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.png "How To Make Pani Puri")
shiv recipe makes Pani Puri entirely from scratch, covering:
- Pani Puri Masala- pani puri masala is the main sour of the of the pani puri
- Spiced Pani (water) this is also importantr for the pani puri
- Meethi Chutney (Sweet Chutney) get get sweet ness to the pani puri
- Perfectly puffed, crispy Puris n Beach India Professional Juicer Mixer Grinder
1. Pani Puri Masala
Ingredients:
- 1 tbsp cumin seeds (roast till dark brown on low flame) if you have then you can add
- ½ tsp whole black peppercorns this is also important for the pani puri
- 3 cloves if you have you can add
- Small piece of cinnamon it is important for the pain puri
- 1 tbsp dried mango powder it get better test to the pani puri
- 1 tbsp black salt as your need you can add it
- ½ tsp regular salt this also you can add as you need
Method:
- Roast cumin seeds till dark brown.
- Lightly roast rest of spices.
- Cool and grind into a fine powder with mango powder, salts.
2. Pani (Spiced Water)
Ingredients:
- 2 cups mint leaves this step is important for the the pani pure
- 1 cup coriander leaves you have then you can add to it
- 1-inch ginger
- 7-8 spicy green chilies it get better test
- ⅓ cup tamarind pulp if you have you can add
- 2 tbsp jaggery (for balance, not sweetness)
- Prepared Pani Puri Masala it is the important step
- 500 ml water + 2-3 ice cubes (retain green color)
Method:
- Blend all ingredients into fine paste. and mix it properly to the pani pure
- Transfer to a large bowl, add 1–1.5 litres cold water. or you can add more water also
- Mix well, adjust salt spices to taste. and also for the good test
- No need to strain if paste is smooth.
- Chill before serving.
3. Meethi Chutney (Sweet Chutney)
Ingredients:
- 250 g seedless dates (soaked in hot water) this step is also important
- 75 g seedless tamarind (soaked) you have then you can add
- Soaking water as you need you can add
- 750 g jaggery
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp roasted cumin powder
- 1 tsp black salt you can add as your need
- ½ tsp dry ginger powder you have then you can add
- 1 pinch black pepper powder
- Salt to taste you want more salt you can add
- 1 litre water or you can add more water also
Method:
- Blend soaked dates & tamarind with water into paste. this is also important
- Strain to remove fibers. and this is fat less food
- Add rest of ingredients.
- Cook until jaggery melts & bring to boil.
- Simmer on low flame for 30 minutes until thick. or you can keep more time also
- Cool and store airtight (1 week in fridge, 3–4 months in freezer).
4. Puris for Pani Puri
Common Issues People Face:
- Don’t puff it will heart the pani puri
- Puff unevenly
- Not crispy, become soft
Dough Prep:
- Add ⅓ cup water gradually.
- Mix dry ingredients. or you can add as you need
- If needed, add extra 1–1.5 tbsp water.
- Knead for 4–5 minutes until smooth.
- Rest dough 2–3 hours under moist cloth.
YOU WANT TO GET PROPER INFORMATION ABOUT PANI PURI VISIT THIS
- https://youtu.be/kEPOC4nd3GE?si=HVE0VIKzecvEsgOj
https://youtu.be/zkbDNyV9G3w?si=Dnvh0ivA9M1ghOR7
https://youtu.be/OLu8ny6qc-g?si=djZLwuJCtRjL2Vfr - https://shivrecipe.com/wp-content/uploads/2025/05/HOW-TO0-MAKE-DHOKLA-2-1.png
