Ingredients
Crisp puris (meant for panipuri), as required
1 litre fresh black grape juice
2 tablespoons tamarind pulp
Salt to taste
½ teaspoon black salt (kalanamak)
1 teaspoon roasted cumin (bhunajeera) powder
1 teaspoon red chilli powder
1 tablespoon lemon juice
Paste
½ medium bunch fresh mint leaves (pudina)
¼ medium bunch fresh coriander leaves (haradhania)
3-4 green chillies
Filling (optional)
Sprouted green gram (moongsprouts), as required
Potatoes, boiled and mashed, as required
Method
1. Grind mint leaves, coriander leaves and green chillies into a fine paste.
2. Mix together fresh black grape juice, the ground paste, tamarind pulp, salt, black salt, roasted cumin powder, red chilli powder and lemon juice.
3. Chill in the refrigerator till required.
4. If you want to you may fill each puri with a little sprouted green gram or mashed potatoes, then fill it up with the grape juice mixture and relish this unusual panipuri.
