Pomegranate Pani Puri
This pomegranate pani puri is a vibrant fall twist to the classic Indian street food, Pani puri.
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Ingredients
Pomegranate Pani
- 2 cups Pomegranate arils
- 2 cups Water total juice 2/3/4 cup
- 2 tbsp Lemon juice
- ⅛ tsp Salt
- 2 tsp Pani Puri masala
- ½ tsp Coriander powder
- 1-2 Thai chili
- ½ tsp Cumin Powder
- ⅓ tsp Black salt
- ¾ cup Mint packed
- ½ cup cilantro packed
- ½ cup Water
Potato
- 250 g Potato
- ¼ tsp salt
- ⅙ tsp Black salt
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ⅛ tsp cayenne
To Assemble
- 7.5 oz Pani puri
- ½ cup Pomegranate arils
- ⅔ cup Garbanzo beans cooked
- ½ cup Onion finely chopped
- ½ cup Boondi/sev
- 2 tbsp cilantro
- ¼ cup Sprouts
Instructions
- Blend the pomegranate with two cups water and set aside the juice after straining.
- Blend cilantro, mint, black salt, cumin powder, lemon juice, chaat masala, pain puri masala to a coarse texture. Add half cup water and blend to a nearly smooth puree. Add this to the pomegranate juice. This is the pani to fill the puri.
- To make the potato filling: Add the spices listed under pottao filling to the cubed mashed potatoes. combine thoroughyl. Set aside.
- 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 pomegranate pani to fill the puri.
- Serve immediately
