Pani puri is a popular chaat and street food that is cherished by all. Small puris stuffed with a filling are eaten by dunking it with a spicy, tangy and tasty water.
Course Snack
Cuisine Indian
Prep Time 4 hourshours
Cook Time 15 minutesminutes
Total Time 4 hourshours15 minutesminutes
Servings 4people
Ingredients
30small puris
For the stuffing
1cupmoong
2onionsfinely chopped
salt to taste
For the pani
1litrewater
1/2bunchcoriander leaves
20mint leaves
1green chilly
1inchginger
1/2teaspooncumin powder
1teaspoonchat masala
3tablespoontamarind pulp
2tablespoonjaggery
salt to taste
Instructions
To make filling
Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender.
Put the cooked moong in a bowl, add onions to it and mix it.
To make pani
Wash coriander and mint leaves.
Grind them to a fine paste along with green chilly, ginger and tamarind pulp.
Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.
Close and keep it aside for an hour, let the flavours imbibe.
To serve panipuri
Put six to eight puris in a plate. In a small bowl, put the filling. In another bowl serve the pani.
How to eat panipuri
Take a puri in the hand, lightly break it on the top. Put a spoonful of filling to it, add some pani and eat it immediately.
Notes
A filling of potatoes and chickpeas can also be made.
Dates chutney may be used as a filling, then, do not add jaggery in the water.