Pani Puri ( Indian Street Food)

 

              Pani Puri, the irresistible spicy and tangy street food is to die for. It is a favourite chaat item with young and old alike. It is also called puchka, golgappa or gupchup, based on which state it is referred. 

              In this recipe, small crisp puris are stuffed with a potato mix, dipped in a tangy mint flavoured chilled spicy water, drizzled with some sweet chutney and gulped down at a go. It is pure divine. Words cannot describe the magical moment when there is a total burst of flavours in the mouth. 

              It is best enjoyed as an evening tea-time snack. However, they can be relished any time of the day. So here is my version of this all time favorite comfort snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. You can adjust the seasonings, accordingly. 

Pani - 

• Handful of mint and coriander leaves, roughly chopped
• 2-3 green chilies, 
• 1 garlic clove
• salt to taste
• 1 tbsp. lime juice
• 2 tbsp. boondi
• 1 marble size tamarind
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder 

Stuffing- 

• 2 potatoes, boiled & mashed
• 1/2 cup chickpeas, boiled & crushed
• 1 tomato, chopped
• salt to taste
• 2 tbsp. boondi
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. amchur powder
• 1 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. roasted peanuts, coarsely ground

Sweet tamarind Chutney-

• 1/2 tsp. tamarind paste
• 1 tsp. red chili powder
• pinch of salt
• 2 tbsp. sugar or to taste
• 1/2 cup water or as required

• 1-2 tbsp. nylon sev 
• few store bought small puffed up pooris

           Blend the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Pani - Soak the tamarind in water and strain the pulp. Add 3-4 cups of water, 2 tbsp. of the mint-coriander paste, salt and all the dry spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         Stuffing - In a bowl, mix together all the mentioned ingredients and keep aside.

         Sweet tamarind chutney - In a bowl, mix together all the ingredients and keep aside.

          To serve, make a hollow in the centre of each pani puri with a spoon. Stuff a little of the filling, sprinkle some sev and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.

                                 The potato-chickpea stuffing. 

                                  Boondi.

                                   The spiced water.

                                  Sev and sweet tamarind chutney.

                                  The puris..