Ingredients

Chopped Mint Leaves 1 1/2 cups

Chopped Coriander Leaves 1 tbsp.

Tamarind 1/3 cup

Ginger 1"

Green Chillies 4 to 5

Ground Cumin Seed (roasted) 1 tsp.

Black Salt 1 1/2 tsp.

Salt to taste

Other Things:

Mashed slightly cooked potatoes with salt to taste 2 small

Preparation

Pani:

  1. Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.

  2. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.

  3. Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.

  4. Refrigerate for about 2 hours to ensure proper blending.

    To Serve: Pani-Puri is to be eaten as soon as it is served.

  5. Poke a small hole in the center of each puri.

  6. Add small quantity of mashed fried potatoes as filling. Add a little imli chutney. Dip in pani so that puri is filled with it. Serve.