Cranberry Pani Puri/Vampire Blood pani puri
This sweet, spicy, tart, refreshing and mouth-puckering flavorful version of traditional pani puri made with cranberry juice is the one to enjoy this season as well as any time!
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Ingredients
For Cranberry Pani
- 3 cups Cranberry juice
- ½ cup Cilantro
- ½ cup Mint
- ½ tsp Black salt
- ½ tsp Cumin powder
- ¾ tsp Chat masala
- 1½ tsp Pani puri masala
- 1-2 Thai chili
For potato mixture
- 1 cup Potato cooked, cubed or mashed slightly
- ½ tsp Salt
- ½ tsp Black salt
- ½ tsp Black salt
- ½ tsp Cumin powder
- 1 tbsp Cilantro chopped
For assembling
- 25-30 Puris
- ½ cup Moong dhal sprouts
- 1 cup Garbanzo beans cooked
- ½ cup Onions finely chopped
- ¼ cup Cilantro chopped
- ½ cup Sev
- ⅓ cup Pomegranate arils
Instructions
- Blend cilantro, mint, black salt, cumin powder, chaat masala, pain puri masala to a coarse texture. Add 2-3 tablespoons of cranberry juice and blend to a nearly smooth puree.
- Add this to the cranberry juice to make cranberry pani or water.
- To the boiled potatoes, add cumin powder, chaat masala, black salt, salt, and cilantro. Mash together to a coarse texture.
- To Assemble: Poke a hole in the puri. Add half a teaspoon of potato mixture, a couple of garbanzos, some sprouts, onions, and top with sev, pomegranate and cilantro. Repeat with the rest of the puris.
- Pour about 3 tablespoons of cranberry pani.
- Serve immediately.
