Ingredients:

For pudina-flavoured pani:

• Fresh mint leaves 1 cup
• Fresh coriander 1 cup
• Jaggery ¼ cup
• Green chilies 2–3
• Pani puri masala 2 tbsp
• Jeera powder 1 tbsp
• Black salt 1 tsp
• Ginger powder ½ tsp
• Lemon juice 2 tbsp
• Salt to taste
• Water 250 ml

For kiwi-flavoured pani:

• Fresh mint leaves 1 cup
• Kiwis 1 cup
• Jeera powder 2 tsp
• Pani puri masala 1 tbsp
• Salt to taste
• Black salt 1 tbsp
• Lemon juice 2 tbsp
• Water 200 ml

For solkadhi-flavoured pani:

• Hot water 1 cup
• Kokum 1/3 cup
• Minced ginger 1 tsp
• Green chillies 1 tsp
• Salt to taste
• Hing 1/2 tsp
• Coconut milk 1 cup
• Coriander (chopped) 2 tsp

For puris of pani puri:

• Rava 1 cup
• Refined flour ½ cup
• Fortune Sunflower Oil 1 tbsp
• A pinch of salt
• Water for kneading
• Fortune Sunflower Oil for deep frying
Steps:
• Technique in focus #1: Make spicy pudina-flavoured pani
• In a mixer grinder, add fresh mint, fresh coriander, jaggery, green chillies, pani puri masala,
jeera powder, black salt, ginger powder, lemon juice, salt to taste and 150 ml water.
• Grind until all the ingredients are finely ground.
• Pass the mixture through a sieve, add 100 ml water and chill it in the refrigerator until it is
ready to be served.
• Technique in focus #2: Make kiwi-flavoured pani:
• In a mixer grinder add fresh mint leaves, kiwi, jeera powder, pani puri masala, salt to taste,
black salt, lemon juice and 100 ml water.
• Grind until all the ingredients are finely ground.
• Pass the mixture through a sieve, add 100 ml water and chill it in the refrigerator until it is
ready to be served.
• Technique in focus #3:Make solkadhi-flavoured pani
• Take a bowl and add 1 cup hot water and kokum.
• Soak for 1 hour
• Then pass the mixture through a sieve and discard the kokum.
• Then add minced ginger, green chillies, salt to taste, hing, coconut milk and chopped
coriander; mix well.
• Chill the solkadhi in the refrigerator until it is ready to be served.

For puris of pani puri:

• In a bowl mix rava, refined flour and salt together.

• Now make a well in the centre and add some water slowly.
• Using your hands, knead the flour into a firm dough for the puris.
• Once the dough comes together, add in the oil and knead again. Knead well for around 12-
15 mins in total.
• Now cover it with a damp cloth and let the dough rest for at least 20 mins.
• After 20 mins, roll out the dough into a thin chapatti. Use a round cutter to cut 10-inch
diameter puris.
• Now cover these puris with a damp cloth so they don’t dry out.
• Heat Fortune Sunflower Oil in a pan on moderate heat.
• Check if the oil is hot enough by dropping in a small piece of dough and the dough should
make bubbles and rise up.
• Now fry the puris and use a slotted spoon to slightly press the puris under the oil till they
fluff up.
• Once they are golden brown, use the slotted spoon to remove them from the oil.
• Do not cover the puris when hot, if covered while hot, they will turn soggy and soft.
• Once cool, the crisp puris can be served.