Pani Puri Delight recipe - How to make Pani Puri Delight
For the hing pani- Combine all the ingredients with 2 cups of water in a large bowl.
- Allow it to rest for 3 to 4 hours.
- Strain through a muslin cloth and add 1 cup of water. Mix well.
- Chill before serving.
For the jeera pani- Substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in a muslin cloth in the above recipe. Chill before serving.
- Remove the cumin tied in muslin cloth just before serving.
For the limca phudina pani- Grind the mint leaves and chillies to a paste in a blender.
- Combine with the remaining ingredients and 1½ cups of water.
- Chill for at least 3 to 4 hours before serving.
For the kewra pani- Combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely.
- Allow 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.
How to proceed- 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 limca phudina pani and the fifth dipped in the kewra pani.
- Repeat for the remaining puris.
- Serve immediately.
- The puris are eaten in the above mentioned order.
- The Limca phudina pani can even be served as a delicious jaljeera.
Nutrient values (Abbrv) per serving
| Energy | 380 cal |
| Protein | 4.7 g |
| Carbohydrates | 30.3 g |
| Fiber | 2.4 g |
| Fat | 26.8 g |
| Cholesterol | 0 mg |
| Sodium | 13.6 mg |