With the onset of summer the one thing I love is the King of fruits……Mango! Just the name itself makes my mouth water. Not only the ripe juicy mangoes but also the unripe green sour mangoes.
Unripe Green mango when had raw with salt prevents heat stroke . It quenches thirst & prevents loss of sodium chloride & iron during summer due to excessive sweating. It is loaded with Vitamin B & C which helps to improve the immune system & prevent scurvy.
Kachha aam as we call it in Hindi is used for pickles, juice, jams, sauces, chutney & dried powder but my favourite is aam ka panna….
Panna as in green thus it’s not only from the green mango but green in colour too !!!
Apart from having it as a refreshing drink I replace the tamarind water with this juice for the water balls / paani puri / puchka / gol gappa (whatever you may call it depending upon the region one comes from.) as it has an alkalising & cooling effect on the body.
2 unripe green mangoes (ambi)
Bunch of mint leaves (pudina)
Bunch of coriander leaves (hara dhania)
1 Green chilly
Jaggery ( gur)as desired
1/2 tsp cumin powder ( jeera powder)
1/2 tsp red chilli powder
Rock salt (kaala namak)
1-2 litres of Water .
Roast the mangoes till soft from inside. You may have to check with a knife if it’s tender . Keep it aside to cool.
1.Blend coriander leaves, mint leaves , green chilly & jaggery with some water to make a green paste.
2. Remove the skin of the roasted mangoes & take the pulp out . Discard the seed.
3. Combine the green paste with the pulp & add water to it. ( Water content will depend on the sourness of the mangoes. ) Stir well to combine all the ingredients. Strain the water through a sieve . Add cumin powder, red chilli powder, rock salt. If it’s not tangy enough you can add lemon juice .
Potato filling for the water balls.
2 boiled potatoes mashed
Coriander leaves chopped fine
1 green chilly chopped fine
2tbsp boiled boiled black gram (optional )
1/2 tsp roasted cumin powder
1/2 tsp rock salt
1/2 tsp red chilli powder
Mix all the ingredients together to make a paste.
Fill each ball with a spoon of the potato paste .
Pour the panna into the ball till the rim of the ball & enjoy each ball one at a time .
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