Spicy Pani Puri Recipe

For the hing pani:

2 tbsps tamarind (imli)

1 tbsp. coriander (dhania) powder

1/4 tsp. asafoetida (hing)

1/4 tsp. chili powder

1/4 tsp. black salt (sanchal)

For the kewra pani:

1/4 cup sugar

Juice of 1/2 lemon

2 to 3 drops kewra essence

For the lemon phudina pani:

4 tbsps lemon juice

1 cup mint leaves

2 to 3 green chilies

1/2 tsp. black salt (sanchal)

1/2 tsp. chaat masala

1/2 tsp. 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

Other ingredients:

1 recipe puris

1 cup boondi, soaked & drained

DIRECTIONS:

2 cups of water in a large bowl. Allow it to rest for 3 to 4 hours. Strain through a muslin cloth and add

1 cup of water. Mix well. Chill before serving.

For the jeera pani, substitute the asafoetida in the recipe for hing pani with 1 tbsp. cumin seeds (jeera), roasted and tied in a muslin cloth same as in the above step. Chill before serving. Remove the cumin tied in muslin cloth just before serving.

1 1/2 cups of water. Chill for at least

3 to 4 hours before serving.

2 1/2 cups of water and cook till the sugar has dissolved completely. Allow it to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well. Chill for 2 to 3 hours before serving.

To serve, make a hole in the centre of each puri. Fill each puri with a little boondi. 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 lemon phudina pani and the fifth dipped in the kewra pani.

Repeat for the remaining puris. Serve immediately.