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1. Boil the tamarind in the water till soft. Strain. Add
the ground spices, salt and chopped coriander leaves.
2. If the mixture is too thick, dilute it with water. Make
a small hole in each puri and stuff it with some moong sprouts.
3. Serve the pani and puri separately so that each guest
can serve himself by dipping the puri into the pani.
4. Chutneys may also be served with this pani and puris if
preferred.
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