Pani Puri

Pani Puri or gol gappa is one chat item that you cannot just stop at one ! If you have puris in hand, it’s really easy to make pani puri at home. I combined two recipes – followed the recipe for the teeka paani or spicy water by Tarla Dalal (http://www.tarladalal.com/Pani-Puri-Mumbai-Roadside-Pani-Puri-Golgappa-33408r) followed the recipe for meeta paani or sweet/sour water by my Mom

Ingredients

  • Puris (Homemade or store bought)
  • For the chana filling
    • Cooked kabuli chana – 1 cup
    • Turmeric powder – 1/4 tsp
    • Chilli powder – 1/2 tsp
    • Garam masala powder – 1/4 tsp
    • Oil – 2 tbsp
    • Salt, to taste
  • For the potato filling
    • Potatoes, boiled and chopped into cubes – 1 cup
    • Turmeric powder – 1/4 tsp
    • Chilli powder – 1/2 tsp
    • Garam masala powder – 1/4 tsp
    • Oil – 2 tbsp
    • Salt, to taste
  • Sweet Tamarind Water
    • Tamarind- 1 large lemon size
    • Sugar-6- 8 tablespoons
    • Roasted jeera powder-2 teaspoon
    • Salt, to taste
    • Chilli powder- ½ teaspoon
    • Garam masala powder-1 teaspoon
    • Black salt- ¼ teaspoon
    • Mint- a bunch
  • Spicy Mint Water
    • 1 1/4 cups mint leaves
    • 1/2 cup chopped coriander
    • Juice of 1 lemon
    • 1-2 green chillies
    • 1/2 inch ginger, chopped
    • 2-3 black peppercorns
    • 1 tsp black salt
    • 1 1/2 tsp cumin seed powder
    • Salt to taste
  • 1/4 cup boondi (Optional, but enhances the taste)

Method

  • For the chana filling:
    • Heat oil in a pan, add the cooked channa and the other ingredients. Fry till a nice aroma comes. Remove into a vessel and allow it to cool
  • For the potato filling:
    • Heat oil in a pan, add the cooked potato and the other ingredients. Fry till a nice aroma comes. Remove into a vessel and allow it to cool
  • For the sweet tamarind water:
    • Soak tamarind in six cups of boiled and cooled water. Add all the other ingredients including the washed bunch of mint. Let everything soak together for an hour. Squeeze well and strain through the sieve. Refrigerate the sweet tamarind water and serve it well chilled
  • For the spicy mint water
    • Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water
    • Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well. Refrigerate the spicy mint water and serve it well chilled
  • Serving the pani puri
    • Make a hole on top of each puri. Fill each puri with a teaspoon of the chana or potato filling and boondi (optional) . Dip the puri into the sweet tamarind water and/or spicy mint water and serve immediately or it will become soggy

Enjoy eating pani puri for yourself and making it for your loved ones too !

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