Pani Puri




Recipe for the green coriander chutney and Tamarind Date chutney attached in the end!

 Pani Puri
Ingredients:
Puris.
1 litre water.
3 boiled potatoes.
6 Tbsp green chutney (Recipe below).
2 Tbsp tamarind date chutney (Recipe below).
2 tsp amchur powder.
Black salt.
1 and a 1/2 Tbsp Pani Puri masala.
2 tsp roasted cumin powder.
1 tsp of black pepper powder.
1 and a 1/2 tsp Red chilli powder.
2 Tbsp of boondi + extra.

 Method:
Mash the potatoes in a large bowl and add black salt and a little white salt. Add 1 tsp cumin powder, 1/2 tsp Red chilli powder an mash well. Add extra boondi.

To room temperature water add the green chutney, tamarind date chutney and stir well. Then add black salt to taste, little at a time. Once the salt quantity is right add all the masalas:
Pani Puri masala, 1 tsp cumin powder, amchur powder, black pepper powder, 1 tsp red chilli powder and stir well. Taste it and then add the boondi on top.
Fill the puris with the potatoes and scoop with the Pani and enjoy!

 Green coriander chutney
Ingredients:
A bunch of coriander leaves.
Mint leaves 1/2 the quantity of green chutney.
2 tsp gram dhal.
1/2 a lime.
A pinch of sugar.
2 cloves of garlic.
1 tsp cumin powder.
1 tsp cumin seeds.
Salt.
Black salt.

Method:
Blend everything to a fine paste.
Add water as required.
Taste for salt.
Add more gram if it's too liquidy and more water if it's too thick.

Tamarind date chutney
Ingredients:
200 gm unseeded dates.
2 Tbsp jaggery or brown sugar.
2 lime sized balls of dried tamarind.
1 cup of water.
A pinch of salt.
1/2 tsp red chilli powder.
1 tsp cumin seeds.

Method:
Boil everything with the water and let it simmer for at least 15-20 mins.
Let it completely cool and blend it to a fine paste.
Add more water if required.
Add more sugar or tamarind paste if you like.
Pass it through a fine mesh sieve.
Store in an air tight jar.
Can be stored for 20-30 days in the fridge.

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