Pani puri sorbet is an absolute treat in summer, a different take on sorbet, pani puri pani. Inspired form restaurant menu, this is a delicious savory sorbet that all pani puri lovers would love to try.
I saw this idea of pani puri sorbet couple of years back in my Instagram feed. From then, wanted to try it out and see. Had mint and coriander to finish and thought I would try and make a post too. It tasted refreshing, loved it a lot.
And I am really sorry about not posting in a pattern, off late. Moving from blogger to WordPress is my excuse now, though I know I can do better. Few of you conveyed me about the new layout and difficulties, sure will work and make it user friendly in the coming days.
Meanwhile, please bear with my site and my irregular posts. I am travelling to India too, so follow me in Instagram for my travel updates. I hope I will publish few simple post during the trip.
Coming the recipe, I just followed the same way as I prepare pani for pani puri, just that I added extra sweet and made chatpata as freezing might make the taste bland. And it worked. I served in homemade cups as I have no stock of puri. You can serve in homemade pani puris or ready made puris or the best option is Canapes. It looks fancy as well as tastes great.
Pani puri sorbet
Ingredients
- 1/4 cup Mint leaves tightly packed
- 1/4 cup Coriander leaves loosely packed
- 1 Green chilli
- 1/2 inch piece Ginger
- 1 tbsp Lemon juice
- 2 tbsp Jaggery
- 1/2 tsp Roasted jeera / cumin powder
- 1/2 tsp Coriander seeds powder
- 1/2 tsp Black pepper powder
- 1 tsp Kala namak/ black salt
- 1 tsp Chaat masala Optional
- 2 cups Water
- Salt As needed
Instructions
- In a blender, place cleaned mint leaves, coriander leaves, chili, ginger, hagger, roasted jeera, coriander seeds powder, pepper powder, kala namak and chaat masala, with little water.
- Filter it through a metal strainer.
- Adjust water to 2 cups.Freeze for 8 hours.
- Once frozen, break with a fork by poking and grind it in blender until smooth.
- Again freeze. Repeat the process one more time. That is, break the frozen mixture and grind again.This time you will notice the mixture is really smooth and soft in texture.
- Freeze couple of hours again before serving.
Notes
- both kala namak and black salt should be added carefully.
- Grinding the frozen mixture twice or more than that gives really soft texture.
Method:
-
In a blender, place cleaned mint leaves, coriander leaves, chili, ginger, hagger, roasted jeera, coriander seeds powder, pepper powder, kala namak and chaat masala, with little water.
- Filter it through a metal strainer.
- Adjust water to 2 cups.Add lemon juice.
- Transfer to a freezer safer container. Freeze for 8 hours minimum.
- Once frozen, break with a fork by poking and place in a blender.
- Grind until smooth. Again transfer to the container.
- Again freeze. Repeat the process one more time. That is, break the frozen mixture and grind again. This time you will notice the mixture is really smooth and soft in texture. Freeze couple of hours again before serving.
Notes
- Both kala namak and black salt should be added carefully.
- Grinding the frozen mixture twice or more than that gives really soft texture.
This is how I made the serving bowls. You can use canapes as best choice or readymade pani puri, pani puri papad or even tostitos. Since I had no stock of any of these I made these cups. It was good.
- Knead a stiff dough with 1 cup atta, 1 tsp oil, required salt and water. Keep aside for 10 mins. Knead again to smooth it. The dough should not be sticky. It should be stiff.
- Roll out over a well dusted counter top.
- oll out thinly. Using a bowl or lid or a cutter, cut out small circles.
- I used an inverted muffin tray. Grease with oil and dust with flour. Place the cut circles over it. Bake in a preheated oven at 190 deg C for 8 mins or until its slightly brown and crisp.
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