Ingredients Jump to Instructions ↓


  2. For the hing pani:

  3. 2 tbsps tamarind (imli)

  4. 1 tbsp. coriander (dhania) powder

  5. 1/4 tsp. asafoetida (hing)

  6. 1/4 tsp. chili powder

  7. 1/4 tsp. black salt (sanchal)

  8. For the kewra pani:

  9. 1/4 cup sugar

  10. Juice of 1/2 lemon

  11. 2 to 3 drops kewra essence

  12. For the lemon phudina pani:

  13. 4 tbsps lemon juice

  14. 1 cup mint leaves

  15. 2 to 3 green chilies

  16. 1/2 tsp. black salt (sanchal)

  17. 1/2 tsp. chaat masala

  18. 1/2 tsp. roasted cumin seed (jeera) powder

  19. Salt to taste

  20. For the khajur imli pani:

  21. 1/2 recipe khajur imli ki chutney, mixed with

  22. 2 cups of water

  23. Other ingredients:

  24. 1 recipe puris

  25. 1 cup boondi, soaked & drained


  27. 2 cups of water in a large bowl. Allow it to rest for 3 to 4 hours. Strain through a muslin cloth and add

  28. 1 cup of water. Mix well. Chill before serving.

  29. 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.

  30. 1 1/2 cups of water. Chill for at least

  31. 3 to 4 hours before serving.

  32. 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.

  33. 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.

  34. Repeat for the remaining puris. Serve immediately.


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