Ingredients:

• For the Pani:
• 1 medium sized bunch fresh Mint leaves
• 1 medium sized bunch fresh Coriander leaves
• 2 piece Ginger (cut into pieces)
• 8 Green chillies (or as per taste)
• 8 to 10 Lemons
• 3 tsp – Cumin seeds
• 2 tsp – powdered Rock Salt
• 6 glasses water
• salt to taste
• Others:
• 200 g – salted boondi
• 50 pani purees (readymade)
• 5 to 6 medium sized boiled Potatoes (cut into small pieces)
• 1 medium sized bowl sweet date chutney
• 2 tsp – Red Chilli powder
• salt to taste

Method:

1. For the pani:
2. Grind together coriander leaves, mint leaves, green chillies, ginger and cumin seeds with little water to a fine paste.
3. Strain this mixture along with water into a large vessel.
4. Add salt, rock salt, red chilli powder and lemon juice.
5. Mix well. Refrigerate the pani.
6. To serve:
7. Soak the boondi in 1 cup water for 10 mins.
8. Squeeze out the water completely from the boondi.
9. Gently mix the boiled potatoes, boondi, salt and red chilli powder together.
10. Place about 6 purees in a plate.
11. Make a hole in the centre of each puree.
12. Put a tbsp of the potato boondi mixture in each puri.
13. Top it with ½ a tbsp of sweet date chutney and dip into pani.
14. Serve immediately.

Recipe courtesy of Anita Raheja