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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
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.
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.
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