PANI PURI

This post is dedicated to my very dear friends, have special memories attached with them when it comes to Pani puri. Missing all those lovely & crazyyyy times of eating this street food. Woh bhi chupke chupke,

HAPPY FRIENDSHIP DAY DEARIES!!!

The most irresistible and popular Indian street food which requires no introduction. The picture speaks for itself. Have served this with mint boondi pani, ragda and tamarind chutney. My family relishes it with ragda, but there are other options as well, such as moong, potatoes……and so on.. completely your family’s preference.

Frame speaks about my dinner scene. It's almost everyone's favourite

Ingredients:

For Pani:

· Mint leaves 1 small bunch

· Fresh coriander leaves – handful

· Green chilies – 6-7

· Ginger – 1 inch

· Tamarind – 1 small lemon sized ball

· Jaggery – 2 tbsp

· Pani puri masala – 1.5 tbsp (used Everest)

· Black salt – ¼ tsp

· Salt

· Ice cubes

· Water

· Lemon – 2

Add Boondi while serving this Pani.

For Tamarind chutney:

· Dates – 200 gms (deseed it or use seedless)

· Tamarind – 1 big lemon sized

· Jaggery – 1 cup

· Coriander seeds– 1 tbsp

· Fennel seeds – ½ tbsp

· Red chilli powder – 1 tsp

· Cumin powder – 1 tsp

· Ginger powder – ¼ tsp

· Black salt – ¾ tsp

· Salt

· Water

For Ragda:

· White peas – 1 cup

· Turmeric powder – ¼ tsp

· Hing – ¼ tsp

· Black salt – ¼ tsp

· Chaat masala – ¼ tsp

· Roasted cumin powder – ½ tsp

· Salt

Method:

For Pani:

· Take a mixture jar, add mint leaves, coriander leaves, green chilli, ginger, tamarind and jaggery. Add ice cubes and make a fine paste.

· Now sieve this paste by adding water to it. Now add pani puri masala, black salt, salt and squeeze in lemon juice. Give it a good mix. You may increase the quanity of chilies and lemon as per your preference.

· Now refrigerate this water at least for 2-3 hours.

· Serve this pani with fried boondis.

For Tamarind chutney:

· Wash the dates and deseed it (or use seedless dates).

· Now dry roast the Coriander seeds and fennel seeds in a small pan. Once cooled slightly crush it.

· In a pressure cook add the dates, tamarind, jaggery, crushed coriander seeds and fennel seeds with water in it. Cook until 2-3 whistles.

· Once this cools, use a mixer jar to make a paste. Sieve this paste and adjust the consistency with water.

· Take a small sauce pan add the sieved paste, red chili powder, cumin powder, ginger powder, black salt and salt. Let it boil.

· Once it boils, turn off the flame. Let it cool.

· Refrigerate and serve whenever required with any chaat or any snacks.

For Ragda:

· Wash and soak the white peas for 5-6 hours.

· Pressure cook the peas by adding little turmeric to it for 4-5 whistles.

· Once the peas are well cooked. Take a kadai add the cooked peas, hing, black salt, chaat masala, roasted cumin powder and salt. Add water to adjust the consistency. Let it boil.

· Ragda is ready to be served with Pani Puri.