Tuesday, September 27, 2016
Gateway to Sikhism
Pani Puri

Ingredient

  • Puffed puris
  • Tamarind
  • Water
  • Coriander leaves
  • Chili powder
  • Cummin seeds roasted & ground
  • Black pepper
  • Sprouted green gram (mung)
  • Jaggery or Sugar
  • Salt
  • As required
  • 4 ½ cups
  • 4 cups
  • 1 small bunch
  • 1 tsp.
  • ½ tsp.
  • ½ tsp.
  • ½ cup
  • To taste
  • To taste


Method

1. Boil the tamarind in the water till soft. Strain. Add the ground spices, salt and chopped coriander leaves.

2. If the mixture is too thick, dilute it with water. Make a small hole in each puri and stuff it with some moong sprouts.

3. Serve the pani and puri separately so that each guest can serve himself by dipping the puri into the pani.

4. Chutneys may also be served with this pani and puris if preferred.

Source: sanjeevkapoor.com

 
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