### TranslatedIngredients: 40 Pani Puris,1/4 cup Coriander (Dhania) Leaves,1/4 cup Mint Leaves (Pudina),2 Green Chillies,1 cup Tamarind Water,1 tablespoon Jaggery,1 teaspoon Black Salt (Kala Namak),1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1 teaspoon SSP Asafoetida (Hing),3 Potatoes (Aloo) - boiled and mashed,1/2 cup Green Moong Sprouts,1 teaspoon Chaat Masala Powder,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 2 ### TotalTimeInMins: 17 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Hing Pani Puri Recipe we will first make the pani. Thoroughly wash and chop the coriander and mint leaves.  In a mixer-jar combine, the mint leaves, coriander leaves, green chillies, tamarind pulp, jaggery,black salt, cumin powder, chat masala, red chilli powder, hing and  grind to a fine paste along with some water. Check the salt and spices and adjust to suit your taste.For the potato-green sprouts fillingFor the Pani Puri filling, in a mixing bowl, mash the potatoes, add the green moong sprouts and chaat masala, cumin powder and red chilli powder, black salt to taste and chopped coriander leaves. Stir well to combine. Serve Hing Pani Puri Recipe, by slightly crack the puris on the top to make an opening, stuff the potato-sprouts filling, fill it with the spicy hing pani and serve.You can either use store bought puris, or make Puri for Pani Puri Recipe at home.Serve Hing Pani Puri Recipe-Asafoetida Pani Puri at a chaat party along with Bhel Puri Recipe, Banarasi Tamatar Chaat Recipe. 
