Sunday, 17 July 2011

Paani Puri

Potato filling, red and green chutney

Potato filling with sweet date chutney

Paani Puri with potato filling, sweet date chutney and green chutney

Paani Puri

Green chutney

Mint leaves - one bunch
Coriander leaves - ½  bunch           
Ginger - ½ inch piece
Green chilli - 1 or to taste
Salt- to taste
Rock salt - 1 tsp
Paani puri masala (Everest Brand) -1 and ½ tsp
Juice of one big lemon.
Paani puri – Buy good quality puris from a chaat shop or supermarket.

Blend all the ingredients together till smooth. Then add about 750 ml drinking water. Taste to make sure the taste is right. Tastes best when served cold.

Red/ sweet chutney

Dates - 250 gms
Tamarind - 50- 60 gms
Salt - to taste
Rock salt - ½ teaspoon
Jaggery- one lemon sized ball
Roasted jeera powder - ½ teaspoon
Chilli powder- 1 pinch
Pressure cook the dates and tamarind along with sufficient water till soft. Cool it. Then extract thick pulp from the mixture and remove the husky bits. Boil this pulp and add Salt, Rock salt, Jaggery, Roasted jeera powder and Chilli powder. Cool it well before using. This chutney should be thick and not too runny.     ( The same chutney can be used for Bhel puri)
For stuffing inside the Paani puri soak and boil black channa with salt , boil , peel and mash potatoes. Add rock salt, salt and chilli powder to this mixture.

Both chutneys can be kept in the refrigerator and used for 2-3 weeks.                   

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