INGREDIENTS
FOR GREEN PAANI:
6 ZESPRI GREEN KIWIFRUIT, ROASTED, PEELED AND COARSELY CHOPPED
1 CUP CORIANDER LEAVES, CHOPPED FINE
½ CUP MINT LEAVES, CHOPPED FINE
½ INCH PIECE GINGER
½ TSP BLACK PEPPERCORNS
1 TSP CUMIN SEEDS TOASTED
½ TSP BLACK SALT (KALA NAMAK)
4 TBSP SUGAR
1 TSP CHAAT MASALA
SALT TO TASTE
JUICE OF 1 LEMON
ICE CUBES TO CHILL
FOR SUNGOLD PAANI:
6 SUNGOLD KIWIFRUIT, ROASTED, PEELED AND COARSELY CHOPPED
A FEW THREADS OF SAFFRON
½ INCH PIECE GINGER
1 TSP CUMIN SEEDS TOASTED
1/2 TSP BLACK SALT (KALA NAMAK)
1 TSP SUGAR
1 TSP CHAAT MASALA
SALT TO TASTE
JUICE FOR 1 LEMON
FOR THE FILLING
1 CUP SUNGOLD & GREEN KIWIFRUIT, CHOPPED
1 CUP BLACK CHANA, BOILED
PURIS- AS REQUIRED
METHOD
For the Green Paani :
- Place black peppercorns, cumin seeds, black salt, sugar and salt in a blender and powder.
- Add Green Kiwifruit, coriander, mint, ginger, lemon juice and blend to a coarse puree.
- Add 1 cups chilled water and blend once more into a fine puree. Strain into a jug.
- Add a few ice cubes and keep refrigerated till needed.
For the Sungold Paani :
- Place black peppercorns, cumin seeds, black salt, sugar, salt and Saffron in a blender and grind.
- Add the SunGOld Kiwifruit, ginger, lemon juice and blend to a coarse puree and blend once more into a fine puree and strain into a jug.
- Add a few ice cubes and keep refrigerated till needed.
To assemble :
- Arrange puris in a large platter.
- Spoon the filling into each puri till ¾ full.
- Arrange shot glasses in a row alongside the puris.
- Fill alternate glasses with green and gold paani. Serve immediately.
