Now heat oil in a kadai/wok on medium heat. Add cumin seeds and hing and let the cumin seeds splutter. imlee) के एक किग्रा गूदे को दो-गुने पानी में भिगो लें। दूसरे दिन सुबह आग पर दो तीन बार उबालने के बाद मसलकर छान लें। इसमें दो किलो खांड मिलाकर चाशनी बना लें। इस गर्म चाशनी को छानकर ठंडा होने दें। इसे बोतल में भर लें। इसे तीन-तीन घण्टे के अंतर से 10 से 20 मिली तक की मात्रा में सेवन करें। इससे उल्टी, अधिक प्यास लगने की परेशानी, हैजा, खाना न पचना, शराब का नशा का न उतरना (हैंगओवर) दूर होता है। Dip stuffed puri in pani or pour the pani in puri. Put the entire thing into your mouth and enjoy Pani Puri. Every bite should have crispy boondi, crunchy onions along with the tang of khatti meeti tamarind chutney and spiciness of theekha Pani.

This chutney has a distinct flavor from all the spices, jaggery and tamarind and that’s what makes it so irresistible. Kneading the dough – Kneading the dough is the most important step. It helps in making puri crispy. I had an issue with my phone and have lost the process pics for this post but will update when I next make this. The flavoured water for Pani Puri Please give a like to this recipe in case you liked it, also please share with your friends and family. I love to read all your comments and questions. In case you have any questions, ask me in the comments section on YouTube. Bored of having the usual dal for your everyday meal try our palak masoor dal recipe, the unbeatable combination of masoor dal with spinach nourishes your body with proteins, iron and folic acid. Tamarind pulp lends a nice tangy flavour to the dal. It’s a healthy dal to be enjoyed by people of all ages.

Serving Suggestions

The Golgappa puri can be made of atta (whole wheat flour) or sooji/rava (cream of wheat or semolina). You can use either. The atta golgappe are bigger in size than the ones made with sooji. If you have tortilla maker/press, use that to make the puri. It makes life easy and saves lot of time. Ragda– If you are a hot pani puri lover, then try with ragda. For that, you will need to soak dried peas overnight, pressure cooks them the next day, spice them with chili powder, salt, and turmeric powder. tamarind water recipe | imli ka pani | Indian homemade tamarind water | how to make tamarind water for sambar is a basic ingredient used in Indian cooking. Learn how to make tamarind water for sambar.

tamarid) के बीज के भस्म को दही के साथ चटाने से खूनी बवासीर में लाभ होता है। [Go to: Benefits of Tamarind] Ah! The famous chutneys of south served with a variety of dosas are truly irresistible. Some of these make use of tamarind too. The famous Mysore Chutneyhas a combination of dals, tamarind and spices. Tamarind pulp lends the necessary sourness and to balance it jaggery is used in small quantities. tamarind in hindi) में लिखा गया है। इसलिए आप इमली का उपयोग कर पूरा फायदा ले सकते हैं, लेकिन किसी रोग का इलाज करने के लिए इमली का उपयोग की जानकारी किसी आयुर्वेदिक चिकित्सक से जरूर लें।

Ingredients

Cilantro: Same as mint leaves, you want to use fresh leaves and not wilted. Use stems and leaves both. Pani Puri Recipe - This is a popular Indian street food where crispy puris are hollowed out and filled with a vegetarian filling of potatoes and flavoured chutneys/water that are sweet, sour and spicy. Tamarind paste: It is used to make khatta meetha pani. The store-bought paste container is easily available in Indian grocery stores. Alternatively, you can soak the tamarind in hot water for 20-30 minutes, get the pulp and use that. Kara boondi is a spiced form of boondi made with boondi, peanuts, cashews, curry leaves, and a few other spices. boondi is a fried delicacy that is popular in south India around Diwali. Making boondi is simple yet time consuming. The golgappa pani or spicy water is made of mint leaves in some places and in some places its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the usual sweet tamarind chutney.