Puffed up semolina puris filled with boiled potatoes, green moong, date and tamarind chutney and a spicy chatpata masala water. This recipe teaches you how to make India’s favourite chaat at home. With a bit of sensible preparation you can easily treat your family and friends to delicious chatpata paani puri at home!
To make the moong sprout filling combine all the ingredients in a bowl, toss to mix well and set aside.
To make paani grind coriander leaves, mint leaves and green chillies to a paste using water as required.
Transfer coriander and mint paste into a large bowl, add paani puri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture.
Stir to mix well and put to chill in the refrigerator. While serving add boondi to the prepared paani and stir.
Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed by a half a tablespoon of sweet date and tamarind chutney.
Dip the puri in the prepared paani and serve immediately. Similarly prepare the remaining puris and serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.