Chatpata Hing Pani Puri Recipe - Asafoetida Pani Puri
A lip smacking, street food recipe with a twist, this chaat is loved by almost all Indians. Try this Spicy Hing Pani Puri in your kitchen today. A pani made of fresh coriander and mint leaves, with a ghee tadka of hing does all the magic.
In association with SS Pandian (SSP Asafoetida)
Spicy Hing Pani Puri Recipe, is a spicy pani made for pani puri with a twist, where the pani is made with fresh coriander and mint leaves mixed with a delicious tadka of asafoetida. The asafoetida here gives a lovely flavour to the pani. This pani tastes best served chilled along with puris and a aloo stuffing.
Did you know: Asafoetida has lot of medicinal value. According to Ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.
And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.
Serve Spicy Hing Pani Puri Recipe at a chaat party along with Bhel Puri Recipe, Banarasi Tamatar Chaat Recipe.
Try our other Chaat recipes:
15 M
2 M
17 M
4 Servings
Ingredients
- 18 Pani Puris For the Spicy Hing Pani Puri ka pani
- 1/4 cup Coriander (Dhania) Leaves
- 1/4 cup Mint Leaves (Pudina)
- 2 Green Chillies
- 1/2 tablespoon Tamarind Paste
- 1 tablespoon Jaggery
- Black Salt (Kala Namak) , to taste
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Ghee
- 1/2 teaspoon SSP Asafoetida (Hing) For the potato-green sprouts filling
- 2 Potatoes (Aloo) , boiled and mashed
- 1/4 cup Green Moong Sprouts
- Salt , to taste
- 1/2 teaspoon Chaat Masala Powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red chilli powder
How to make Chatpata Hing Pani Puri Recipe - Asafoetida Pani Puri
To begin making the Spicy Hing Pani Puri Recipe we will first make the pani. Thoroughly wash and chop the coriander and mint leaves.
In a mixer-jar combine, the mint leaves, coriander leaves, green chillies, tamarind pulp, jaggery, grind to a fine paste along with some water.
Transfer the pani into a mixing bowl, add the black salt, cumin powder, 1/2 to 1 cup of water and mix well. Check the salt and spices and adjust to suit your taste.
To give the hing ka tadka, in a tadka pan heat ghee on low flame, add the hing and saute for a few seconds.
Turn off the heat and quickly add the tadka to the spicy pani. Chill this Hing Pani in the refrigerator.
For the Pani Puri filling, in a mixing bowl, mash the potatoes, add the green moong sprouts and the dry masala- chaat masala, cumin powder and red chilli powder. Mix well.
Serve Spicy Hing Pani Puri, by slightly crack the puris on the top to make an opening, stuff the potato-sprouts filling, fill it with the spicy hing pani and serve.
You can either use store bought puris, or make Puri for Pani Puri Recipe at home.
Serve Spicy Hing Pani Puri Recipe at a chaat party along with Bhel Puri Recipe, Banarasi Tamatar Chaat Recipe.
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