Friday, 27 January 2017



  • Crisp puffed puris - 4
  • Tamarind chutney - 1tsp
  • Bean grows bubbled 1/2 glass
  • Black salt (kala namak) to taste
  • Chaat masala 1 teaspoon

  • Fresh coriander leaves 1/4 medium bundle
  • Fresh mint leaves 1/4 medium bundle
  • Green chilies 1-2
  • Dried mint powder 1/2 tsp
  • Black salt (kala namak) to taste
  • Salt to taste
  • Roasted cumin powder 1/2 tsp
  • Lemon juice 3 tsp


Step 1
To make the moong grow filling consolidate every one of the fixings in a bowl, hurl to blend well and put aside.

Step 2
To make paani pound coriander leaves, mint leaves and green chilies to a glue utilizing water as required.

Step 3
Exchange coriander and mint glue into a bowl, include dry mango powder, dark salt, salt, cumin powder and lemon squeeze and mix to blend well. Add some water to the above blend.

Step 4
Blend well and put to chill in the icebox.

Step 5
Take a puri, break a tad bit of the outside layer, top it off with a little moong filling took after by a half teaspoon tamarind chutney.

Step 6
Plunge the puri in the arranged paani and serve instantly. Thus set up the rest of the puris and serve.