Recipe: Yummy Pani Puri

Pani Puri.

You can cook Pani Puri using 48 ingredients and 33 steps. Here is how you cook it.

Ingredients of Pani Puri

1. Prepare 1/4 cup of Cumin Seeds (jeera).
2. It's 1 Tablespoon of Coriander Seeds (dhania).
3. Prepare 1 - 2 Tablespoons of Black peppercorns (kaali mirch).
4. Prepare 1 teaspoon of Red Chilli Powder.
5. It's 1 teaspoon of Mango Powder dry (aamchur).
6. Prepare 1/2 inch of Ginger dry.
7. It's 2 - 3 pods of Cardamom (elaichi).
8. It's 1 teaspoon of salt or regular salt Black.
9. Prepare 1 1/2 cups of Mint leaves chopped (pudina).
10. It's 1/4 cup of Coriander leaves chopped (dhania).
11. Prepare 1/4 cup of Tamarind (imli).
12. You need 1 inch of Ginger (adrak).
13. You need 1 Tablespoon of Jaggery Sugar or Raw.
14. It's 4 to 5 of green Chillies (adjust as per spice required).
15. It's 1 Tablespoon of Pani Puri Mix (homemade or store bought).
16. It's 1 teaspoon of Salt (adjust to taste).
17. You need 2 of Lemon (use if you need additional sourness).
18. Prepare 1 litre of Water (adjust).
19. Prepare of Boondi (optional) - deep fried tiny balls made with chickpea flour.
20. It's 1/2 cup of Tamarind (Imli).
21. Prepare 1/2 cup of Dates Deseeded finely chopped (Khajur).
22. Prepare 1/2 cup of Jaggery , grated (Gud) – 1 cup (if you don’t have jaggery, you can use raw sugar too).
23. Prepare 1 cup of Water (or as required).
24. It's 1/2 teaspoon of Salt (adjust to taste).
25. It's 1 teaspoon of Red Chilli Powder.
26. It's 1/2 teaspoon of Cumin Powder.
27. Prepare 1 teaspoon of Vegetable Oil.
28. Prepare ½ cup of Peas White.
29. Prepare 1 of Onion , finely chopped.
30. It's 3 tablespoons of Vegetable Oil.
31. You need 2 cloves of Garlic , minced.
32. You need 1 teaspoon of Ginger Grated.
33. Prepare 1 teaspoon of Cumin seeds (jeera).
34. It's 1 - 2 of Green Chilli , split in middle.
35. Prepare 1 teaspoon of Red Chilli Powder.
36. You need ½ teaspoon of Turmeric Powder.
37. Prepare 2 - 3 teaspoons of Chaat Masala Powder.
38. You need 2 teaspoons of Salt Black (or use regular salt) adjust for taste.
39. It's a pinch of Sugar of.
40. Prepare 2 cups of Water (add enough water to cover the entire mixture plus ½ cup more).
41. You need 2 of Potatoes Medium , boiled, peeled & mashed.
42. Prepare 1 cup of water Mixed sprouts (mung, red, bean etc), soaked in overnight.
43. Prepare 1 of Onion small , chopped very finely.
44. It's 1 - 2 teaspoons of Salt (adjust to taste).
45. It's 1 teaspoon of Red Chilli Powder.
46. It's 1 teaspoon of Chaat Masala Powder.
47. You need 1/2 teaspoon of Mango Powder dry (aamchur).
48. Prepare 30 - 40 of Pooris (you'll find in any local Indian grocery stores. Ask for "pani puri" or "gol gappa" pooris).

Pani Puri step by step

1. Add everything to a spice grinder and grind to a smooth powder.
2. Store in air tight jar in the refrigerator. shIt stays well for a couple of months.
3. Soak the tamarind in ½ cup of water for approximately 1 hour or in warm water for 15 minutes.
4. Add all ingredients except the salt, lemon in a blender and grind to a fine paste using a little water..
5. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well..
6. Strain the liquid through a fine sieve to get smooth liquid. Taste and adjust for seasoning, if required. You can adjust the amount of water based on how thick or thin you want the liquid t be..
7. Chill for at least 2 to 3 hours after making so that all the flavors have blended properly..
8. Before serving, add the "Boondi" to the water and mix well..
9. Immerse dates and tamarind together in about half a cup of warm water for 10 minutes..
10. Put them into a blender/ mixer and grind them to a somewhat smooth paste..
11. Add in the broken/grated jaggery and again grind it until you get a fine paste..
12. In a pan, head about 1 teaspoon of Veg. oil.
13. Add in the cumin powder, chilli powder, Chaat Masala, Salt and sauté for about half a minute..
14. Add the Tamarind-Dates paste to it & keep boiling the mixture. If it is too thick, add another half a cup of water & keep stirring it until it forms a thick paste..
15. Remove from the flame, let it cool completely & store it in an air tight jar the refrigerator..
16. When you want to use the chutney, add 1/4 cup water for 1 Tablespoon of the chutney and mix to form a watery sweet mixture.
17. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas..
18. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown..
19. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices..
20. Add the water and let it come to a boil. Taste and adjust for seasonings..
21. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely..
22. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles..
23. Remove the Ragda for use as required. Make sure the ragda is hot while adding into the poori.
24. If you don't have a pressure cooker... Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries up, add more water. Keep cooking till you have well cooked peas..
25. Mix everything mentioned under "spiced Potato & Sprouts mixture". Taste and adjust for seasoning. Keep it chilled until use..
26. Crack a small hole in the centre of each puri using the back of a spoon or a finger. Be gentle of the poori will break..
27. Fill the hole with a little sprouts-potato mixture OR hot Ragda mixture.
28. Top it off with little khajur imli ki chutney (sweet chutney)..
29. Dip the poori in the chilled paani (mint coriander water).
30. Serve / Eat immediately..
31. Sweet Chutney & Pani Puri Mix - stays well for 2-3 months.
32. Mint Coriander Water, Ragda or the Potato Mixture - 1 or 2 days in advance.
33. The sweet and spicy components of the dish can vary based on individual preferences. You can assemble and serve. Or arrange the elements of the dish on a platter and let the individual make his or her own pani puri pieces as per taste.