Food Recipe by Home-Chef Sahar Bangloria.
For Pani Puri:
2cups of tamarind juice
1/2cup cilantro and mint (without stems)
1/2 Serrano pepper
1tbsp roasted cumin seeds
A pinch of black salt
1tsp brown sugar
1heaping tbsp of Shan Pani puri masala
For Golgappa (Pani puri)
Makes about 6
4tbsp Chick peas boiled
2 heaping tbsp of sev kaliyaan (hot sev)
1tsp finely chopped cilantro
Soak imli in warm water and leave for an hour. Once the tamarind is soft mash it with hands to de-seed it and mix the pulp well in water to form tamarind juice.
Add cilantro,mint leaves, roasted cumin seeds and Serrano pepper in tamarind juice and blend it with hand blender. Once it’s well blended add black salt, brown sugar
Shan Pani puri masala and mix it well.
Pour water like 1/3cup if it’s too thick and leave it in fridge to cool for like an hour.
Immediately before serving:
Pop the Gol gappa (puri with your thumb and add boiled Chanas (chick peas), pomegranates (2 to 3 in each), sev kaliyaan (hot sev), finely chopped cilantro 🌿 , fill it up with water and gobble right away
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