Guava Pani Puri

Ingredients

• 3 medium ripe guavas
• 2 teaspoons lemon juice
• 10 mint leaves
• 5 sprigs coriander leaves
• ½ teaspoon red chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon chat masala
• ½ teaspoon black salt
• 3 teaspoons jaggery powder
• ½ cup water for grinding
• 10 ice cubes
• ¼ cup boondi, optional
• 1 ½ cups water approx for diluting
• 4 medium potatoes, boiled, skinned and roughly mashed, approx 300 grams
• ¼ cup cooked black chana
• ½ teaspoon cumin powder
• ½ teaspoon chat masala
• ¼ teaspoon kala namak, black salt

Steps

1. Add all ingredients to a bowl, mix well and keep aside.
2. Chargrilling guavas – Roast guavas on an open flame for about 10-15 minutes turning every 5 minutes. They are fully roasted when the skin is burnt and flaking and the flesh is soft. Turn off the heat.
3. Once the guavas are warm enough to handle, peel off the charred skin, dice them into large cubes & add to a mixer grinder.
4. Add all the ingredients listed for the guava pani to the mixer grinder except ice cubes, boondi and water & grind to a smooth paste.
5. add 1 ½ cups of water to the mixer & strain the pani through a sieve into a large bowl.
6. Add boondi & ice cubes to the pani and refrigerate.
7. Fill ½ of each puri with aloo chana chaat.
8. Dip it in guava pani to fill the puris fully and serve.