Ingredients

• For the Pani:
• 1 medium sized bunch fresh mint leaves
• 1 medium sized bunch fresh coriander leaves
• 2 piece ginger (cut into pieces)
• 8 green chillies (or as per taste)
• 8 to 10 lemons
• 3 tsp - cumin seeds
• 2 tsp - powdered rock salt
• 6 glasses water
• salt to taste
• Others:
• 200 g - salted boondi
• 50 pani purees (readymade)
• 5 to 6 medium sized boiled potatoes (cut into small pieces)
• 1 medium sized bowl sweet date chutney
• 2 tsp - red chilli powder
• salt to taste

How to Make Paani Puri

• For the pani:
• Grind together coriander leaves, mint leaves, green chillies, ginger and cumin seeds with little water to a fine paste.
• Strain this mixture along with water into a large vessel.
• Add salt, rock salt, red chilli powder and lemon juice.
• Mix well. Refrigerate the pani.
• To serve:
• Soak the boondi in 1 cup water for 10 mins.
• Squeeze out the water completely from the boondi.
• Gently mix the boiled potatoes, boondi, salt and red chilli powder together.
• Place about 6 purees in a plate.
• Make a hole in the centre of each puree.
• Put a tbsp of the potato boondi mixture in each puri.
• Top it with ½ a tbsp of sweet date chutney and dip into pani.
• Serve immediately.