Pani Puri three ways - half an hour

Pani Puri Three Ways

This is my take on the Indian Street Chaat, Pani Puri (aka Golgappe). It consists of the 'puri' filled with a filling and then Tamarind Chutney to sweeten it and the 'pani'. The Pani is a Sour, Tangy water that is filled in the puri. I have written 3 different fillings, though you may choose to not make all of them at the same time.




Where I learnt it from: My grandmom, Indian Streets and my sister

Approx prep time: 25 mins for 1 filling
Approx cook time: 10 mins
Serves: Just keep cooking in this ratio to fill all the puris you have

Cuisine: Indian Street Food
Part of menu: Snacks
Hot/Cold: Room temp.

Ingredients:

• 1 packet puffed puris
• Tamarind Chutney 
• 2 tablespoons roasted cumin seed powder
• 2 tablespoon cumin seeds
• half cup coriander
• 1 tablespoon Blacksalt 
• 1 cup mint leaves
• 3 green chilies (could use less)
• 2 medium boiled potatoes
• 1 tablespoon boondi
• half cup sprouts
• 1 cup chickpeas, soaked 
• Red Chili powder
• Turmeric powder 
• salt

Major Equipment: 

• Pressure Cooker
• Mixer/ Grinder

Preparation:
For the 'Pani' :

1. Grind Coriander, Mint leaves and Chilies to make a fine paste.
2. Add Cumin Seeds and Cumin Seed powder along with water. 
3. Strain to remove rough bits.
4. Add Boondi
5. Refrigerate

For the Potato and Sprout Filling

1. Mix the potatoes with sprouts and add salt
2. Cool

Cooking:
For Ragda filling

1. Add Chickpeas with Turmuric, Salt and 2.5 cups water to pressure cooker
2. Cook for 10 minutes on slow flame
3. Add red Chili powder

Plating Suggestion/Assemble:

• Option 1 - Stuff Puri with Potato and Sprouts filling. Fill with pani and add tamarind chutney to taste. 
• Option 2 - Stuff Puri with Ragda filling. Fill with pani and add tamarind chutney to taste. 
• Option 3 - Just fill the puri with pani.

Serve at room temperature.

If you have and questions or suggestions (or want me to put up the recipe of something) Please feel free to comment. Thanks and Happy Cooking.