Pani Puri / Golgappe / Puchka
INGREDIENTS:
Stuffing:
- 3 chopped boiled potatoes
- 1 cup Boiled Black chana (Black Chickpeas) (Can also use regular chickpeas)
- Chaat masala 1 tsp
- Cumin powder 1 tsp
- 1 tsp Kashmiri chili powder
- 1/2 cup chopped Coriander (Wansoy)
- 1/2 Red Onions
- Salt to taste
For Tamarind water:
- 1/2 cup chopped mint
- 1 cup chopped coriander
- Green chilli (optional)
- 3 tbsp tamarind paste/juice
- 5 tbsp jaggery
- 2 tsp cumin
- 2 tsp chaat masala
- 1 tsp ginger powder
- 3 cups Water
- Salt/black salt
Crispy shells:
- 1 pack ready to fry Pani Puri Chips
- Vegetable Oil for deep frying
Toppings:
- Sweet Tamarind/Date Chutney (Optional)
- Fried vermecelli noodles
INSTRUCTIONS:
1. Chop potatoes into small chunks and boil until fork tender. In a separate pot, boil black chana until tender. (dried black chana must be soaked in water for at least 2-3 hours before boiling)
2. In a bowl, combine cooked potatoes, chana, coriander, onions and spice mix. Lightly mash together.
3. In a blender, combine coriander, mint, chili, tamarind, jaggery, spices and water. Blend well and place in chiller for at least 2 hours or until cold.
4. In a wok or pot, heat oil and deep fry pani puri shells until puffed up and crispy.
5. Put stuffing into shells, dip in cold tamarind water, top with fried noodles and enjoy!
