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Friday, 15 April 2016

Paani Poori - Indian Street Snack


          This irresistible spicy and tangy street food is to die for. They are best enjoyed as an evening tea-time snack. But to be honest they can be relished any time of the day. So here is my version of this all time favourite snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. Please check for a step by step method with pictures to prepare it.











  • Few small Puffed up puris

Pani - 

  • Handful of mint and coriander leaves, roughly chopped
  • 2-3 green chilies, 
  • 1 garlic clove
  • salt to taste
  • 1 tbsp. lime juice
  • 2 tbsp. boondi
  • 1 marble shaped tamarind
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. pepper powder 

Stuffing- 

  • 2 potatoes, boiled and mashed
  • 1/2 cup black chana (chickpeas), boiled
  • salt to taste
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice
  • 1 tsp. red chili flakes
  • 1/2 tsp. pepper powder
  • 1/2 tsp. roasted cumin powder

Sweet tamarind Chutney-

  • 1/2 tsp. tamarind paste
  • 1 tsp. red chili powder
  • pinch of salt
  • 2 tbsp. sugar or to taste









         Grind the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Soak the tamarind in water and strain the pulp. Add 3-4 cups water. To it add 2 tbsp. of the mint paste, salt and all the powdered spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         In a bowl, mix together mashed potato, boiled chana, salt, coriander leaves, red chili flakes, roasted cumin powder, pepper powder and lime juice.

          For the sweet tamarind chutney - In a bowl, mix together tamarind paste, 1/2 cup water or as required, salt, sugar and red chili powder. keep aside.

          To serve, make a hollow in the centre of the pani puris with your spoon. Stuff a little of the filling and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.





                         Grind the coriander leaves, mint leaves, green chilies and garlic 
                         with required quantity of  water to a fine paste. Add lime juice \
                         and mix well.




                          Soak the tamarind in water and strain the pulp. Add 3-4 cups
                          water. To it add 2 tbsp. of the mint paste, salt and all the powdered
                          spices. Mix well. Adjust seasoning and keep aside. Add the boondi
                          while serving.




                           For the sweet tamarind chutney - In a bowl, mix together tamarind
                           paste, 1/2 cup water or as required, salt, sugar and red chili powder. 
                           keep aside.




                         In a bowl, mix together mashed potato, boiled chana, salt, coriander
                         leaves, red chili flakes, pepper powder, roasted cumin powder and lime
                         juice.




                              The stuffing is ready.





                          To serve, make a hollow in the centre of the pani puris with your 
                          spoon. Stuff a little of the filling and drizzle a tsp. of the sweet chutney
                          over it. Pour some of the pani puri water and gulp it down immediately 
                          at a go and enjoy the mouthful experience.











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