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Tiranga Pani Puri Recipe

Tiranga Pani Puri
How to make Tiranga Pani Puri

Tiranga Pani Puri is a special recipe from Chef Sohail Karimi at Radisson Blu Resort and Spa Karjat.

  • Total Cook Time 25 mins
  • Prep Time 20 mins
  • Cook Time 05 mins
  • Recipe Servings6
  • Easy

Ingredients of Tiranga Pani Puri

  • For orange pani:
  • 1 cup Orange juice
  • 1 cup Apple juice
  • 1/4 tsp Black salt
  • 1/4 tsp Roasted cumin powder
  • 2 tbsp Chopped mint leaves
  • 1/2 tsp Chaat masala
  • 1/2 tsp Pani puri masala
  • to taste Salt
  • 1/2 cup Finely chopped apple
  • 1/2 cup Pomegranate
  • 1 tsp Chaat masala
  • 20 Pooris
  • For buttermilk pani:
  • 1 cup Finely chopped pudina
  • 1 tbsp Finely chopped corainder
  • 1 tbsp Chaat masala
  • 1/4 tsp Jeera powder
  • 1/4 tsp Salt
  • Ice cubes (as required)
  • A pinch of Red chilli powder (as required)
  • 1/2 tsp Lemon juice
  • Water (as rquired)
  • 1/4 tsp Black pepper powder
  • 2 Green chillies
  • For mint-coriander pani:
  • 1/2 cup Mint leaves
  • 1 cup Coriander leaves
  • 5 Green chillies
  • to taste Black salt
  • 1 tsp Dry mango powder
  • 2 tsp Roasted cumin powder
  • 2 tsp Fennel seed powder
  • 1 tsp Chaat masala
  • A pinch of Pinch powder
  • 1 tbsp Jaggery
  • 2 tbsp Tamarind paste
  • 4 tsp Lemon juice
  • 3 1/2 cup Water
  • 3 tbsp Fried boondi
  • For potato stuffing:
  • 3 Boiled and mashed potatoes
  • 1/4 cup Black chana
  • 1 Chopped onion (medium)
  • 1 Chopped green chilli
  • 1/4 cup Chopped coriander leaves
  • 1 tsp Roasted jeera powder
  • 1/2 tsp Black salt
  • 1/2 tsp Red chilli powder
  • to taste Salt
  • 1 tbsp Lemon juice

How to Make Tiranga Pani Puri

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Method for making potato stuffing: In a mixing bowl, add boiled and mashed potatoes, boiled chana, chopped onion, chopped green chili, coriander leaves, roasted cumin powder, black salt, red chili powder, salt to taste, and lemon juice. Mix well. Potato stuffing is ready. Serve with puri.
Method for orange pani: Combine the apple, pomegranate, chaat masala, and salt in a deep bowl and mix well. Keep aside.
Crack hole in centre of each puri, put the apple, pomegranate mixture in each puri. Serve little of the pani in each shot glass and a stuffed puri on it. Serve immediately.
Method for butter milk pani: In a bowl, take curd and make it smoother, now in a grinder take pudina, coriander, green chillies, salt, water and green chutney.
Add green chutney, chat masala, jeera powder, black pepper powder, salt, ice cubes, and mix well. (consistency should be of regular butter milk).
In a plate take lemon juice and take a glass and grease lemon juice on it. (It should be holded from where we drink).
In another plate, take red chilly powder, jeera powder, black pepper powder and grease these to glass. Serve this chilled pani puri butter milk especially in summer season.
Method for mint-coriander pani: In a mixture jar, add mint leaves, coriander leaves, green chili, salt, black salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chaat masala, jaggery, tamarind paste, lemon juice, and some water.
Grind into paste. Take out paste into mixing bowl, add 3 cup water and 2 lemon juice and mix well. Refrigerate water for 2 hours. Serve mint coriander water with fried boondis.
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