudina pani for pani puri using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pudina pani for pani puri
- You need 1 1/2 cups of chopped mint leaves (phudina).
- It's 1 tbsp of chopped coriander (dhania).
- It's 1/3 cup of tamarind (imli).
- It's 1/2 tbsp of roughly chopped ginger (adrak).
- Prepare 1/2 tbsp of roughly chopped green chillies.
- It's 1/2 tsp of roasted cumin seeds (jeera) pawder.
- Prepare 1 tsp of black salt.
- Prepare to taste of Salt.
- You need 2 tbsp of finally chopped jaggery (gur).
The only challenge is to make all the ingredients like spicy water, sweet chutney, spice powder, ragda, green sprouts, boiled potatoes and then assembling and eating. Now the filling of pani puri differs from Mumbai to North and again it's different in Calcutta. Lets get started with yummy home made pani puri recipe. Pani Puri Recipe - Home made pani puri.
Pudina pani for pani puri step by step
- Soak the tamarind in ½ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately 2 tbsp).
- Transfer the paste into a large bowl and combine with 1 ½ cups of water, the black salt and salt and mix well..
- If you find the water very spicy then add jaggery and mix well. Jaggery will balalnce the spice level making the pani sweet-spicy. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly..
Let's get started with pani puri recipe. There are three main parts to this recipe. Fry the puris, prepare the pudina pani and make the aloo masala. Let us go through them one by one. Store the Pudina Pani for Pani Puri in the fridge or in an earthen pot for some time, as it tastes best when mildly chilled.
