Pani Puri Delight By pallavikamal


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Added to 2 cookbooks   This recipe has been viewed 4250 times

Handy tip(s) :
1. the puris are eaten in the above mentioned order.
2. the limca phudina pani can even be served as a delicious jaljeera.

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Pani Puri Delight By pallavikamal recipe - How to make Pani Puri Delight By pallavikamal

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Deep Fry

Preparation Time:    Cooking Time:    Total Time:    

Ingredients

For the hing pani
2 tablespoons tamarind (imli)
1 tbsp coriander (dhania) powder
1/4 tsp asafoetida (hing)
1/4 tsp chilli powder
1/4 teaspoon black salt (sanchal)
1/2 tsp chaat masala
salt to taste
For the kewra pani
1/4 cup sugar
1/2 teaspoon black salt (sanchal)
1/2 tsp chaat masala
1/2 tbsp lemon juice
2 to 3 drops of kewda essence
For the Limca phudina pani
1 bottle Limca (lemon) drink
1 cup mint leaves (phudina)
2 to 3 green chillies
1/2 teaspoon black salt (sanchal)
1/2 tsp chaat masala
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste
For the khajur imli pani
1/2 recipe khajur imli ki chutney, mixed with 2 cups of water
Ingredients
1 recipe puris
1 cup boondi, soaked and drained

Method

  1. for the hing pani
  2. 1. combine all the ingredients with 2 cups of water in a large bowl.
  3. 2. allow it to rest for 3 to 4 hours.
  4. 3. strain through a muslin cloth and add 1 cup of water. mix well.
  5. 4. chill before serving.
  6. for the jeera pani
  7. 1. substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in a muslin cloth in the above recipe. chill before serving.
  8. 2. remove the cumin tied in muslin cloth just before serving.
  9. for the limca phudina pani
  10. 1. grind the mint leaves and chillies to a paste in a blender.
  11. 2. combine with the remaining ingredients and 1½ cups of water.
  12. 3. chill for at least 3 to 4 hours before serving.
  13. for the kewra pani
  14. 1. combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely.
  15. 2. allow to cool completely. add the black salt, chaat masala, lemon juice and kewra essence and mix well.
  16. 3. chill for 2 to 3 hours before serving.
  17. how to proceed
  18. 1. make a hole in the centre of each puri.
  19. 2. fill each puri with a little boondi.
  20. 3. serve one filled puri dipped in the hing pani, the second puri dipped in the jeera pani, the third puri dipped in the khajur imli pani, the fourth puri dipped in the limca phudina pani and the fifth dipped in the kewra pani.
  21. 4. repeat for the remaining puris.
  22. 5. serve immediately.


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This recipe was contributed by pallavikamal on 24 Apr 2002


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