Pani Puri

The golgappa also known as panipuri, Pani Ke Bataashe, phuchka or gup chup is a popular street snack in India. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, moong and chickpeas. It is small enough to fit completely in one’s mouth.

Serving: 2-3 person

Ingredients:

For the Pani :

• 2 cups Chopped Coriander
• 2 cups Chopped Mint Leaves
• 3 Chopped Greeen Chillies
• 1 cup Tamarind (imli) Water**
• 1/4 tsp Black Salt (sanchar)
• 1/4 tsp Roasted Cumin (Jeera) Powder
• a Pinch of Aamchoor (Dry Mango) Powder
• Salt to Taste
• 3 cups of Water

Other Ingredients:

• 30 Puris
• Meethi Chutney
• 2 cups Boiled Moong and Kala Chana*
• 1/2 Cup Boondi

Method :

For the Pani – Mix coriander, mint,green chillies along with tamarind water into a blender and blend it to almost a smooth paste. Remove it in a large bowl and add all other dry ingradients and mix them well. Refrigerate the pani as it tastes best when chilled. Add boondi to the pani while serving.

*For Boiled Moong and Kala Chana – Soak and boil moong and chana seperately, drain out all the water and mix them . Add salt and red chilli powder to taste and mix well.

**For Tamarind (imli) Water : Soak around 50 gms (1 tbsp) of tamarind in a cup of water for half an hour (alternatively microwave it for 2 minutes) just to soften the tamarind. Squeeze out the pulp of tamarind into the water and strain it. Residual water is tamarind water ready to use.