Pani Puri Recipe Water Stuffing

PANI PURI

Steps:

• Boil the potatoes till they are cooked completely.
• Peel them and then chop them.
• Finely chop the onion if using it.
• In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. Mix well and keep aside.
• In a blender add all the ingredients mentioned above for the pani.
• Add water and grind to a fine chutney.
• Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
• Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
• Add the boondi to the pani.
• You can chill the pani in the fridge or add some ice cubes to it.
• Crack the top of the puri with a spoon.
• Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
• Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri.
• Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy.
• You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

PANI PURI RECIPE (WATER & STUFFING)

Steps:

• If making sprouted moong stuffing then start prepping two days before. Follow the recipe for moong sprouts. On the day of serving, boil the moong sprouts as below. Stovetop pressure cooker: 1 whistle. Instant pot: Manual (high pressure) 2 mins.
• If making kala chana stuffing then start prepping one day before. Rinse and soak the chana for at least 8 hours or overnight. Boil the chickpeas as below. Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low. Instant pot: Manual (high pressure) 30 mins
• On the same day, boil the potato in instant pot or pressure cooker until soft. Peel and roughly mash it.
• You'll need a pack of ready fry pani puri.
• Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil.
• Arrange them in an air fryer in a single layer.
• Air fry them at 380 degrees F for 1 ½ - 2 minutes only. They will puff up so nicely. Remove it to a big bowl and repeat the same.
• Take mashed potato, boiled chickpeas, salt, ready masala and cilantro in a bowl. Mix well and keep it aside.
• OR
• Take mashed potato, boiled sprouted moong, boondi, salt and ready masala in another bowl. Mix well and stuffing are ready.
• (Tikha Pani):
• Add these ingredients in a grinder jar - mint leaves, cilantro, ginger, green chili, ready masala, black pepper, black salt, salt and 1 cup of water.
• Grind it into a smooth puree.
• Add that into a bowl or pitcher. Add remaining water and stir.
• Freshly squeeze the lemon juice in it, mix and taste. Adjust the salt and lemon juice as needed.
• OR (Khatta Meetha Pani):
• Make the same tikha pani as above minus the lemon juice and keep it ready. In another bowl take tamarind paste, jaggery and ½ cup of warm water. Keep stirring until jaggery melted.
• Then add roasted cumin powder and fennel powder. Mix well.
• Add this tamarind jaggery water to the prepared tikha pani. Mix and khatta meetha pani is ready.