Pani Puri, have it spicy sweet or balanced – just the way you like it!
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Pani Puri

Pani puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha phudina pani. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!

Preparation Time: 30 minutes.
Cooking Time: Nil.
Makes 8 plates.

48 puris, readily available

For the teekha phudina paani
1¼ cups mint leaves (phudina)
½ cup chopped coriander (dhania)
2 tbsp lemon juice
1 tbsp roughly chopped green chillies
½ tbsp roughly chopped ginger (adrak)
2 whole black peppercorns (kalimirch)
1 tsp black salt (sanchal)
1½ tsp cumin seeds (jeera) powder
Salt to taste

To be mixed into a mixed sprouts mixture
½ cup parboiled mixed sprouts
¼ cup soaked for 10 minutes and drained boondi
1 cup boiled, peeled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp black salt (sanchal)
Salt to taste

Other ingredients
Meetha chutney

For the teekha phudina pani
1. Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.
2. Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.

How to Proceed
1. Crack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture.
2. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve immediately.
3. Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.



Handy tip
For the teekha phudina pani if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours.