This Anar Pani Puri has the same spicy, sour flavors of the regular pani puri – but with a fruity surprise! Plus that dusty pink color looks sooo gorgeous on the Diwali party table ✨
Anytime I am hosting a party, pani puri is the first thing I add to the menu. There’s no one who can say no to that tangy, spicy, crunchy goodness, which makes this dish so party appropriate!
This year instead of going the regular route, I wanted to add a little more flair and flavor to my pani puri. And that’s what me the idea of Anar Pani Puri! It’s made from fresh and dry pomegranate seeds along with lots of spices. The result is a sweet, fruity but insanely chatpatta pani that takes the dish to a whole new level!
This pomegranate pani puri water makes for such a fun and unique addition to your Diwali party table – no one would be able to resist it!
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Anar Pani Puri Ingredients Overview
Making anar pani puri is really simple. We start with blending together both fresh and dry pomegranate seeds, lemon juice, Kashmiri red chilli powder, cumin powder, and chaat masala, black salt, jaggery powder, along with water until it’s a coarse paste.
Next, we strain this mixture through a fine sieve until all the juice is separated. Then we dilute it with some water and ice cubes. And that’s it, your anar pani is ready!
Frequently Asked Questions
Yep, you can easily make this anar pani puri a 1-2 days ahead and store it in the refrigerator. Add some ice cubes and boondi before serving.
Dry anar dana is what gives this pani puri water it’s sourness. You can replace it with some tamarind or imli but the taste will change a little bit. I would highly recommend sourcing anar dana if possible.
If stored in the refrigerator, this anar pani puri easily lasts for about 2 days.
Technically, store-bought pomegranate juice will work. But extracting the juice yourself really gives the pani a beautiful sweet and fruity flavor that might be hard to recreate with readymade juice.
Fill up your pani puri with some aloo chana chaat and this pink anar pani puri for a burst of flavor in every bite! It’s so unique and delicious that everyone will be talking about it for a long time!
If you try out this recipe, send me the pics over on my Instagram @my_foodstory 🙂
Anar Pani Puri
Ingredients
For pani
- 1 cup fresh anar or pomegranate seeds got out of 1 medium ripe pomegranate
- ¼ cup dry anardana seeds
- 2 teaspoons lemon juice
- ¼ teaspoon kashmiri chilli powder
- ½ teaspoon cumin powder
- 1 1/2 teaspoon chaat masala
- 3/4 teaspoon black salt
- 2 teaspoon jaggery powder
- 3/4 cup water
For diluting pani
- 2 cups water
- 5 ice cubes
For aloo chana chaat
- 4 medium potatoes boiled skinned and mashed
- ¼ cup boiled black chana
- ½ teaspoon jeera powder
- ½ teaspoon chat masala
- ¼ teaspoon salt
For serving pani puri
- 20 pani puris
Instructions
For aloo chana chaat
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Add all ingredients to a bowl, mix well and keep aside.4 medium potatoes boiled, ¼ cup boiled black chana, ½ teaspoon jeera powder, ½ teaspoon chat masala, ¼ teaspoon salt
For anar pani
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Add all ingredients for pani to a blender and grind to a semi-coarse paste. Do not grind it too smooth to avoid pomegranate seeds getting finely ground.1 cup fresh anar or pomegranate seeds, ¼ cup dry anardana seeds, 2 teaspoons lemon juice, ¼ teaspoon kashmiri chilli powder, ½ teaspoon cumin powder, 1 1/2 teaspoon chaat masala, 3/4 teaspoon black salt, 2 teaspoon jaggery powder, 3/4 cup water
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Dilute the pani with 2 cups of water.2 cups water, 5 ice cubes
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Take a large bowl and pour the pani through a strainer. Taste the pani and adjust seasoning if required.
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Add boondi and ice cubes to the pani and refrigerate.
Serving pani puri
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Crack the top of the puri and fill ½ of each puri with aloo chana chaat.20 pani puris
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Dip it in anar pani to fill the puris fully and serve.
Notes
- Use only ripe pomegranates in this recipe.
- If you want something more spicy, you may add 1 green chilli while grinding.
Nutrition
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