32 Puris or Golgappa (store bought)¼ cup Date Tamarind ChutneyChopped coriander Pani:15 Mint Leaves1 cup Coriander Leaves2-4 Green Chillies (to taste)½ inch piece of Ginger½ Lemon (juiced)2 tablespoons Sugar1 teaspoon Chaat Masala Powder¼ teaspoon Salt 3 cups Water Filling:5 Potatoes (cubed small)1 tin Chana (chickpeas in brine)1 medium red onion (finely chopped)½ teaspoon Chilli Powder1 teaspoon dhana jeeroo Powder½ teaspoon Salt (to taste)
Pani-1. Blend mint, coriander, ginger, lemon juice, spices, sugar and 1 cup water till smooth.2. Mix with other 2 cups water and leave in fridge to chill. Puri-1. Fry puri in hot oil till puffed. Place on kitchen paper.2. With the back of a spoon, tap a medium size hole in the center of top of puri (should look like a bowl). Filling-1. Boil cubed potatoes till tender. Drain.2. Drain and rinse chickpeas. Dry on kitchen paper.3. Mix potatoes with onion, chickpeas and spices. Assembly-1. Spoon filling into puris. 2. Place a dollop of tamarind chutney, sprinkle of coriander.3. Serve pani on the side in small bowls with a teaspoon. Spoon pani in, and eat.
INFO & TIPS
Do not fill pani puri until ready to serve. Must be eaten right away if you want the puri to remain crisp.