In my enthusiasm to make the Jal jeera, I was left with almost a litre of it. Quickly made some tamarind, jaggery and date chutney. There was no time to soak peas to make Ragda or sprout Moong. Soaked some Boondi in diluted Jal jeera water to use as a filling. Called for a couple of packets of fresh Poori and hey presto Pani poori is ready. Posting the links to both the Jal jeera and Pani poori recipe.
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