Winter Paani Puri | Indian Street Foods | FoodFood

Pani puri stuffings made in 3 different ways and 3 totally different ingredients!

WINTER PANI PURI

Ingredients

24-30 crisp puris (meant for pani puri)
Stuffing 1
1½ cups fresh green chickpeas (harbhara)
A pinch of asafoetida (hing)
¼ tsp turmeric powder
Salt to taste
2 tbsps chopped fresh coriander leaves
A pinch of black salt
Stuffing 2
1 cup fresh sorghum (paunk)
1 small onion, finely chopped
¼ cup salted boondi
Black salt to taste
A pinch of chaat masala
¼ tsp red chilli powder
½ lemon
Stuffing 3
2 small sweet potatoes, boiled and peeled
½ cup boiled green gram sprouts (ankurit moong)
1 small onion, finely chopped
Black salt to taste
¼ tsp chaat masala
¼ tsp red chilli powder
½ lemon
1 tbsp chopped fresh coriander leaves
Pani
½ cup fresh mint leaves
½ cup fresh coriander leaves
½ lemon
3-4 green chillies
Salt to taste
1 tsp roasted cumin powder
½ tsp chaat masala
Black salt to taste
1 tsp pani puri masala
20-25 ice cubes
½ cup salted boondi
To serve
Date and tamarind chutney as required

Method

1. For stuffing 1, put green chickpeas in a pressure cooker, add 3 cups water, asafoetida, turmeric powder, salt and cook for 2-3 whistles.
2. Open the cooker once the pressure has reduced completely, coarsely blend and add coriander leaves, black salt and mix.
3. For stuffing 2, take paunk in a bowl, add onion, boondi, black salt, chaat masala, red chilli powder, and squeeze the juice of lemon and mix well.
4. For stuffing 3, mash sweet potato in a bowl, add onion, black salt, chaat masala, red chilli powder, green gram sprouts, squeeze the juice of lemon and add coriander leaves and mix well.
5. To make the pani, putmint leaves in a bender jar, coriander leaves, squeeze ½ lemon, green chillies, salt, and ¼ cup water and blend to a fine paste. Transfer into a large bowl.
6. Add 4 cups water, 1 tsp roasted cumin powder, ½ tsp chaat masala, black salt and 1 tsp pani puri masala and 20-25 ice cubes and mix well.
7. Add ½ cup khara boondi and mix.
8. To serve, transfer the made stuffing into individual bowls, place the crisp puris on a serving plate and serve along with the prepared pani and date and tamarind chutney.


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