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Pani Puri


Tamarind & Date Chutney

  • 9 oz approx 250 gms pitted Dates
  • 9 oz approx 250 gms seedless Tamarind pulp
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 2 cups Water
  • 2 tbsps Jaggery
  • 1 tsp Ginger powder
  • 1 tsp red Chilli powder
  • 1 tsp Black Salt
  • 1/2 - 2 cups Water as required

Pani - Spicy Water

  • Juice of a Lime
  • 2 tbsps chopped green Chillies
  • 2 tbsps fresh Ginger slices
  • 4 cups fresh Coriander stems and leaves
  • 1 tsp Black Salt
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1 tsp crushed Peppercorns
  • 1 tsp Chaat Masala
  • 1 - 3 cups Water
  • Ice
  • 1/4 cup Boondi
  • 1 sprig Mint optional

Potato and Moong Filling

  • 5 - 6 medium Potatoes
  • 1 cup sprouted & steamed green Moong beans
  • Salt to taste
  • 1 tsp Chaat Masala
  • 1/2 cup finely diced Onion


  • 1 cup Atta or Roti flour do not use whole wheat
  • 1/2 cup Semolina
  • Salt to taste
  • 1/4 - 1/2 cup warm Water


  • Cut the dates into small pieces
  • Toast the cumin and fennel seeds together, then cool and then grind to a powder
  • Heat the water and add the dates and the tamarind
  • Add the jaggery, followed by the cumin and fennel powder and the ginger, chilli and black salt and stir well
  • Cook covered for 20 - 30 mins stirring frequently
  • Cool and pour into a food processor with some water and grind till smooth
  • Strain this using a sieve - collect the solids, return to the processor with more water and repeat the process
  • In a food processor, add the lime juice, chillies, ginger, coriander and all the powdered spices with some of the water and process
  • Strain this using a sieve - collect the solids, return to the processor with more water and repeat the process
  • Store this in the fridge so it’s nice and cold and add a sprig of mint for flavour
  • The ice and boondi should be added just before serving
  • Cook the Potatoes in boiling water for 20 mins till cooked
  • Add sprouted & steamed green Moong beans
  • Check for doneness by inserting a knife in the centre of the potato and remove and cool once its ready
  • Once cool coarsely mash the potato and add the Moong beans and some salt to taste1 cup sprouted green Moong beans and
  • Add the chaat masala and onion, mix well
  • Mix the flour and semolina together with salt
  • Add the water a little at a time and knead the dough well for 10 -15 mins
  • Cover with a wet cloth for 30 mins
  • Divide the dough in half and oil your rolling surface and roll the dough till just a few mm in thickness
  • Using a cookie cutter cut out circles and reserve the scraps in cling film
  • Cover the cut circles with the wet cloth and repeat the process with the second half
  • Roll out the scraps and cut circles out of them too
  • Heat some oil and when it’s hot add the puris in, they will sink to the bottom and then float to the top
  • Gently push down in a tapping motion on each puri and they will balloon
  • Cook on both sides till golden brown and remove making sure you are not stacking hot puris one on top of another
  • Allow the cooked puris to cool completely and then fry them again for the second time
  • The spicy water should have ice and some bond added to it just before serving
  • To assemble the Pani puri, make a hole in the top of the puri, add some of the filling, add a dollop of the tamarind chutney and then dunk in the spicy water and serve