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Ingredients
For the Paani:
1 cup sonth chutney
2 cups firmly packed mint leaves
75 gm coriander leaves - ground together
6-7 green chillies
2 Tbsp roasted and powdered cumin seeds
1 Tbsp salt
1 tsp chilli powder
8 cups water
For the Sonth ki Chutney:
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala
Paani Poori:
24 puffed papri
1 cup boiled and diced potatoes
1 cup boiled chick peas
Paani Poorie ka Paani
Cooking Style
For thePaani:
Mix all the ingredients together, chill and serve.
For the Paani:
1 cup sonth chutney
2 cups firmly packed mint leaves
75 gm coriander leaves - ground together
6-7 green chillies
2 Tbsp roasted and powdered cumin seeds
1 Tbsp salt
1 tsp chilli powder
8 cups water
For the Sonth ki Chutney:
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala
Paani Poori:
24 puffed papri
1 cup boiled and diced potatoes
1 cup boiled chick peas
Paani Poorie ka Paani
Cooking Style
For thePaani:
Mix all the ingredients together, chill and serve.
For the Sonth ki Chutney:
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 Poori:
Break a hole in the center of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorieimmediately.
For eating the Paani Poori:
Break a hole in the center of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorieimmediately.
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Ingredients
For the Paani:
1 cup sonth chutney
2 cups firmly packed mint leaves
75 gm coriander leaves - ground together
6-7 green chillies
2 Tbsp roasted and powdered cumin seeds
1 Tbsp salt
1 tsp chilli powder
8 cups water
For the Sonth ki Chutney:
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala
Paani Poori:
24 puffed papri
1 cup boiled and diced potatoes
1 cup boiled chick peas
Paani Poorie ka Paani
Cooking Style
For thePaani:
Mix all the ingredients together, chill and serve.
For the Paani:
1 cup sonth chutney
2 cups firmly packed mint leaves
75 gm coriander leaves - ground together
6-7 green chillies
2 Tbsp roasted and powdered cumin seeds
1 Tbsp salt
1 tsp chilli powder
8 cups water
For the Sonth ki Chutney:
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala
Paani Poori:
24 puffed papri
1 cup boiled and diced potatoes
1 cup boiled chick peas
Paani Poorie ka Paani
Cooking Style
For thePaani:
Mix all the ingredients together, chill and serve.
For the Sonth ki Chutney:
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 Poori:
Break a hole in the center of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorieimmediately.
For eating the Paani Poori:
Break a hole in the center of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorieimmediately.
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