Ingredients

For aam ka panna

1. Mangoes – 200 gms or 1 medium
2. Water – 4 cups
3. Cumin powder (roasted) – 1 tsp
4. Chilli powder – 1/2 tsp
5. Black salt – 1 1/2 tsp
6. Chaat masala – 1 1/2 tsp
7. Lemon juice – 2 tbsp
8. Raw mango (chopped) – 3 tbsp
9. Mint chutney – 3 to 4 tbsp

Mint chutney

10. Mint leaves – 30
11. Green chillies – 1
12. Ginger (optional) – 1/2 tsp
13. Lemon juice - as per taste
14. Salt - as per taste

Other ingredients

15. Gol gappas (readymade) – 50
16. Tamarind chutney (Meethi chutney) – 1/2 cup

Pani puri masala

17. Chopped onion – 1
18. Boiled potato (smashed) – 1
19. Chickpea (Kabuli chana)
20. Bean sprouts
21. Ragda masala
22. Black chickpea (kala chana)
23. Sev (fried noodles made with gram flour)
24. Coriander leaves

Method

1. Roast cumin seeds on a pan on simmer flame until aroma and its colour is lightly changed. Ground to powder in a spice mixer, store in a plastic or airtight container.

Mint chutney

2. Put all the ingredients in a mixer and grind to a fine paste by adding little water. Keep it aside.

Aam ka panna

3. Pressures cook the mangoes with 2cups of water for 2 to 3 whistles or till they turn very soft.
4. Once the mangoes have cooled down peel off the skin and squeeze out the entire pulp in a bowl.
5. Put the pulp in a blender and make a fine paste or puri, transfer to a big bowl. Add in the 2 cups or 3 cups water in the pulp.
6. Strain the aam ka panna and add other ingredients (except mint chutney) and mix well.
7. I added little water and lemon juice (if the mangoes are not sour) to make the aam ka panna  as per my consistency.
8. If you see the colour of the aam ka panna it will be light yellow colour.
9. You can serve this as pani puri but to make it more tasty and flavoured like my previous pani puri recipe, I added the mint chutney, mix well.
10. In the end I added chopped mango pieces, in the spiced water mixture, but it is optional.
11. Once cooled keep in the refrigerator and serve chilled with ice.
12. Can take any of the above ingredients for the puri masala filling.
13. I have taken left over patties of ragda but if taking boiled potato (smashed) mix salt, chilli powder or chaat masala, keep it ready.
14. You can use left over ragda also for filling. You can have a look at my ragda patties recipe.
15. If taking bean sprouts (green moong dal) or boiled chickpea (smashed lightly) mix salt, chaat masala or chilli powder, keep it aside.

Serving

16. Serve pani and gol gappas (separately) with any filling of your choice, tamarind chutney (sweet chutney), chopped onion and coriander leaves.

Notes

1. Instead of boiling the mangoes, roast it in oven or fire. The best one is placing on the gas burner and roasting until its skin is dark charred. Peel the skin and remove the pulp, blend in a mixer for the puri and then add the spices and other ingredients, serve as above.
2. Add water as per the consistency you like.
3. Always taste and then adjust with the spices.
4. Refer my aam ka panna drink recipe, it is with sugar and my other pani puri recipe.