How to make Pani Puri - SK Khazana -
Every visitor to Mumbai must savour this crunchy, tangy snack before they leave this city
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Crisp Puffed Puris (पानी पूरी/ गोलगप्पे), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Pani Puri - SK Khazana checkout Puchka, Paani Puri, Ragda Puri, Mango Pani Puri - SK Khazana . You can also find more Snacks and Starters recipes like Caramel Popcorns Poha Chewda Chicken Pakoda Paneer Stuffed Potato Sandwich
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 : 8-10 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Pani Puri - SK Khazana Recipe
Crisp Puffed Puris as required
Potatoes boiled and peeled 3 medium
Black salt (kala namak) to taste
Chaat masala 2 pinches
Roasted cumin powder a pinch
Matra 1 1/2 cups
Date and tamarind chutney 1 cup
Moong sprouts blanched 1 cup
Pani
Fresh mint leaves 1 small bunch
Fresh coriander leaves 1 small bunch
Green chillies 4-5
Lemon juice 1 tablespoon
Pani puri masala 1 tablespoon
Chaat masala 1 teaspoon
Dried mango powder 1 teaspoon
Black salt (kala namak) to taste
Roasted cumin powder 1/2 tablespoon
Ice cubes as required
Boondi 1/4 cup
Method
Step 1
Mash potatoes in a medium bowl. Add black salt, two pinches of chaat masala and a pinch cumin powder and mix well.
Step 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.
Step 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.
Step 4
Break a small portion on top of each puri, put some matra, some date-tamarind chutney some pani and serve immediately.
Step 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.
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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.
