BLACK GRAPE PANI PURI
Hot and sour fresh lemon pickle
Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
Ingredients
• Crisp puris (meant for pani puri) as required
• Fresh black grape juice 1 litre
• Tamarind pulp 2 tablespoons
• Salt to taste
• Black salt (kala namak) 1/2 teaspoon
• Roasted cumin powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Lemon juice 1 tablespoon
• For paste
• Fresh mint leaves 1/2 medium bunch
• Fresh coriander leaves 1/4 medium bunch
• FILLING
•Sprouted Green gram as required
• Potatoes,boiled and mashed as required
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Method
Grind mint leaves, coriander leaves and green chillies into a fine paste. Mix together fresh black grape juice, the ground paste, tamarind pulp, salt, black salt, roasted cumin powder, red chilli powder and lemon juice. Chill in the refrigerator till required. If you want to you may fill each puri with a little sprouted green gram or mashed potatoes, then fill it up with the grape juice mixture and relish this unusual pani puri. |
