Jal Jeera / Pani Puri

I am missing Indian chaat and want to go to Sharma chaat house (Lucknow) or Atul chaat bhandar (Delhi) in India ...... but sadly that is not possible because we stay in the US ......... I have not yet found a good place in the bay area that serves chaat close to what we get in India ...... Seeing my craving for chaat my husband also started to miss it :) (its contagious) ...... so I took the chance to make Jal Jeera ........ It turned out to be really tasty .... I am not self-praising myself ..... I can say that because my husband liked it and trust me it is very difficult to please him when it comes to food ..... he is my best critic ........

This is also going to be my entry for Jihva For Tamarind. When I read that Jihva For Ingredients blog event has tamarind as its theme my mouth started watering even more. I knew Jal jeera will be perfect for this event.

Ingredients

• Mint (Pudina) paste - 1 tbsp
• Coriander (Dhaniya) paste - 1/4 tbsp
• Tamarind (Imli) pulp - 1 tbsp
• Black salt (Kala namak) - 1 tsp (add more as per taste)
• Red chilli powder (Lal mirch) - 1/2 tsp (add more for spiciness)
• Cumin (Jeera) powder - 1 1/2 tbsp
  
• Lime juice - 2 1/2 - 3 tbsp
• Water - 1 1/4 cups
  

Method

1. Take 1 tbsp mint paste, 1/4 tbsp coriander paste, tamarind pulp 1 tbsp, black salt 1 tsp, red chilli powder 1/2 tsp, cumin powder 1 1/2 tbsps and lime juice 2 1/2-3 tbsps.

I forgot to keep lime juice in the picture. The quantities in the image are different from what is required for the dish.

2. Mix all the ingredients well.


3. Now add 1 1/4 cup water and mix well. Adjust seasoning as per your taste.
4. Jal jeera is ready.

Serve as Jal Jeera
1. Chill Jal Jeera.
2. Pour in a glass and garnish with a slice of lime, a sprig of mint leaves and boondi.



Serve as Pani Puri
1. Take 1 boiled potato and mash it.
2. Mix salt and red chilli powder.
3. Stuff potatoes in the "pani-puri" puris.
4. Serve with Jal Jeera.