Pani Puri with Pani Puri Water

Ingredients

• For the Pani Puri
• 24 pani puri shells
• ½ cup cooked garbanzo beans brown
• ½ cup cooked moong beans
• ½ cup boiled potato skinned and cut into 1/4 inch cubes
• 2 tbsp tamarind chutney
• For the Pani Puri Pani
• 1 cup mint packed
• 1 serrano chili
• 2 tbsp tamarind concentrate, or 1/4 cup of dried tamarind from a block
• ½ cup water
• 1 tbsp black salt
• 1/2 tsp black pepper
• 1 tsp salt
• 7 cups water

Instructions

2. Put 1/2 cup water with mint leaves, chili and tamarind concentrate into a blender, and blend thoroughly.

   If using dried tamarind, soak it in warm water for 20 minutes and mash with your fingers to squeeze out as much pulp as possible. Strain and use this as your tamarind concentrate.

3. Add the rest of the ingredients and blend to combine.
5. Break the shells by crushing the tops with your finger or tapping it with a knife or spoon. Be careful not to crack the side or bottom of the shell as you do this.
6. Add an equal amount of garbanzo beans, moong beans and potato to each one to fill.
7. Top with a few drops of tamarind chutney.
8. Fill the shell completely with pani puri pani and consume immediately. You can prepare each shell ahead of time, but don’t add the pani until the last second before eating.

Nutrition

• Serving Size: 3
• Calories: 73
• Carbohydrates: 15
• Protein: 4
• Fat: 0.4
• Saturated Fat: 0.1
• Polyunsaturated Fat: 0.1
• Monounsaturated Fat: 0.1
• Sodium: 1207
• Potassium: 229
• Fiber: 3
• Sugar: 4
• Vitamin A: 26
• Vitamin C: 1
• Calcium: 34
• Iron: 1