Pani Puri / Gol Gappa

Ingredients for the Pani

A small bunch of finely chopped mint leaves

A small bunch of finely chopped coriander leaves

2 green chilli ground to paste

½ teaspoon of red chilli powder

1 recipe of tamarind water

1 teaspoon of rock salt

1 teaspoon of roasted cumin powder

1 teaspoon of chaat masala powder

Ingredients for the filling

1/2 cup boiled  kala channa or cooked green moong 

2 large potatoes, boiled and mashed

1/2 teaspoon chilli powder

1 teaspoon rock salt 

Method for Pani

Combine all the ingredients together adding 2 cups of water. Adjust the salt and seasonings to suit your palate.

Refrigerate until you are ready to serve.

Method for Filling

Combine all the ingredients well in a large bowl. Transfer to a serving dish and keep aside. This can be refrigerated until you are ready to serve.

Date & Tamarind Chutney

Ingredients

1½ cups chopped seedless dates

½ cup of tamarind pulp

½ cup jaggery

2 teaspoons chilli powder

2 teaspoons cumin powder

1 teaspoon dry ginger powder

1 teaspoon rock salt

Method

Heat 1 ½ cups of water in a saucepan on medium heat; add the dates and allow it cook in the water until soft and tender. Stir in the other ingredients and simmer for another 5 minutes. Turn off the heat and cool the mixture and puree into a fine paste( optional to puree). Strain the mixture in fine sieve to remove any residue. Refrigerate and store in an airtight container until ready to serve.

You can buy readymade Puris

To Assemble

Tap the Puri at the center lightly to make a half inch hole in it.

Add about 1 teaspoon of the filling into the puri. Dip the filled puri into the spicy tamarind water and serve. You can optionally add ½ a teaspoon of date tamarind chutney into each puri before dipping into the spicy tamarind water. Eat immediately.

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