Pani Puri2 recipe,video recipe,how to make Pani Puri2 recipe

Pani Puri


Author sreya85 Servings 0 persons
Published September 17, 2007 Cooking Time (mins)
Main Ingredient Potatos Preparation Time mins

Description
The Panipuri is a popular street snack in India, Paani Puri-Crisp puffed puris stuffed with sprot stuffing and filled with delicious spicy water.

Ingredients of Pani Puri

Ingredient Name Quantity Unit
potatoes, boiled and mashed  125 Grams
steamed bean sprouts  100 Grams
Pani Puri or gol gappa  250 Grams
black chickpeas  125 Grams
mint leaves  1 Bunch
coriander leaves  1/2 Bunch
salt   To Taste
chilli powder  1/4 Teaspoons
pani puri masala  6 Tablespoons


Directions

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.

About Recipe
How to make Pani Puri
(6 ratings)
7 reviews so far
prep time
mins
Cook time
mins
Total time
0 mins
Pani Puri
Restaurant Style Pani Puri
Author : sreya85
Main Ingredient : Potatos
Servings : 0 persons
Published date : September 17, 2007
Ingredients used in Pani Puri
→ potatoes, boiled and mashed 125 Grams.
→ steamed bean sprouts 100 Grams.
→ Pani Puri or gol gappa 250 Grams.
→ black chickpeas 125 Grams.
→ mint leaves 1 Bunch.
→ coriander leaves 1/2 Bunch.
→ salt To Taste.
→ chilli powder 1/4 Teaspoons.
→ pani puri masala 6 Tablespoons.
How to make the recipe:

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.

Recipe Tips by vahchef for Pani Puri


Comments on “Pani Puri

Leave a Comment

You need to login to continue, click here