Thursday, September 24, 2009
Rarely you will find a person who doesn’t like Pani Puri. This is an all-time favourite chaat item of everyone. Our trip to chowpatty would be incomplete without Pani-puri. It is also known as "Golgappa" in North and "Poochka" in East.
Stuffing of pani-puri could be either made up of potatoes, moong, boondi or ragda or combination of any of these. The taste of pani can be enhanced by serving it chilled.
Further, puris can be made at home also, but it makes the task a bit difficult. Hence, puris should be bought readymade.
Pani-puri Puris (A pack containing 50-100 puris)
1 cup boiled moong
1 cup soaked and drained boondi (optional)
2-3 boiled potatoes cut into small pieces & slightly mashed
3-4 tspn Pani-puri masala (Readymade dry masala)
½ cup chopped mint leaves
½ cup chopped coriander
3-4 green chillies
1/2 tspn black salt
1 tspn cumin seeds (Jeera)
1-1 ½ tspn dry mango powder (Amchur powder)
1 to 1 ½ litre water
Salt to taste
Make smooth paste of mint leaves, corriander, green chillies, cumin seeds in mixer-grinder.
Take water in a vessel and add paste, pani-puri masala, black salt, amchur powder and salt to it.
Keep the pani in freeze for cooling.
Make a small hole in the centre of each puri
Fill the puri with small quantity of mashed potatoes, moong and boondi.
Add some dates-tamarind chuty into the puri
Lastly dip the filled puri in pani and serve it.