How to make Pani Puri - SK Khazana -

Every visitor to Mumbai must savour this crunchy, tangy snack before they leave this city

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crisp Puffed Puris (पानी पूरी/ गोलगप्पे), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Pani Puri - SK Khazana checkout Puchka, Paani Puri, Ragda Puri, Mango Pani Puri - SK Khazana . You can also find more Snacks and Starters recipes like Charmuri Crunchy Soya Aloo Katriyan Paneer Poha Multigrain Discs

Pani Puri - SK Khazana

Pani Puri - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 8-10 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Pani Puri - SK Khazana Recipe

  • Crisp Puffed Puris as required

  • Potatoes boiled and peeled 3 medium

  • Black salt (kala namak) to taste

  • Chaat masala 2 pinches

  • Roasted cumin powder a pinch

  • Matra 1 1/2 cups

  • Date and tamarind chutney 1 cup

  • Moong sprouts blanched 1 cup

  • Pani

  • Fresh mint leaves 1 small bunch

  • Fresh coriander leaves 1 small bunch

  • Green chillies 4-5

  • Lemon juice 1 tablespoon

  • Pani puri masala 1 tablespoon

  • Chaat masala 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Black salt (kala namak) to taste

  • Roasted cumin powder 1/2 tablespoon

  • Ice cubes as required

  • Boondi 1/4 cup

Method

Step 1

Mash potatoes in a medium bowl. Add black salt, two pinches of chaat masala and a pinch cumin powder and mix well.

Step 2

To prepare pani, put mint leaves, coriander leaves, green chillies in a blender jar, add 1 cup water and blend into a smooth puree. Transfer into a large bowl.

Step 3

Squeeze the juice of 1 lemon into the bowl, add pani puri masala, chaat masala, dried mango powder, black salt, cumin powder and few ice cubes and mix. Add 2 cups water and mix well. Add boondi to pani and mix.

Step 4

Break a small portion on top of each puri, put some matra, some date-tamarind chutney some pani and serve immediately.

Step 5

Alternately break a small portion on top of each puri, put some potato mixture, moong sprouts, date-tamarind chutney and pani and serve immediately.

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MasterChef Sanjeev Kapoor

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.