Indian
Indian - Chutneys and Sides
Pani Puri Mint Coriander Chutney
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup packed mint leaves
- • 1/2 cup packed coriander leaves
- • 2 green chilies
- • 1 inch piece ginger
- • 1 tbsp lemon juice
- • 2 tsp roasted cumin powder
- • 1 tsp black salt
- • 1/2 tsp chaat masala
- • 4 cups chilled water
Preparation Steps
1
Phase 1
Blend the mint, coriander, green chilies, and ginger with 1/2 cup of the water into a fine paste.
2
Phase 2
Press the paste through a sieve into a large bowl, extracting as much liquid as possible.
3
Phase 3
Add the remaining water, lemon juice, cumin powder, black salt, and chaat masala and whisk well.
4
Phase 4
Refrigerate the pani for at least 30 minutes so the flavours meld.
5
Phase 5
Serve cold in glasses for dunking puris filled with spiced potato or sprouts.