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How To Make An Indian PANI for Pani Puri

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An all time favorite in the chaat category is Pani Puri (aka Gol Guppas or Puchkaas). You can’t have Puri without the Pani. It is a mix that has depths of flavor. So when you put a Pani Puri in your mouth, it’s a burst of different levels of unbelieveable flavor. A lot of the ingredients are to taste and you can make it spicer or milder. After a round of Pani with the Puris, make sure you have some pani by itself – absolute bliss!

Cooking Recipe

7 cups Water
1 cup Warm Water
Lemon size chunk Tamarind
10 sprigs Cilantro (Coriander Leaves)
handful Fresh Mint
Green Chili to taste
1 tsp Salt
1 tsp Dry Mango Powder (Amchur)
2 tsp Roasted Cumin Powder
3 tbsp Pani Puri Masala
1 tsp Black Salt (Kala Namak)
2 tbsp Lemon or Lime Juice

1. Soak the Tamarind in the warm water for 15-20 min.

2. Mash with fingers and separate the pulp from the fibers and seeds.

3. Blend the cilantro, mint and the green chili with a little bit of water.

4. Add to the Balance of the Water.

5. Strain the Tamarind pulp and add to water.

6. Add in the balance of the ingredients.

7. Mix and adjust the spices if needed.

8. Chill and Serve with Puris, Tamarind Chutney & Potatoes-Kala Chana

Tips: Use a can of Garbanzo Beans (Chick Peas) instead of Kala Chana. The Other Option is to use Sprouted Mung Beans (check our video)

How To Make An Indian PANI for Pani Puri
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