Pani puri is one of the most popular indian street food recipes. Street-style pani puri made with puri or golgappa, tasty potato stuffing, and different flavors of pani.. roasted cumin powder, fennel seeds powder, hing, chaat masala, jaggery, tamarind paste, lemon juice and some water. Grind into a paste. Take out the paste into a mixing.. Straining and Chilling. To ensure a smooth and refreshing tamarind water for your pani puri, strain the mixture through a fine sieve or cheesecloth to remove any remaining solids. Once strained, chill the tamarind water in the refrigerator for at least an hour before serving.
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“Pani Puri” a fried crispy puri filled with lipsmacking potato masala and loaded with
Break it up before covering with water. Soak in hot water for two hours. Once soaked. break it apart with your hands so that the soft tamarind blends into the water. Whisk in the spices and place in the fridge until ready to use. Yield: 1 litre (4 cups). Salt to taste. Notes: Soak the kala chana (1/4 cup) for 7-8 hours or overnight in water. Boil chana and potatoes with salt and water in a pressure cooker for 3-4 whistles over medium flame or until cooked. Method for Pani: Rinse coriander and mint leaves in water and take all the ingredients of pani.
