Lucknow-Style Pani Puri (Pani Ke Batashe) Recipe
Lucknow ki Pani ke Batashe combines crunchy atta puris, creamy safed matar, and zesty mint-coriander pani - ek dum zabardast!
Ingredients
For pani puri pani:
- 2 cup mint leaves
- 1 cup coriander leaves
- ⅓ cup tamarind pulp
- 1 tbsp lemon juice
- 1- inch ginger
- 2-3 green chillies
- 2 tbsp jaggery powder
- 1-2 tbsp pani puri masala
- Black salt to taste
- ⅛ tsp hing
- 4-5 ice cubes
- 1 Litre water chilled
- 6-7 ice cubes
Other ingredients:
- 10-20 atta Pani puri/golgappe/batashe
- 1.5 cup cooked white peas/matar
Instructions
- In a grinder jar, add mint leaves, coriander leaves, tamarind pulp, lemon juice, ginger, green chillies, jaggery powder, pani puri masala, black salt, hing and ice cubes. Grind to a smooth paste.
- Transfer the paste to a bowl. Pour water and ice cubes. Mix well.
- Poke a hole in the puri with your thumb, fill it with cooked matar and then dip it into the mint-coriander water. Serve it immediately.