Were your surprised reading the name of the recipe??? DH was very much so.
The idea for this experiment came from Pani-Puri flavored noodles. I bought pani-puri flavored noodles from Indian grocery store, and tried those but they didn't have Pani Puri taste at all. After a while when I had some leftovers from overnight pani-puri feast, including pani, potato filling, and some chutney and I thought if Nissin can sell pani-puri flavored noodles when noodles hardly carry any panipuri flavor, rice would actually soak it better. Hence, I cooked the rice in panipuri pani and fresh masalas. The rice soak up all the masalas and taste was just AMAZING!!! Tangy, spicy, minty in same bite. I thought when you refer to something as panipuri flavored, it should actually have all these tastes. All three combined make authentic panipuri taste.
After cooking(boiling) the rice in pani puri's pani, I warmed up the other leftovers in rice and served it. Basically, you can use all leftovers like white peas ragda, boiled potatos, black chana, mint chutney, and pomegranate.
Me and DH love to eat this rice with little sip of pani puri's pani.
-- For Fresh Pani Puri Masala
- 2 cups Fresh Mint Leaves
- 1/2 cup Fresh Cilantro
- 5-6 Green Chilles or to taste
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Seeds
- 1-1/2 tsp Fennel Seeds
- 1 tbsp Amchur
- 1-1/2 tsp Black Salt
- 1-1/2 tsp Cumin Powder
- Piece of Ginger
- Juice of 1 Big Lemon
- Salt to taste
1. Blend all ingredients in the blender and make puree.
2. Pour this puree in deep vesel and add 7-8 cups of water.
3. Add piece jaggery and bring it up to the boil. Taste and adjust seasoning.
4. Cool down the pani and stain well. Serve Chilled.
--For Pani Puri Rice
- 1 cup Basmati Rice
- 2 cups Pani Puri's Pani
- 2-3 tbsp Fresh Pani Puri Masala
- 1 Small Green Chilli, chopped
- 1/4 tsp Cumin Seeds
- 1 tbsp Oil
- 3-4 Mint Leaves, chopped
- 1 Pinch Roasted Cumin Powder
- Salt to taste
-- For Serving Ingredients
- Mint Chutney
- Pani of Pani Puri
- 1/2 cup Potato-Chana filling
- Pomagranate Seeds
- Pani Puri Masala, store bought
1. Heat oil in sauce pan, add cumin seeds and green chilli.
2. When they turn liitle brown, add pani of pani puri, little salt, cumin powder, mint leaves, fresh pani puri masala, and rice. Bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. (Absolutely no picking when rice is cooking. It'll cook perfectly fluffly in 20- 25 minutes.)
3. Take some rice in bowl, and mix some warm potato-chana filling, mint chutney, pomegranate. Sprinkle little pani puri masala on top.
4. Serve with Pani Puri ka pani to sip with it.
Tip: For best pani-puri flavor, make pani with your homemade masala rather than store-bought.