Kaccha Mango Pani Puri

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Another one of my summer obsessions besides the mango is Pani Puri. So I thought of combining the two and it resulted in pure genius! For those of you who absolutely and haplessly are in love with gol guppe, you are most certainly in for a treat. The Kaccha Mango adds its characteristic tanginess to the “Khatta Meetha Pani”. You can also experiment with Dahi Puchka, but I suggest you use Hung Curd(completely remove the whey) for the creamy texture. So go ahead and revive your childhood memories and relive the “Pani Puri Times!!”

Kaccha Mango Pani Puri


By Monish Gujral Published: April 15, 2013

  • Yield: 3-4 Servings
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 45 mins

Note: 1.You can make the puris or get ready made packets from the market to save you time. 2. You ca also use hung curd,and make a chutney with the pulp minus the water.



  1. For the puri: Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles. Place these circles under a damp cloth for about 5 minutes.
  3. Heat oil in a kadai(it shouldnt be piping hot) slide 3-4 puris at a time and using the laddle press in the center and along the edges to make the puris puff up.
  4. cook evenly to golden brown on both sides .Drain in a tissue paper.Cool and store in an air tight container and use when required.
  5. For the Pani: Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  6. Combine this pulp with the remaining ingredients(chat masala/amchur powder, roasted jeera powder,mint,coriander leaves,mango pulp) except salt and grind it to a fine paste.
  7. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt,salt and sugar to taste and mix well. Chill for at least 2 hours after making so that all the flavours have blended properly.
  8. Filling: Mix all the ingredients for fillings. Salt and chilli powder - add as per your taste.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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