Pani Puri Ingredients for Aloo (potato) filling: - 3 large potatoes, peeled and diced large (suitable for mashing) - 1 red onion, finely diced - a small bunch of coriander, finely sliced - 1 tsp ground cumin - 1 tsp pani puri masala (or chaat masala) - 1/2 tsp chilli powder - 1 tsp ground black pepper - 1/2 tsp salt - 30 puris - oil for frying Method for Aloo filling: 1. Boil the potatoes in salted water with a generous pinch of salt until tender, then drain well and return them to the pot along with the rest of the ingredients. 2. Using a masher, mash and mix well. 3. Heat the oil to 180°C (356°F) and fry the puris for 3-4 minutes or until they have puffed up and turned golden brown. 4. To assemble, make a hole in the puris, add a teaspoon of the potato filling, then dip into the sauce of your choice (recipes below). Ingredients for Theeka Pani (green sauce): - 1/2 bunch coriander leaves - 1/2 bunch mint leaves - 1/2 thumb-sized piece of ginger, grated - 1.5 tbsp tamarind puree - 1 tsp pani puri masala (or chaat masala) - 1/2 tsp hing (asafoetida) - 1 tsp ground cumin - 1 tsp salt - a handful of boondi Method for Theeka Pani: 1. Combine everything except the boondi in a blender with 200ml water and blend until smooth. 2. Transfer the sauce to a bowl with 1 cup of ice and an additional 200ml of water, then garnish with the boondi. Ingredients for Khatta Meetha Pani (Brown Sauce): - 3/4 cup tamarind puree - 2 tbsp spicy jaggery - 1 tsp pani puri masala (or chaat masala) - 1 tsp ground cumin - 1/5 tsp hing (asafoetida) - 1 tsp ground black pepper - 1 tsp salt - a handful of boondi Method for Khatta Meetha Pani: 1. Combine everything except the boondi in a blender with 300ml of water and blend until smooth. 2. Transfer the sauce to a bowl with 1 cup of ice, then garnish with the boondi. #howto #india #indianfood #recipe #shorts #shortsvideo #food #viral #cookingrecipes #asmr #foryou
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