Thursday, 12 January 2012

Pani Puri




Pani Poori Water: 
1 bunch ( 8 to 9 leaves) Mint Leaves
7 to 8 cups of Cold Water
3 teaspoons Black pepper powder
3 teaspoons Black Salt
3 teaspoons Salt
1/2 teaspoon clove powder
2 teaspoons Cumin powder
1 inch piece of Fresh Ginger
1 1/2 teaspoons of Lemon juice
Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the clod water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. Make this a day ahead.
To Make Pani Poori:
1/2 cup Boiled Green Moong (lentils) sprouts
2 medium Potatoes
1 cup Tamarind chutney


Method:
Boil the moong till just tender. Cool.
Boil the potatoes and chop coarsely. Cool.
Tap the Poori at the center lightly to make a half inch hole in it.
Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong.
Now add 1 tbsp of the Tamarind chutney.
Dip the filled Poori into the chilled pani puri water and serve.
You can add the above ingredients into the Poori according to your taste. Many people like to have only the sweet tamarind chutney, some like it hot and therefore adding the potatoes and lentils they dip the poori into the Pani Poori water. Some only add the moong/lentils while others favor the potatoes. Make your favorite combination