How to make Chatpati Pani Puri -
Crisp little puris, stuffed with potato or boondi or sprouted moong and dipped in a tangy solution of raw mango pulp and mint chutney.Recreate the magic of chatpati Pani Puri, an immensely popular street food snack across India with this recipe.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Puri, Raw Mango (कच्चा आम)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chatpati Pani Puri checkout Puchka, Paani Puri, Puchka, Pani Puri With Aamras . You can also find more Snacks and Starters recipes like Kachche Kele Ki Tikki Prawns Inteha Chilly Potatoes Beer Battered Prawns
Chatpati Pani Puri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chatpati Pani Puri Recipe
Puri meant for pani puri as required
Raw Mango 1-2 medium
Coriander- mint- chilli paste 2-3 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Roasted cumin powder 4 teaspoons
Lemons, squeezed 2 large
Sweet tamarind chutney 1/2 cup
Moong sprouts 1 cup
Turmeric powder a pinch
Red chilli powder 1 teaspoon
Boondi 100 grams
Potatoes ,boiled, peeled and chopped 2 medium
Chaat masala 1 teaspoon
Method
Step 1
Boil raw mangoes in one and a half cups of water till tender. Peel them and extract mango pulp. Mix together mango pulp, ground mint-coriander-chilli paste, salt, black salt, three teaspoons roasted cumin powder and lemon juice.
Step 2
Add five cups of water and mix well. For meetha pani add sweet tamarind chutney as per taste and mix. Chill in the refrigerator till use.
Step 3
You can use a variety of fillings to fill the puris like sprouted moong or boondis mixed with potatoes etc. To make the sprouted moong filling,blanch moong sprouts (you can also use mixed sprouts) with a pinch of turmeric powder and salt.
Step 4
Drain thoroughly and add red chilli powder and mix. For the boondi-potato filling, soak boondi in water for five minutes. Drain and squeeze lightly to remove excess water.
Step 5
Mix it with cubes of boiled potatoes and season it with salt, chaat masala, red chilli powder and remaining cumin powder.
Step 6
Fill each puri with a little sprouted moong or boondi-potato mixture, then fill it up with the flavoured water and relish the pani puri.
Nutrition Info
Calories : 1253 Kcal
Carbohydrates : 45.3 gm
Protein : 173.1 gm
Fat : 42.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
