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Pani puri with beansprouts
Fruit and vegetables
2.5cm/1in piece fresh root
ginger
, peeled and roughly chopped
1 bird’s-eye chilli, roughly chopped
2 tbsp roughly chopped fresh
coriander
leaves
2 tbsp finely chopped fresh
mint
leaves
50g/1¾oz ready-to-eat mixed
beansprouts
Tins, packets and jars
5 tbsp
tamarind
chutney
tamarind
chutney (optional), to serve
Cooking ingredients
½ tsp
cumin
seeds
2 tsp black
salt
5 tbsp
caster sugar
Other
30 ready-made puris
40g/1½oz boondi, soaked in water for 15 minutes and drained
Back to recipe
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