this is my favourite road side delight... easy to prepare at home but i prefer it out on the road, in a group, with either friends or relatives.its everywhere around the corner of India and two most famous places are mumbai and Calcutta.its not eaten to satisfy our pangs of hunger but does give satisfaction when you crave for mouth watering savoury stuffs... its spicy,tangy and stingy taste refreshes best and you wont find any alternative... trust me.when your minds craves it, you must have it! so do i find any other soul who matches my mind??
'Pani puri'also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled. If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.
Pani puri recipe Ingredients
250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney
Method
Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.
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