How To Make Pani Puri Water Recipe

Pani Puri Recipe (Water & Stuffing) Spice Up The Curry

WebMar 14, 2024 · Making Pani Puri Water: (Tikha Pani): 1) Add these ingredients in a grinder jar – mint leaves, cilantro, ginger, green chili, …

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1. If making kala chana stuffing, do this a day before: Wash the chana under running cold water till water runs clear. Then soak in enough water for 8-10 hours or overnight.
2. Take washed mint leaves and coriander leaves in the blender jar.
3. Take tamarind and jaggery in a small bowl.
4. Take all the potato masala ingredients in a bowl

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Different flavor pani puri water Nehas Cook Book

WebFeb 27, 2021 · Pani puri is one of the most popular indian street food recipes. Street-style pani puri made with puri or golgappa, tasty potato stuffing, and different flavors of pani. …

Rating: 4.5/5(6)
1. In a mixture jar, add mint leaves, coriander leaves, green chili, salt, black salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chaat masala, jaggery, tamarind paste, lemon juice, and some water. Grind into paste.
2. In a mixture jar, add garlic, red chili powder, black salt, cumin seeds, and chaat masala. Grind it into a smooth paste.
3. Set a wok on medium heat, add all the ingredients and mix well, cook, and reduce till half.
4. In a mixing bowl, add imli pulp, powder sugar, grated ginger, roasted jeera, black salt, salt, red chili powder, and hing. Mix well.

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Puri Puri Tamarind Pani Water The Curry Guy

WebOct 17, 2017 · Break it up before covering with water. Soak in hot water for two hours. Once soaked. break it apart with your hands so that the soft …

1. Tamarind is quite fiberous and there are usually seeds in the block so it needs to soak to break down the fibre and release the edible pulp. Break up the tamarind into a large bowl and cover with hot water. About 200 ml should do.
2. Let it sit for two hours. After two hours, the tamarind will be really soft. Using your hand, squeeze the tamarind until it melts into the water and breaks away from the seeks and fibres.
3. Pass this brown tamarind water through a fine sieve into another bowl, pressing down as you do to get all of the delicious, sweet and sour pulp out.
4. Now add 800ml fresh water to the tamarind water. Stir in the rest of the ingredients. This will keep in the fridge for at least a week in an air tight container. It can also be frozen for later use.

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