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Basic Pani Puri

Jaipur Mummy Style:

Imli pulp
Kala namak
Bhuna jeera powder
Phudina grind (no dhania)
Lal mirch

Serve pooris with boiled, peeled and mashed potatoes, seasoned with salt and red chilli powder, soaked boondi and meethi chutney.

Bombay Mummy Style:
Phudina
A bit of dhania
Green chillies
Raw mangoes
Kala namak
Bhuna jeera powder

Serve pooris with boiled mashed potatoes, seasoned with chaat masala, boiled and salted sprouted mung, meethi chutney.

I combined the two recipes. I took a big handful of fresh phudina, a bit of green chillies (L. said he would have preferred red chillies), kala namak bhuna jeera powder, green mangoes, and ground it to a fine paste. Then added about 1/2 cup of tamarind pulp (laxmi brand). Added lots of water, and adjust the pulp and salt according to taste.

Same idea, but slight variation: 2 bunches of phudina, 1 whole peeled raw mango cut into dice, 1/2 green chilli, 1 tbsp fresh roasted and ground cumin, 1 tbsp black salt, 1/2 tsp red chilli powder, 1tsp regular salt, about 5-6 Tbsp Swad branded tamarind pulp. Grind the phudina, mango and green chillies and then mix the spices. This made enough concentrate for two times. Add water and adjust tamarind and concentrate and spices as needed.  L. really loved it.


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