Pani Puri
Ingredients
250 grams Green whole moong boiled
200 grams salted boondi / khari boond
Puri (pani puri ki puri)
Ingredients for spicy water (to make1 liter water)
1 big bowl (1 bunch) coriander leaves / Hara dhaniya
1 big bowl (1 bunch) mint leaves / Pudina
3 green chili / Hari mirch (or as per your taste)
½ glass water (while grinding)
½ tea spoon dry mango powder / Amchur
2 table spoon pani puri masala
½ lemon juice / Nimbu
½ tea spoon salt (or as per taste)
½ glass water
Ice cubes as required I have used ½ bowl
½ cup salted boondi / kahri boondi
Ingredients for sweet chutney
½ cup seedless dates / khajoor
1 table spoon tamarind (soaked in luke warm water for 1 hour) / Imli
1 tea spoon cumin powder / Jeera powder
½ tea spoon salt / namak (or as per taste)
1 tea spoon red chili powder / Lal mirch
1 table spoon salted boondi / khari boondi
Preparation
- 1st take 250 grams whole green moong soak it for 3 hrs in water.
- Than boil it in pressure cooker.
- Once moong is boiled add salted bondi in it & mix well.
- Take grinder jar add coriander leaves, mint leaves, green chili, water and grind to paste.
- Once paste is prepared add dry mango powder, pani puri masala, lemon juice, salt to taste & mix well.
- Add ½ glass water & ice in it & mix well.
- Finally add ½ cup salted boondi in it Spicy pani puri water is ready.
Preparation for sweet chutney (sweet pani puri water)
- Take grinder jar add seedless dates, tamarind, cumin powder, salt, red chili powder add few water 4 to 5 table spoon then grind till paste.
- Once paste is ready add water as required to make it thin.
- Add 1 table spoon salted boondi in it sweet water chutney is ready.
- Serve ice cold pani puri.
Canapes chaat
Ingredients for sweet chutney
½ Cup Seedless Dates / Khajoor
1 Table spoon Tamarind / Imli (Soaked for 1hrs in Luke warm water)
1 Tea spoon Cumin powder / Jeera powder
½ Tea spoon Salt / Namak (or as per taste)
1 Tea spoon Red chili powder / Lal mirch powder
3 to 4 Table spoon Water (Pani) for grinding
Ingredients for Potatoes filling
4 Boiled & Mashed Potatoes / Aaloo
1 Tea spoon Salt / Namak (or as per taste)
1 Tea spoon Black Pepper powder / Kali mirch powder
Ingredients for Curd
1 Cup fresh Curd / Dahi (250grams)
3 Tea spoon Sugar / Chini (or as per taste)
½ Tea spoon Chaat Masala
Canapes for filling
Sev for toppings
Preparation
- Soaked 1 Table spoon Tamarind (Imli) in ½ Cup Luke warm water for 1 hour.
- Add Seedless Dates (Khajoor), Tamarind (Imli), Cumin powder (Jeera Powder), Salt (Namak), Red Chili powder (Lal mirch), 3 to 4 table spoon water in a mixer & grind to paste (You can use water as required).
- Boil 4 medium size Potatoes (Aaloo) & Mash it.
- Add Salt (Namak), Black Pepper powder (Kali mirch) in mashed Potatoes & mix well to combine.
- Take Curd (Dahi), Add Sugar (Chini), Add Chaat masala & mix well.
- Take Canapes you can deep fry in boiled oil for 5 to 7 sec or you can also microwaves Canapes for 30 sec.
- Now start filling in Canapes.
- 1st Potatoes filling.
- 2nd Curd.
- 3rd Sweet chutney.
- Lastly Sev.
- Ready to enjoy Canapes Chaat.