New Update
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Main Ingredients | Crisp Puffed Puris, Potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- Crisp puffed puris as required
- 3 medium potatoes boiled and peeled
- Black salt (kala namak) to taste
- 2 pinches of chaat masala
- A pinch of roasted cumin powder
- 1½ cups matra
- 1 cup date and tamarind chutney
- 1 cup moong sprouts blanched
Pani
- 1 small bunch fresh mint leaves
- 1 small bunch fresh coriander leaves
- 4-5 green chillies
- 1 tablespoon lemon juice
- 1 tablespoon pani puri masala
- 1 teaspoon chaat masala
- 1 teaspoon dried mango powder
- Black salt (kala namak) to taste
- ½ tablespoon roasted cumin powder
- Ice cubes as required
- ¼ cup boondi
Method
- Mash potatoes in a medium bowl. Add black salt, two pinches of chaat masala and a pinch cumin powder and mix well.
- 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.
- 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.
- Break a small portion on top of each puri, put some matra, some date-tamarind chutney some pani and serve immediately.
- 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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