Cooking! make me happy, Its always pleasure to serve, www.zubcooking.com is just to help and make cooking delightful, it’s all about explaining the recipe in the simplest method so a cook should enjoy the kitchen
Pani puri a famous street food of Mumbai well now in India & across the globe a known Indian cuisine, it’s simply wooh! Those love to eat spicy add spicy chutney and those love medium they go with a mixture, well in this video Zub cooking explained how to make Pani puri chutney both spicy and sugary with important tips
Ingredients and Direction
Sugary chutney
Dates 250 gram
Soak in hot water 15-20mins
Grind it now
Tamarind 30 gram
Soak this well
& extract pulp aside
Take a pan
Slow the flame
Add ground dates
& Add Tamarind pulp
Add Jaggery 250 gram
Add Red chili powder 1 Tsp
Add salt to taste ¼ Tsp
Mix well
Slow the flame
Cook for 15mins
Add water 1 glass
Mix well let it cook in slow flame
I cooked it for 15mins to 20mins now serve it as it is or strain it (optional)
Can store it for 15 days
Spicy chutney
Add coriander leaves ½ cup
Add Mint leaves ½ cup
Add Green chili 4-5
Add Ginger 1 inch
Add Cumin 1 Tsp & cloves 2-3
Add some water grind them all
Ground, later strain it
Add water & strain properly
Strain tamarind pulp – 25 gram shown before as well
Add sweet water to balance 1.5 Tbsp
Add black salt 1Tsp
Add salt to taste
Add pani puri masala 1 Tsp
If you don’t have it you can add roasted cumin powder ½ tsp
Roasted fennel seed powder ½ tsp and Dry mango powder 1 tsp
Add 1.5 glass water
Both Spicy and Sugary chutney for Pani puri ready to serve