A festive recipe celebrating my blog's 3rd birthday with everyone's favorite Pani Puri. The dish features a blend of fresh herbs and spices, creating a refreshing and flavorful experience.
1: In a grinder jar, add cilantro, mint leaves, ginger, green chili, tamarind pulp, jaggery, Pani puri masala, cumin powder, black salt, ice cubes, and 1 cup of water.
2: Grind it into a smooth puree.
3: Transfer the puree into a bowl. Add remaining water and stir.
4: Add boondi into the water.
5: For the puris, air fry them at 380 degrees F for 2-3 minutes until puffed up nicely.
6: For stuffing, boil black chana, chickpeas, and potatoes. Mash the potatoes and combine with moong sprouts and tamarind chutney.
