Saturday, July 26, 2008



Puri- 1 packet
Soaked channa- 100 gms
Whole Moong- 100 gms
Potato- 2 medium
Cardamom- 2
Cinnamon-1/2 inch
Garlic- 2-3 pods
Mint and coriander- a handful each
ghee- 1 tsp
Tamarind- gooseberry sized ball
Jaggery- 1 tbsp
Salt to taste
Pani puri masala powder- 3 tsp ( Everest or Badshah brand)


Extract tamarind juice. Heat the ghee and lightly roast the spices including garlic. Powder in a mixer together with mint and coriander. Add to tamarind juice, add salt, jaggery and pani puri masala powder. Add more water to make about 1 litre of ‘pani’.

Boil the soaked channa with salt, moong with salt and water and potatoes (whole) in a pressure cooker. When pressure has abated, open the cooker, drain the excess water from the channa and moong and mix well. Peel and dice the potatoes. Sprinkle a little salt and mix well.

Chutneys:Green Chutney: Grind together 1 cup chopped coriander, 2 tbsp grated coconut, 2 green chillies, 1 tsp lemon juice, 1 tsp sugar and salt to taste. Add a little water if required for grinding.

Sweet Chutney:Wash and soak 100 gms dates (deseeded) and a gooseberry sized ball of tamarind in hot water for about an hour. Cook for 5 minutes. Cool and grind in a mixer and strain and remove fibres if any. Lightly roast 1/2 tsp cumin seeds. Pound them and add to pulp. Add 1/2 tsp chilli powder and salt to taste. Mix well

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