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Pani puri
Fruit and vegetables
70g/2½oz
fresh coriander
leaves and stalks
40g/1½oz fresh
mint
leaves
1 small green
chilli
2cm/¾in piece fresh root
ginger
, peeled
6 tbsp
lime juice
(about 3–4 limes)
2 tbsp dried
mango
powder (amchur)
2 large
potatoes
1 medium
red onion
3 tbsp chopped
coriander
Tins, packets and jars
400g tin black
chickpeas
(225g drained and rinsed)
5 tbsp shop-bought
tamarind
chutney (not
tamarind
concentrate)
Cooking ingredients
2 tbsp
chaat masala
½ tsp
salt
2 tbsp
caster sugar
2 tsp Kashmiri
chilli powder
2 tsp
chaat masala
Other
1 tbsp black salt (kala namak)
25g/1oz boondi
30 puri shells
Back to recipe
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