Paani Puri Chutney Recipe

For the Paani:
Dry ginger chutney 1 cup
Firmly packed mint leaves 2 cups
Coriander leaves few
Green chillies chopped 6-7
Roasted and powdered cumin seeds 2 tbsp
Salt 1 tbsp
Chilli powder 1 tsp
Water 8 cups

For the Dry Ginger Chutney:
Tamarind 100 gm
Jaggery 3/4 cup
Salt 2 tsp
Black salt 1 tsp
Garam masala powder 1/2 tsp
Dry ginger powder 1 tsp
Black pepper powder 1/4 tsp
Chilli powder 1/4 tsp
Chaat masala 1 tsp

Paani Puri:
Puffed papri 24
Boiled and diced potatoes 1 cup
Boiled chick peas 1 cup
Paani Puri ka paani

For thePaani: Mix all the ingredients together, chill, and serve.

For the Dry Ginger Chutney: Soak tamarind in warm water for half an hour at least. Strain the tamarind through a strainer, adding water, to facilitate this. Add enough water to the pulp, to make it into a pouring consistency. Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.

For eating the Paani Puri: Break a hole in the center of the puri, and fill with a little potato and chickpea and sonth chutney if so desired, then fill with the paani and eat the whole puri immediately.

Paani Puri Chutney Recipe in Urdu and English

At Masala TV you can check complete Paani Puri Chutney Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show . Check out the other best recipes of chefs Zarnak Sidhwa.

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