Wednesday, January 12, 2011

Pani for Pani Puri

‘Pani’ is main ingredient for Pani-Puri. To make this dish tasty and delicious, ‘Pani’ has to be perfect. As I love pani puri like anything, I have also learnt to make good Pani. I could always make this great, but then I had to go for few trial and errors making the process both tedious and time consuming. This time, I started with proper measurements and to my surprise, it came out almost perfect (Pinch of salt was required) in the very first attempt. I always prefer making it in advance and then refrigerate for few hours before serving the same.

Yields about 4 cups (Good for 2-3)
Preparation Time: 15 Minute + soaking time + refrigeration time
Cooking Time: Nil

½ cup tightly packed mint leaves
1 tsp chopped coriander leaves
2 pc green chilies
1 and ¼ tsp salt
2 tsp lemon juice
3 tsp readymade pani puri masala (Everest or Badshah)
½ tsp black salt
Pinch of sugar (This is my secret ingredient)

1. Wash and soak mint leaves, coriander leaves and green chilies for 4-6 hours (Soaking brings freshness as well as perfect green color)
2. Grind this soaked mixture to a fine paste and then add about water to bring desired consistency (About 3-4 cup)
3. Add remaining spices and chill it for at least couple of hours before serving