How to make Mango Pani Puri - SK Khazana -
You have eaten tangy pani puri many times now try out this sweet and sour one – it is totally lip smacking
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crisp Puffed Puris (पानी पूरी/ गोलगप्पे), Amras
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Mango Pani Puri - SK Khazana checkout Puchka, Paani Puri, Ragda Puri, Pani Puri - SK Khazana . You can also find more Snacks and Starters recipes like Thepla Nachos - SK Khazana Dahi Bhalla Buttermilk Oats Pancakes Grilled Fish Fingers
Mango Pani Puri - SK Khazana 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 : 41-50 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mango Pani Puri - SK Khazana Recipe
Crisp Puffed Puris 24
Amras
Mango riped peeled 1 medium
Saffron (kesar) a pinch
Milk 2 tablespoons
Sugar 1 tablespoon
Stuffing
Potato boiled and peeled 1 large
Mixed sprouts boiled 1/2 cup
Chaat masala 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder a pinch
Salt to taste
Roasted cumin powder 3/4 teaspoon
Aam panna
Raw mangoes boiled, peeled and pulped 3
Sugar 1/2 cup
Roasted cumin powder 1 teaspoon
Cinnamon powder 1/2 teaspoon
Lemon juice 1 teaspoon
Nutmeg powder a pinch
Black salt (kala namak) to taste
Mint chutney 1 tablespoon
Salted boondi 1/2 cup
Method
Step 1
To make aamras, squeeze out the flesh of the mango into a bowl. Add saffron, milk and sugar and blend with an electric hand blender till smooth.
Step 2
To make stuffing, mash potato in another large bowl, add mixed sprouts, chaat masala, Chilli Powder, turmeric powder, salt and roasted cumin powder and mix well.
Step 3
To make aam panna, take the raw mango pulp in a third large bowl, add sugar, roasted cumin powder, cinnamon powder, lemon juice, nutmeg powder, black salt and mint chutney and whisk well.
Step 4
Add 1 cup water, mix well and blend with an electric hand blender till smooth. Add 2 cups of water and salt and mix well. Add salted boondi and mix well.
Step 5
For each portion, make a hole on one side of 6 crisp puris and place them on a plate. Stuff each with some potato mixture, top with some aamras and some panna and serve immediately.
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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.
