Ingredients:
For the Paani:
Dry ginger chutney 1 cup
Firmly packed mint leaves 2 cups
Coriander leaves few
Green chillies chopped 6-7
Roasted and powdered cumin seeds 2 tbsp
Salt 1 tbsp
Chilli powder 1 tsp
Water 8 cups
For the Dry Ginger Chutney:
Tamarind 100 gm
Jaggery 3/4 cup
Salt 2 tsp
Black salt 1 tsp
Garam masala powder 1/2 tsp
Dry ginger powder 1 tsp
Black pepper powder 1/4 tsp
Chilli powder 1/4 tsp
Chaat masala 1 tsp
Paani Puri:
Puffed papri 24
Boiled and diced potatoes 1 cup
Boiled chick peas 1 cup
Paani Puri ka paani
Method:
For thePaani: Mix all the ingredients together, chill, and serve.
For the Dry Ginger Chutney: Soak tamarind in warm water for half an hour at least. Strain the tamarind through a strainer, adding water, to facilitate this. Add enough water to the pulp, to make it into a pouring consistency. Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.
For eating the Paani Puri: Break a hole in the center of the puri, and fill with a little potato and chickpea and sonth chutney if so desired, then fill with the paani and eat the whole puri immediately.