Friday, June 18, 2010

How to make Pani for Pani-Puri

The most common street food in North India is Pani-Puri. Not only Northies, almost everybody in and outside India like to have this food any time. We usually have this as an evening snack. I make both puri and pani at home. The recipe for puri will be posted soon.

1. Tamarind paste 2 tsp
2. Coriander powder 1/2 tsp
3. Cumin powder 1/2 tsp
4. Salt
5. Pepper powder 1/2 tsp
6. Chilly powder 1/4 tsp
7. Sugar 1 tsp
8. Water 3 cups
9. 1 Green chilly, some Mint leaves and coriander leaves crushed paste 1 tsp

1. Mix togather ingrediants from 1-8.

2. Once its properly mixed, add the green chilly-mint and coriander leaf paste. Mix well.

3. Serve with the puri home made or store-bought.

Usually, Puris are eaten by cracking at the center and dipping into the liquid filling the liquid inside the puris. This can be best served with some chopped tomatoes, cubed cooked potatoes, coriander leaves or cooked salted kabuli chana and finally dipping into the pani.
Pani can be stored in fridge for almost a month or more. When you prepare this, make a jar full. Puris can be made at the time of eating. A quick evening snack.

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