Ingredients:
- Pani puri vathal - 15
- Potatoes - 3
- Cooked chickpeas - 1 cup
- Onion - 1
- Coriander leaves
- Salt
For pani:
- Mint leaves - 1/4 cup tightly packed
- Coriander leaves - 1/4 cup loosely packed
- Ginger
- Green chilli - 1
- Cumin powder - 1/2 tsp
- Coriander powder - 1/4 tsp
- Pepper powder - 1/4 tsp
- Chaat masala - 1/2 tsp (optional)
- Tamarind - 3 tbsp
- Jaggery - 3 tbsp
- Water - 3 cups
- Salt
For sweet chutney:
- Dates - 14
- Tamarind - 1 tbsp
- Jaggery - 3 tbsp
- Cumin powder - 1/2 tsp
- Chaat masala - 1/2 tsp
- Salt
Preparation:
Grind the mint leaves, coriander leaves, ginger and chilli into a smooth paste. To that paste, add all the powders listed under the section “For pani”, along with jaggery. Then, filter and add the tamarind juice extract. Finally, add 3 cups of water to that and add salt for taste. The water can be refrigerated for later usage as well.
For sweet chutney, boil the dates and make a smooth paste out of it. Extract tamarind juice and mix it with the dates and jagger powder. Adding more jaggery will enhance the taste. Boil them in a pan and once boiled, add salt, cumin powder and chaat masala and boil till you get the consistency of sauce.
Boil the chickpeas and potatoes (soak the chickpeas for 8 hours). Chop the onions and coriander leaves and keep aside.
For making puris, fry the pani puri vathal in oil.
Make a small hole in the puri and stuff with the boiled chickpeas and potatoes, onion, coriander leaves, red chutney and curd (if you like). Serve with pani.
