PANI PURI, how to make puris filled with spicy, tangy water

Pani puri, also called "Golgappa" and "Puchka" is a real delight to watch, while it is being made by the vendor.....
You can adjust the sweet or spicy level , and nowadays, the fillings are made nutritious, by adding cooked green gram and channa .

Ingredients

Store bought puris - 36

Some boondis to top

Chat masala powder as needed

Roasted jeera/cumin powder, as needed

For the spicy green water

Mint leaves - a handful

Coriander leaves - a handful

Lemon juice - 1 1/2 tsps

Green chillies - 3

Ginger - a small piece

Black pepper - 1 1/2 tsps

Black salt - 1 tsp

Roasted jeera powder - 1 1/2 tsps

Salt to taste

Water - 4 cups

Grind all the above mentioned ingredients, add water, and here's your spicy/theeka pani:

Cooked green gram and kabuli channa - 11/2 cups (add salt and roasted jeera powder)

Boiled potatoes - 3, mashed, salt and chilli powder added

Sweet chutney - as required

Recipe cuisine: North Indian; Category: Chat/mumbai road side 

Prep time: 30 mts; Building time: 10 mts

Recipe source: Tarla dalal

All items assembled together, the puris with small hole cracked on top, filled with green gram, channa and boiled potatoes, a pinch of roasted jeera and chat masala added, sweet chutney drizzled. The theeka/spicy pani is topped with some boondis to provide some crunch.

Enjoy these pani puris!!

This post first appeared in www.malpatskitchen.com

Categories: Chat items, Mumbai street food