PANI PURI

Green Chutney – Pudina leaves – 1 cup, Coriander leaves – ½ cup , green Chillies – 5 nos, Ginger - 1 inch piece, Jeera – 1 tsp, Tamarind pulp - ½ cup, Black salt – 1 tsp, salt. Lemon Juice ½ cup (optional)

Grind all together in to a smooth paste. To this paste add 1 ltr of water and mix well . Float some boondi in this water - gives a nice taste.

Sweet Chutney – Dates- 25 nos , Tamarind – ball size (thick pulp 3 cups), jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp, salt – ½ tsp.

Soak the dates and Tamarind for 4 hrs. Then grind the dates with jeera and Chilli pd put this in tha kadai .Now grind the tamarind separately and strain the mixture and Put in the kadia with Jaggery & salt . Let the mixture boil for 10 mins..

For the Ragda – White Mutter – 1 glass, Potato 2 nos, Coriander seeds- 2tsp, Jeera – 1tsp, Red Chillies – 3 nos, Black salt 1tsp, Salt – 1 tsp

Take a pan dry roast the Coriander seeds, Jeera, Red chillies to light brown - till u get a smoky smell. Grind into a coarse pd .

Soak the White mutter for 5/7 hrs . Later cook in Pressure cooker the White mutter and Potato with Turmeric pd ½ tsp. Once u remove from cooker peel the potato and slightly mash it . Drain the water of the mutter and keep aside . Now mash the Mutter a little. Now add the mashed potato , salt, black salt, Coriander pd grinded (reqd qty).Mix all well ( if required add the water kept aside ) it should be in a semi solid consistency.

Assembling of Pani Puri – Make a hole in the puri – stuff the mutter into it- add the sweet chutney – then dip the whole puri in the green water…..remove & ….enjoy. It give a nice taste as we have on street side. You feel a burst of flavours inside your mouth .