Pani Puri, have it spicy sweet or balanced – just the way you like it! Recipe Link : http://www.tarladalal.com/Pani-Puri-(-Mumbai-Roadside-Recipes-)-33408rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Pani PuriPani puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha phudina pani. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!Preparation Time: 30 minutes. Cooking Time: Nil. Makes 8 plates.48 puris, readily availableFor the teekha phudina paani1¼ cups mint leaves (phudina)½ cup chopped coriander (dhania)2 tbsp lemon juice1 tbsp roughly chopped green chillies½ tbsp roughly chopped ginger (adrak)2 whole black peppercorns (kalimirch)1 tsp black salt (sanchal)1½ tsp cumin seeds (jeera) powderSalt to tasteTo be mixed into a mixed sprouts mixture½ cup parboiled mixed sprouts¼ cup soaked for 10 minutes and drained boondi 1 cup boiled, peeled and mashed potatoes1 tsp coriander-cumin seeds (dhania-jeera) powder1 tsp chilli powder1 tsp black salt (sanchal)Salt to tasteOther ingredientsMeetha chutneyFor the teekha phudina pani1. Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water. 2. Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well. How to Proceed1. Crack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture.2. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve immediately.3. Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.Handy tipFor the teekha phudina pani if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours.