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Pani Puri Recipe


     Pani Puri, also known as Golgappa or Puchka, is a popular Indian street food snack that consists of crispy hollow puris filled with a tangy and spicy water mixture, along with a sweet and tangy tamarind chutney and a flavorful potato filling. Here's a recipe to make Pani Puri:

For the Pani (Spicy Water):

Ingredients:

1 cup mint leaves

1 cup coriander leaves

2 green chilies

1-inch piece of ginger, peeled

1 teaspoon roasted cumin powder

1 teaspoon chaat masala

1/2 teaspoon black salt

1/2 teaspoon black pepper powder

1 tablespoon tamarind pulp

2 tablespoons lemon juice

Salt to taste

4 cups chilled water

Instructions:

In a blender or food processor, blend together mint leaves, coriander leaves, green chilies, and ginger to form a smooth paste.

Transfer the paste to a bowl. Add roasted cumin powder, chaat masala, black salt, black pepper powder, tamarind pulp, lemon juice, and salt. Mix well.

Gradually add chilled water to the bowl and mix well to combine all the ingredients. Adjust the seasoning according to your taste preferences. The pani should have a tangy and spicy flavor.

For the Tamarind Chutney:

Ingredients:

1/2 cup tamarind pulp

1/2 cup jaggery or sugar

1 teaspoon roasted cumin powder

1/2 teaspoon red chili powder

Salt to taste

Instructions:

In a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt.

Cook the mixture over low heat, stirring continuously, until the jaggery or sugar melts and the chutney thickens slightly. Remove from heat and let it cool.

For the Potato Filling:

Ingredients:

2 medium-sized potatoes, boiled and mashed

1/2 teaspoon roasted cumin powder

1/2 teaspoon chaat masala

Salt to taste

Chopped fresh coriander leaves for garnish

Instructions:

In a bowl, combine mashed potatoes, roasted cumin powder, chaat masala, and salt. Mix well to incorporate all the flavors.

To Assemble the Pani Puri:

Take a puri (hollow crispy round) and make a small hole in the center using your finger or a spoon.

Fill the puri with a teaspoon of potato filling.

Add a little tamarind chutney to the puri.

Dip the filled puri into the spicy pani water, ensuring it is fully submerged.

Lift the puri out of the water and place it on a serving plate.

Garnish with chopped coriander leaves and serve immediately.

Repeat the process with the remaining puris and ingredients.

Pani Puri is best enjoyed by eating the whole filled puri in one bite to experience the explosion of flavors in your mouth. The combination of the crispy puri, tangy and spicy pani, and the sweet-tangy tamarind chutney creates a delightful taste sensation.

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