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Tangy Chatpati Masaledar Pani Puri
Tangy Chatpati Masaledar Pani Puri

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You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to tangy chatpati masaledar pani puri recipe. You can have tangy chatpati masaledar pani puri using 15 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Tangy Chatpati Masaledar Pani Puri:
  1. Prepare 100 gm dhaniya patta
  2. Take 50 gm Phudina patta
  3. You need 7 green chilies
  4. Prepare 3 lemon juice
  5. You need 2 tsp lal mirch powder
  6. Use 2 tsp kala namak
  7. Provide 1/2 bowl imli seedless
  8. You need 1/2 bowl khajur seedless
  9. You need 2 bowl gud
  10. Prepare 1/2 litre water for mitthi chutney
  11. Get 1 1/2 litre water for tikha pani
  12. You need 4 potatoes
  13. Take 1 cup soaked kala chana
  14. You need 2 glass water for cooker
  15. Get 4 tsp lal mirch powder
Steps to make Tangy Chatpati Masaledar Pani Puri:
  1. Take dhaniya patta, Phudina patta, wash nicely and put in mixy jar. Cut chillies and add in the jar. Squeeze lemon juice in jar and grind everything to make a fine paste.
  2. Now pour the paste in a container and add water to it. Mix well.
  3. Add lal mirch powder and kala namak to it. Mix well and keep in fridge to let it be chilled ya cool. Pani puri pani is ready.
  4. For mithi chutney, in a cooking pan add water and slightly make it warm. Add imli and khajur to it. Let it soak for 10 minutes. Then switch on the flame and cook for 15/20 minutes till both ingredients almost becomes soft and start dissolving. Add gud and cook for 5 more minutes. Switch off the flame. Let it cool.
  5. Once this is cooled strain it and the remaining pulp to b blended in mixy jar. Nice paste will be formed. Again strain that pulp by adding little water to it. Mithi chutney is ready. Keep in fridge to cool it down. Remaining chutney stay is fridge for more then a month so can be used whenever required.
  6. In a coocker, add water, salt and let it get warm. Add potatoes half cutted and soaked kala chana. Close the cooker and whistle minimum 4 on medium flame. Once the cooker is cool, open and drain the water. Now peel the potatoes mash it with masher. Mash kala chana too with the potatoes. Add salt, kala namak and red chilli powder to the masala. Mix well. Keep in fridge to cool down. Pani puri masala is ready.
  7. While serving serve tikha pani, masala, mithi chutney and ready made puris and enjoy tangy chapati masaledar panipuri 😊

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