Pani puri in a jar
Pani puri gets a makeover in a jar 🙂 Beautiful to look at, easy to carry with no compromise on flavours. A must make!
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Pani puri in a jar? It may sound weird but but here are some reasons why you should make it in a jar.
- It is easy to carry for a picnic or as a packed lunch.
- The layering of the jar keeps the ingredients separate, keeping the boondi at a top crispy until you are ready to eat.
- It can be prepared in advance.
- Beautifully arranged contents are visible and makes it a great ‘dish’ to take to a potluck.
- With no compromise on flavours, it makes a healthier option compared to the ‘real’ pani puri.
- I recycled a jam bottle that I had lying around in my kitchen so no special trip to the store needed either to make this delicious recipe.
I have given measurements for one jar which can be easily doubled or tripled, however do keep the quantity of each ingredient as mentioned, for a uniform layering and flavour.
Summer fruits in a jar is also another recipe of mine which is in a jar. Do have a look.
Recipe Card
Pani puri in a jar
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Indian
PREP TIME
30 mins without soaking time
COOK TIME
30 mins
SERVINGS
makes 1 jar of 350 ml
Author: Hema B Kathrani | Cuisine: Indian | Category: Snacks
Prep Time: 30 mins without soaking time | Cook Time: 30 mins | Servings: makes 1 jar of 350 ml
Pani puri gets a makeover in a jar 🙂 Beautiful to look at, easy to carry with no compromise on flavours. A must make!
Ingredients
- For the mint-coriander chutney:
- ½ cup mint leaves
- ½ cup coriander leaves
- 2 green chilies
- ½ inch ginger
- ½ tsp black salt
- ¼ tsp cumin powder
- 1 tsp pani puri masala
- ¼ tsp black pepper powder
- 1 tsp lemon juice
- For the date-tamarind chutney:
- ¼ cup dates
- 1 tbsp tamarind pulp
- 1 tsp red chili powder
- 1 tsp cumin-coriander powder
- Salt to taste
- Prep for the jar:
- 3 tbsp boiled white peas
- 1 medium sized boiled potato cubed
- 3 tbsp boiled black chana (black chickpeas)
- 3 tbsp boiled mung beans
- 3 tbsp salted boondi
- 2 tsp oil
- 1 + 1 tsp pani puri masala
Method
- For the mint-coriander chutney:
- In a blender, mix all the ingredients and make a chutney with only 1 tbsp of water.
- Adjust the seasoning.
- For the date-tamarind chutney:
- In a pan, put dates with ¼ cup of water to boil.
- Once it comes to boil, add tamarind pulp, red chili powder, cumin-coriander powder and salt.
- Mix well and turn off the flame.
- Grind the mix once it comes to room temperature.
- Prep for the jar:
- In a pan, put 1 tsp oil and bring to heat.
- Add boiled white peas and 1 tsp of pani puri masala
- Sauté it for 2 minutes and then remove it in a bowl.
- In the same pan, put the remaining oil and bring to heat.
- Add boiled cubed potatoes and 1 tsp of pani puri masala.
- Toss it with the spice mix and keep it aside.
- Assembly:
- In a wide mouthed glass 350 ml jar, pour mint-coriander chutney prepared earlier.
- Add 1 ½ tbsp of date tamarind chutney over it.
- For the third layer, add the boiled white peas. Do not worry, it will sink at the bottom.
- Over the peas mix, add cubed potato. You should be able to start seeing it floating upwards now.
- Next, add chana followed by the mung beans.
- You will see the jar getting almost full by now. Press it all a little to create space for boondi.
- Fill up the jar upto the brim with salted boondi
- Serving:
- When ready to serve, topple it all in a big bowl.
- Fill up the same jar with cold water and add it to the mix.
- Mix well and enjoy.
Notes
- Choose a wide mouthed glass jar for easy layering and visibility.
- The ingredient measurements are for a 350 ml jar, modification in the quantities would be required for a differently sized jar.
- Use very little water to grind the mint-coriander chutney as well as date tamarind chutney
- Increase the number of green chilies if you like your ‘pani’ to have a spicier kick.
- Boil white peas, black chana and mung beans with salt for better flavour.
- Start with ‘watery’ ingredients at the bottom ending up crispiest at the top
- Pack each layer tightly so that the layers do not get shifted and turn soggy.
- The chutneys can be prepared in advance and frozen for 2 months.
- You can prepare the jar 5-6 hours in advance.
Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.
www.acookwithin.com
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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin 
to share your creation😊 It would make my day!
2 thoughts on “Pani puri in a jar”
Hey it’s really unique way to have Pani puri will be going to try this weekend.
Thank you so much Hansa. Let me know how it turned out for you.