Pani Puri Water Food

PANI PURI

Steps:

• For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
• For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
• Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
• Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
• For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
• To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.

PANI PURI RECIPE

Steps:

• Rinse coriander and mint leaves in water and take all the ingredients of pani.
• Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.
• Grind until smooth paste (if required, add 1/4 cup water while grinding).
• Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like crispy taste of boondi then mix it at the time of serving.
• Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl.
• Mix them together with a spoon. Masala is ready.
• Take each puri and gently make a large hole on its top-middle side with a spoon or your index finger or thumb for stuffing.
• Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy...

PANI PURI

Steps:

• Step 1: Take a bowl sieve semolina and refined flour together then add baking powder and salt as taste. Knead smooth dough with help of required water. Keep it covered and set aside for 10 -15 minutes.
• Step 2: Knead the dough once again then make lemon sized balls. Roll out each ball about a 2 inch diameter thin puri with help of roller board. Repeat this with remaining dough. Make sure that remaining dough should be covered.
• Step 3: Heat oil in a bottomed pan and deep fry puris from both of sides till the golden and crispy. Drain on absorbent paper
• Step 4: For pani, mix mint powder, green chili paste, ginger paste, mango powder, cumin powder, chat masala and salt to taste in chilled water. Combined well.
• Step 5: For filling, mix boiled potato, yellow chickpeas, red chili powder, coriander leaves and salt in a bowl. Keep aside
• Step 6: Make a small hole on top of the each puri, put potato stuff inside the puri and add little pani in each puri now sprinkle onion and sev over the puris and serve.