Tangy Chatpati Masaledar Pani Puri. Chatpati puri is a Indian snack. Chatpati Puri is also known as masala puri. These have got good shelf life so can be good travelling food too.

Crisp little puris, stuffed with potato or boondi or sprouted moong and dipped in a tangy solution of raw mango pulp and mint chutney. Recreate the magic of chatpati Pani Puri, an immensely popular street food snack across India with this recipe. Garnish lip smacking and tangy aloo masala for the gol gappas with onion and coriander leaves. You can cook Tangy Chatpati Masaledar Pani Puri using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tangy Chatpati Masaledar Pani Puri

You need 100 gm of dhaniya patta.
You need 50 gm of Phudina patta.
You need 7 of green chilies.
It's 3 of lemon juice.
You need 2 tsp of lal mirch powder.
You need 2 tsp of kala namak.
You need 1/2 bowl of imli seedless.
You need 1/2 bowl of khajur seedless.
It's 2 bowl of gud.
It's 1/2 litre of water for mitthi chutney.
You need 1 1/2 litre of water for tikha pani.
Prepare 4 of potatoes.
You need 1 cup of soaked kala chana.
It's 2 glass of water for cooker.
Prepare 4 tsp of lal mirch powder.

Pani puri recipe with step by step photos. Pani puri is a popular street food of India, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts, spicy tangy water or sweet What is pani puri. Pani Literally translates to water and here the Puris are fried puffed crisp dough balls which are hollow. Enjoy Chatpati pani puri by filling the puris with boiled moong and topping it with sweet and green water.

Tangy Chatpati Masaledar Pani Puri instructions

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..
Now pour the paste in a container and add water to it. Mix well..
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..
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..
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..
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..
While serving serve tikha pani, masala, mithi chutney and ready made puris and enjoy tangy chapati masaledar panipuri 😊.

Chatpati pani puri, tiny puffed puris stuffed with potatoes, chana, moong, sweet chutney and spicy pani adds real chatpata. Pani puri woh chij he jiska nam lete hi mu me pani aa jata he. "pani puri" oh. sab logo ki pyari pani puri. bacho, bado sab ko achi lagti. meri ma muje kahti he ki tu bahar lori pe jo pani puri milti he vo mat khana kuki jo jo bhaiya banata he wo banate samay uski achi tarah. How to describe a Pani of the Pani Puri fame? It is a mix that has depths of flavor. So when you put a Pani Puri in your mouth, it's a burst of different levels of unbelieveable flavor.