Wednesday, 31 August 2016

Pani for Golgappa / Pani for Panipuri / Pani for Puchka






Preparation Time : 30 mins      |      Cooking Time : 20 mins 


Ingredients : 
            
Ingredients
Measurements
Mint leaves (tightly packed)1/2 cup
Coriander leaves (tightly packed)1/2 cup
Green chilli1-2 no.
Ginger1/2 inch
Lemon (medium)1 & 1/2 no.
Sugar3 tbsp
Chaat masala1 tsp
Black salt1/4 tsp
Saltas needed
Water4 cup

Method :
  1. Rinse coriander and mint leaves in water very well to remove any dust.
  2. Put mint leaves, coriander leaves, green chili, ginger and lemon juice into the small jar of a grinder.
  3. Grind until smooth paste. If required, add little water while grinding.
  4. Transfer them to a large bowl. Add sugar, chaat masala, black salt and water. Stir with a spoon and mix it properly. 
  5. Taste for the salt and add as required. 
  6. Pani for panipuri is ready. Put it in a refrigerator for at least 1 hour before use. 

​Notes :
  • Prepare the pani in advance and place it in refrigerator to enhance the flavor. Take it out of refrigerator just before serving.
  • Adjust the amount of lemon juice and sugar while making pani to make it more mouth-watering.
  • Lemon juice is added while grinding to prevent the mint leaves from turning dark.



No comments:

Post a Comment