नए तरीकेसे बनाये पानी पूरीका पानी, शर्त लगी अब और कोई तरीका ट्राय नहीं करोगे

Ingredients

• 2 tsp Coriander Seeds (dry)
• 2 tsp Cumin Seeds (dry)
• 6 pieces Kashmiri Red Chilies (dry, mild red chilies)
• 1 tbsp Jaggery (grated or powdered)
• 2 tbsp Tamarind Pulp (fresh or concentrate)
• 1 cup Fresh Cilantro Leaves (packed, stems removed)
• 2 pcs Green Chilies (medium, seeded if less heat)
• 1 tbsp Lemon Juice (freshly squeezed half lemon)
• 4 cups Water (cold)
• 1 tsp Salt (to taste)
• 3 pcs Potatoes (medium, boiled and mashed)
• 1 cup Boiled Chickpeas (cooked, drained)
• 0.5 pcs Onion (finely chopped)
• 1.5 tsp Chat Masala (store‑bought)

Instructions

1. Roast Whole Spices

   Heat a heavy‑bottom pan on low flame. Add coriander seeds, cumin seeds and Kashmiri red chilies. Roast slowly, stirring constantly, until the spices turn aromatic and the chilies change color slightly (about 5 minutes).

   Time: PT5M

   Temperature: low flame

2. Cool and Coarsely Grind

   Transfer the roasted spices to a plate and let them cool completely (about 2‑3 minutes). Then grind them coarsely using a spice grinder or mortar and pestle – do not make a fine powder.

   Time: PT5M

3. Blend the Base Liquid

   In a blender add the ground spice mix, jaggery, tamarind pulp, fresh cilantro, green chilies, lemon juice and 4 cups cold water. Blend on medium speed until the mixture is smooth but still slightly textured (about 5 minutes).

   Time: PT5M

4. Season the Pani

   Pour the blended liquid into a large mixing bowl, add salt and stir well. Taste and adjust: add a little more jaggery for sweetness or more tamarind for tanginess, and extra salt if needed.

   Time: PT2M

5. Pressure Cook Potatoes

   Place the three medium potatoes in a pressure cooker with enough water to cover them. Cook on high pressure for 8 minutes, then quick‑release. Peel while warm and mash until smooth.

   Time: PT12M

   Temperature: high pressure

6. Prepare the Filling

   In a bowl combine the mashed potatoes, boiled chickpeas, half a finely chopped onion, chat masala and a pinch of salt. Mix until evenly incorporated.

   Time: PT5M

7. Final Chill and Serve

   Refrigerate the pani for at least 30 minutes (or up to 2 days). Serve chilled with ready‑made puris, the potato‑chickpea filling, chopped onions, sev and fresh cilantro as garnish.

   Time: PT5M

   Temperature: cold

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

30g

Fat

2g

Fiber

4g