Step-by-Step Guide to Make Perfect Tangy Chatpati Masaledar Pani Puri

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The ingredients needed to make Tangy Chatpati Masaledar Pani Puri:

1. Prepare 100 gm dhaniya patta
2. Make ready 50 gm Phudina patta
3. Get 7 green chilies
4. Get 3 lemon juice
5. Get 2 tsp lal mirch powder
6. Get 2 tsp kala namak
7. Prepare 1/2 bowl imli seedless
8. Take 1/2 bowl khajur seedless
9. Prepare 2 bowl gud
10. Make ready 1/2 litre water for mitthi chutney
11. Prepare 1 1/2 litre water for tikha pani
12. Make ready 4 potatoes
13. Get 1 cup soaked kala chana
14. Prepare 2 glass water for cooker
15. Prepare 4 tsp lal mirch powder

Recreate the magic of chatpati Pani Puri, an immensely popular street food snack across India with this recipe. Garnish lip smacking and tangy aloo masala for the gol gappas with onion and coriander leaves. Enjoy Chatpati pani puri by filling the puris with boiled moong and topping it with sweet and green water. Chatpati pani puri, tiny puffed puris stuffed with potatoes, chana, moong, sweet chutney and spicy pani adds real chatpata. finally, serve tikhat puri with curries of your choice. notes: firstly, adjust the number of spices depending on the flavour you are looking for. also, adding rava makes poori crisp and tasty. additionally, knead to a tight dough to prevent oil absorption. finally, masala poori or masaledar tikhat puri tastes great when.

Steps to make Tangy Chatpati Masaledar Pani Puri:

1. Take dhaniya patta, Phudina patta, wash nicely and put in mixy jar. Cut chillies and add in the jar. Squeeze lemon juice in jar and grind everything to make a fine paste.
2. Now pour the paste in a container and add water to it. Mix well.
3. Add lal mirch powder and kala namak to it. Mix well and keep in fridge to let it be chilled ya cool. Pani puri pani is ready.
4. For mithi chutney, in a cooking pan add water and slightly make it warm. Add imli and khajur to it. Let it soak for 10 minutes. Then switch on the flame and cook for 15/20 minutes till both ingredients almost becomes soft and start dissolving. Add gud and cook for 5 more minutes. Switch off the flame. Let it cool.
5. Once this is cooled strain it and the remaining pulp to b blended in mixy jar. Nice paste will be formed. Again strain that pulp by adding little water to it. Mithi chutney is ready. Keep in fridge to cool it down. Remaining chutney stay is fridge for more then a month so can be used whenever required.
6. In a coocker, add water, salt and let it get warm. Add potatoes half cutted and soaked kala chana. Close the cooker and whistle minimum 4 on medium flame. Once the cooker is cool, open and drain the water. Now peel the potatoes mash it with masher. Mash kala chana too with the potatoes. Add salt, kala namak and red chilli powder to the masala. Mix well. Keep in fridge to cool down. Pani puri masala is ready.
7. While serving serve tikha pani, masala, mithi chutney and ready made puris and enjoy tangy chapati masaledar panipuri 😊

Enjoy Chatpati pani puri by filling the puris with boiled moong and topping it with sweet and green water. Chatpati pani puri, tiny puffed puris stuffed with potatoes, chana, moong, sweet chutney and spicy pani adds real chatpata. finally, serve tikhat puri with curries of your choice. notes: firstly, adjust the number of spices depending on the flavour you are looking for. also, adding rava makes poori crisp and tasty. additionally, knead to a tight dough to prevent oil absorption. finally, masala poori or masaledar tikhat puri tastes great when. Pani puri recipe with step by step photos. Pani puri is a popular street food of India, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts, spicy tangy water or sweet What is pani puri. Pani Literally translates to water and here the Puris are fried puffed crisp dough balls which are hollow.

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