Puris- store bought (50 pieces)
Potatoes– 3 large
Dry green peas– 1 1/2cup
Onions– 1 finely chopped
Sev (0 size)- 1/2 cup
Cilantro- 1/4 cup chopped
For making pani:
Cilantro- 25 gms
Mint leaves– 25 gms
Green chilli- 1
Ginger- 1 inch
black salt– 1 tbsp
Amchur powder (dry mango powder)-1tsp
lime juice– 1 tbsp
Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.
Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)
Jaggery– 3/4 cup
Roasted cumin seeds and fennel seeds- 1tsp each (powdered)
Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.
Soak the dry green peas in water for 8 hours. Cook potatoes and soaked green peas in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.
Keep all the ingredients handy. Mash the potatoes well.
Make a hole in the center of the puri making sure not to break the sides or the bottom. Add 1 or 2 tsp of cooked green peas, 1 tsp of mashed potato.
Then fill it paani and add a tsp of sweet chutney leaving just a little space for garnishing. More the paani, better the taste of paani puri
Add 1/2 tsp of chopped onions.
Garnish with sev and cilantro. Best way to have this is to make it individually and have it immediately. (I made these together just for the pictures!)