how to make pani puir and chutney for them? (indian food question)?

2 responses so far ↓

• 1 Happi Veggi // Jul 3, 2008

  give more detail
  ur question makes no sense

• 2 Georgia Peach // Jul 3, 2008

  PANI PURI DELIGHT
  For the hing pani
  2 tablespoons tamarind (imli)
  1 tablespoon coriander (dhania) powder
  1/4 teaspoon asafoetida (hing)
  1/4 teaspoon chilli powder
  1/4 teaspoon black salt (sanchal)
  1/2 teaspoon chaat masala
  salt to taste

  For the kewra pani
  1/4 cup sugar
  1/2 teaspoon black salt (sanchal)
  1/2 teaspoon chaat masala
  juice of 1/2 lemon
  2 to 3 drops kewra essence

  For the Limca phudina pani
  1 bottle Limca (lemon) drink
  1 cup mint leaves
  2 to 3 green chillies
  1/2 teaspoon black salt (sanchal)
  1/2 teaspoon chaat masala
  1/2 teaspoon roasted cumin seed (jeera) powder
  salt to taste

  For the khajur imli pani
  1/2 recipe khajur imli ki chutney, mixed with 2 cups of water
  Ingredients
  1 recipe puris
  1 cup boondi, soaked and drained
  For the hing pani
  1. Combine all the ingredients with 2 cups of water in a large bowl.
  2. Allow it to rest for 3 to 4 hours.
  3. Strain through a muslin cloth and add 1 cup of water. Mix well.
  4. Chill before serving.
  For the jeera pani
  1. Substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in a muslin cloth in the above recipe. Chill before serving.
  2. Remove the cumin tied in muslin cloth just before serving.
  For the Limca phudina pani
  1. Grind the mint leaves and chillies to a paste in a blender.
  2. Combine with the remaining ingredients and 1½ cups of water.
  3. Chill for at least 3 to 4 hours before serving.
  For the kewra pani
  1. Combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely.
  2. Allow to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well.
  3. Chill for 2 to 3 hours before serving.

  How to proceed:
  1. Make a hole in the centre of each puri.
  2. Fill each puri with a little boondi.
  3. Serve one filled puri dipped in the hing pani, the second puri dipped in the jeera pani, the third puri dipped in the khajur imli pani, the fourth puri dipped in the Limca phudina pani and the fifth dipped in the kewra pani.
  4. Repeat for the remaining puris.
  5. Serve immediately.

  Tips:
  The puris are eaten in the above mentioned order.
  The Limca phudina pani can even be served as a delicious jaljeera.

  ***ENJOY