Here is a concise summary of the provided text:
**Title:** Preparing Pani Puri for Diwali
**Summary:**
* The video's host shares a recipe for making Pani Puri at home for Diwali.
* The recipe consists of three main components:
1. **Tamarind Chutney**: Made with 300g tamarind, spices (cumin, fennel, dry ginger, cumin powder, black salt, red chili), and water.
2. **Filling**: A mix of boiled potatoes, moong dal, salty boondi, and spices (red chili powder, mango chaat masala).
3. **Dahi Vada (optional)**: Made with urad dal, minimal water, and salt; fried and then soaked in water.
* Assembly and customization tips are provided, including adding the chutney, filling, and spices to the puri, and optional dahi (curd) for Dahi Puri.
* The host encourages viewers to try the recipe, like, share, and subscribe to their channel.
Here are the key facts extracted from the text, each numbered and in short sentence form, excluding opinions:
**Ingredients and Quantities**
1. 300 grams of tamarind were used to make tamarind chutney.
2. 1 kg of urad dal was used to make Dahi Vada.
3. 7 potatoes were used for the pani puri filling.
4. 2 liters of water were initially used for the tamarind chutney, later increased to 3 liters.
5. 1.5 inches of green coriander and mint were used.
6. 6 green chillies were used (adjustable to taste).
7. 10 grams of cow [product, possibly ghee or milk] were used.
8. 2-3 tablespoons of gram flour were added to the puri masala.
**Cooking Methods and Times**
9. Tamarind was soaked in water overnight.
10. The chutney was cooked on very low flame for about 15-20 minutes.
11. Potatoes were boiled for the pani puri filling.
12. Moong dal was boiled for some time for the filling.
13. Urad dal was soaked overnight and then ground with minimal water.
14. Vadas were fried in heated oil on medium flame.
**Specific Steps and Actions**
15. Tamarind chutney was made before frying puris.
16. A pan with oil was prepared before adding tamarind pulp.
17. Whole cumin seeds and fennel were added to the heated oil.
18. The batter for Dahi Vada was ground with salt and minimal water.
19. The vadas were fried immediately after mixing the batter.
20. Boondi and potatoes were mixed with spices for the pani puri filling.
**Miscellaneous**
21. The recipe was made in large quantities.
22. The dishes were being prepared for Diwali.
23. A video of the recipe process was being recorded.