Pani Puri

Ingredients 

• Crisp puffed puris as required
• 3 medium potatoes boiled and peeled
• Black salt (kala namak) to taste
• 2 pinches of chaat masala
• A pinch of roasted cumin powder
• 1½ cups matra
• 1 cup date and tamarind chutney
• 1 cup moong sprouts blanched

Pani

• 1 small bunch fresh mint leaves
• 1 small bunch fresh coriander leaves
• 4-5 green chillies
• 1 tablespoon lemon juice
• 1 tablespoon pani puri masala
• 1 teaspoon chaat masala
• 1 teaspoon dried mango powder
• Black salt (kala namak) to taste
• ½ tablespoon roasted cumin powder
• Ice cubes as required
• ¼ cup boondi

Method

1. Mash potatoes in a medium bowl. Add black salt, two pinches of chaat masala and a pinch cumin powder and mix well.
2. To prepare pani, put mint leaves, coriander leaves, green chillies in a blender jar, add 1 cup water and blend into a smooth puree. Transfer into a large bowl.
3. Squeeze the juice of 1 lemon into the bowl, add pani puri masala, chaat masala, dried mango powder, black salt, cumin powder and few ice cubes and mix. Add 2 cups water and mix well. Add boondi to pani and mix.
4. Break a small portion on top of each puri, put some matra, some date-tamarind chutney some pani and serve immediately.
5. Alternately break a small portion on top of each puri, put some potato mixture, moong sprouts, date-tamarind chutney and pani and serve immediately.