Pani Puri

Ingredients 

• Puris as required
• 4 medium potatoes, boiled and peeled
• 1½ cups moong sprouts, blanched
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala + for sprinkling
• 1 teaspoon red chilli powder
• Black salt to taste 
• Salt to taste 
• ½ cup salted boondi
• 2 cups ragda
• Fried papdis as required
• Sev for sprinkling

Imli chutney

• 1 cup tamarind (imli), soaked in warm water for 30 minutes
• 1 cup deseeded dates, soaked in warm water for 30 minutes
• ¼ cup melted jaggery 
• 1 teaspoon roasted cumin powder
• 1½ teaspoons red chilli powder
• Salt to taste 

Pudine ka pani 

• 1 small bunch fresh mint leaves (pudina)
• ½ small bunch fresh coriander leaves 
• 4-5 green chillies
• Salt to taste 
• 2 teaspoons roasted cumin powder
• 2 teaspoons chaat masala
• Black salt to taste
• 2 tablespoons pani puri masala
• Juice of 1 lemon
• Ice cubes as required

Method

1. To prepare imli chutney, drain the excess water from tamarind and dates. Strain the tamarind in a bowl and squeeze to get the pulp. Grind dates alongwith some water into a smooth and thick puree.
2. Add the date puree, melted jaggery, cumin powder, chilli powder and salt to the tamarind pulp and mix. Add 1 cup water and mix well. 
3. To prepare pudine ka pani, separate the mint leaves from the sprigs. 
4. Blend together coriander sprigs, mint leaves and broken green chillies alongwith some water into a smooth mixture. Transfer in a bowl. 
5. Add salt, cumin powder, chaat masala, black salt, pani puri masala, lemon juice and 4 cups water to the ground mint leaves mixture and mix well. Add few ice cubes and mix well.
6. Mash the potatoes in another bowl. Add moong sprouts and mix. Add cumin powder, 1 teaspoon chaat masala, chilli powder, black salt and salt and mix well. 
7. Add salted boondi to pudine ka pani and mix well. 
8. Crack the top of each puri, put some radga, potato-moong mixture, pour some imli chutney and pudine ka pani and serve immediately. 
9. To prepare sukka puri, put some potato-moong mixture on fried puris, sprinkle some salt, chaat masala, black salt and sev on top and serve immediately.