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Pani Puri Flavours

The water filled into the pani puris can be made of different flavours as given in this recipe This is a Sanjeev Kapoor exclusive recipe.

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Pani Puri Flavours

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Main Ingredients Crisp puris, Salty boondi
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Pani Puri Flavours

  • as required Crisp puris
  • as required Salty boondi
  • Hing Jeera
  • 1/4 teaspoon Asafoetida
  • 1 1/2 teaspoons Roasted cumin powder
  • 1/2 teaspoon Chaat masala
  • to taste Black salt (kala namak)
  • Classic
  • 2 tablespoons Fresh coriander leaves chopped
  • 3 tablespoons Fresh mint leaves
  • 1 Green chilli chopped
  • to taste Black salt (kala namak)
  • 2 teaspoons Pani puri masala
  • 2 teaspoons Lemon juice
  • Lehsun Mirch
  • 1 tablespoon Garlic chopped
  • 1/2 teaspoon Cumin seeds
  • to taste Black salt (kala namak)
  • 1/2 teaspoon Chaat masala
  • 1 teaspoon Red chilli powder
  • Stuffing
  • 2 Medium potatoes boiled, peeled and mashed
  • 2 tablespoons Fresh coriander leaves chopped
  • 1/2 teaspoon Chaat masala
  • 1/2 teaspoon Red chilli powder
  • to taste Black salt (kala namak)

Method

  1. To make hing jeera flavoured water, take asafoetida, roasted cumin powder, chaat masala, black salt and 1 cup water in a large bowl and mix well.
  2. To make classic flavoured water, put coriander leaves, mint leaves, green chilli, black salt, pani puri masala, 1 cup of water and lemon juice in a mixer jar and grind finely.
  3. For lehsun mirch, put garlic, cumin seeds, black salt, chaat masala, red chilli powder and 1 cup water in a mixer jar and grind finely.
  4. Take mashed potatoes in a mixing bowl, add coriander leaves, chaat masala, red chilli powder and black salt and mix well.
  5. Make a cavity in a centre of each puri, put some potato mixture in them and top them with any of the flavoured waters and serve immediately.
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