Preparation For Pani Puri Ka Teekha Pani
In a blender add roughly chopped cilantro, mint, ginger, green chilies, dry roasted cumin powder, jaggery, chaat masala, black salt, asafetida, tamarind, ice cubes and little bit of water
Grind all the ingredients to a smooth watery paste. Ice cubes help to retain the green color of pani
Transfer the pani from the blender in to a large bowl
Add one cup of cold or normal water. This helps to adjust the consistency of the pani
Cool down the pani in the fridge for 30 minutes to an hour
Give the pani a nice stir, check pani for the seasoning, add any seasoning if required
Add boondi to the pani just before servicing
Preparation For Pani Puri Ka Meetha Pani/ Meethi Chutney
Deseed the dates and tamarind; wash both in clean water
In a saucepan pour water, add all ingredients such as dates, tamarind, black salt, jaggery, chili powder, and jeera powder
Mix all the ingredients well and simmer it for 15 to 20 minutes
Once the mixture cools down, blend it in the mixer and strain the mixture through a sieve
While sieving one can use a spoon to extract as much chutney as possible. Discard the remaining part from sieve
Mix chutney once and now it is ready to use
Preparation For Puri
In a big flat plate, add coarse sooji, all purpose flour and salt as per taste
Add warm water into it and knead it very well into a stiff dough; if needed add more warm water
Cover the dough with wet muslin cloth and rest it aside for at least 25 to 30 minutes
Using a rolling pin, roll out the dough. It shouldn't be thick nor very thin, cut it in round shape with the help of a round cutter
Let it rest again for 3-5 mins; cover it with muslin cloth. Meanwhile heat the oil in a deep frying pan
Once oil is heated, deep fry the puris till they turn golden brown
Preparation For Aloo Chana Stuffing
Rinse and soak kala chana overnight or for at least 8 hours in enough water
Drain the water and wash the chana once
In a pressure cooker add chana, water and salt
Pressure cook the chana on medium flame for at least 4 whistles until the chana is completely cooked
Once the chana is cooked, turn off the stove, open the pressure cooker carefully, remove excess water to drain the boiled chana. One can even boil the chana and potato together in the same cooker
Once boiled potato cools down, peel the potato skin and mash it
In a large mixing bowl add boiled potato and boiled chana
Add green chilies, chopped cilantro, roasted jeera powder, red chili powder, chaat masala, black salt. Mix everything well
Aloo chana stuffing is now ready
Preparation For Aloo Sprouts Stuffing
Parboiled (partially cooked) sprouts of your choice, add a little bit of salt while steaming / boiling sprouts. Don’t overcook it
In a mixing bowl add boiled, peeled and mashed potatoes
Once sprouts are parboiled transfer them into the same mixing bowl
Add coriander cumin powder, chili powder and black salt. Mix it well
Add boondi, mix everything well
Aloo sprouts stuffing is now ready
Preparation For Ragada Stuffing
Rinse and soak white peas overnight or for at least 8 hours in enough water
Once soaked, drain the excess water and rinse white peas once again in freshwater
In a pressure cooker add white peas, turmeric, salt, asafetida and water. Mix everything well
Pressure cook white peas on medium low flame for at least 6 to 7 whistles or 10 to 11 minutes until they become soft and mushy
White peas usually take a longer time to cook, if white peas have not cooked yet then do additional 2-3 whistles
Once white peas are cooked completely, turn off the stove, open the cooker lid when it's safe and pressure has been released
Ensure cooked white peas are soft and check the consistency if required. Add water and any seasoning if needed. Ragada shouldn’t be too thick or too watery.
Add chilli powder to hot ragada and mix it well. Now ragada is ready to use as filling for pani puri.
