Friday, 22 January 2010

Paani puri ka paani

Cumin seeds: 1-2 table spoon
Mint leaves:2 cups
Coriander leaves:1cup
Lime: 1
Green chili: 4-5 (depending on how hot you want)
Black salt powder: 2-3 tea spoon
Salt to taste

For garnish:

Dry roast cumin seeds for 4-5 minutes on medium heat.

Crush it into mixture to make fine powder. Keep aside.

Clean and wash mint and coriander. Remove stem of green chili and wash.
Add mint, coriander, lime juice 1-2 table spoon, salt to taste and green chili in a mixture. Add 1/2 cup of water. Crush it.
Take a large bowl and place a sieve on it. Filter the mixture using sieve and press out all the water out.
Add the fibrous mixture again in the mixture and some lime juice and 1/2 cup water and crush again. Filter again and squeeze out all the flavour.

Add cumin powder in the water. Black salt powder 1 tea spoon at a time. Give a bit taste and add more lime juice, salt, cumin powder or black salt according to the taste.

If you want more hot add green chili paste and mix well.
Prepare 2-3 hours in advance for all the flavour to enhance. Keep the water in the freeze to keep it nice and cool.

Take it out and add boondi while serving.

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