Hing Pani Puri Recipe-Asafoetida Pani Puri

Hing Pani Puri Recipe has a slight twist in the pani flavour. The pani is made with fresh coriander and mint leaves mixed with a delicious flavours of asafoetida. The asafoetida here gives a lovely flavour to the pani. This pani tastes best served chilled along with puris and an aloo stuffing.  Pani Puris, Coriander (Dhania) Leaves, Mint Leaves (Pudina), Green Chillies, Tamarind Water, Jaggery, Black Salt (Kala Namak), Cumin powder (Jeera), Red Chilli powder, SSP Asafoetida (Hing), Potatoes (Aloo), Green Moong Sprouts, Chaat Masala Powder, Cumin powder (Jeera), Red Chilli powder, Salt   40 Pani Puris For the Spicy Hing Pani 1/4 cup Coriander (Dhania) Leaves 1/4 cup Mint Leaves (Pudina) 2 Green Chillies 1 cup Tamarind Water 1 tablespoon Jaggery 1 teaspoon Black Salt (Kala Namak) 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Red Chilli powder 1 teaspoon SSP Asafoetida (Hing) For the potato-green sprouts filling  3 Potatoes (Aloo) , boiled and mashed 1/2 cup Green Moong Sprouts 1 teaspoon Chaat Masala Powder 1/2 teaspoon Cumin powder (Jeera) 1/2 teaspoon Red Chilli powder Salt , to taste     15   2     To begin making the 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,black salt, cumin powder, chat masala, red chilli powder, hing and  grind to a fine paste along with some water. Check the salt and spices and adjust to suit your taste.