Pani Puri

-  Contributed by Sharanya

Sharanya is a cook-from-the-heart, no-recipe-needed chef at home. She thrives on experimenting in her kitchen, and really enjoys feeding her creations to friends and family whether they like it or not. 

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About Pani Puri

The golgappa also known as panipuri, Pani Ke Batashe, phuchka or gup chup.

Pani Puri is the most popular snack in North India.

Ingredients

For the Pani:

Pani Puri

2 cups of washed coriander leaves
1 cup of washed mint leaves
4 green chilies (or according to required spice level)
2 tbsp tamarind pulp
1 in piece of ginger
1 tsp black salt
Salt to taste
Water, about 5 cups

For the filling:

1 cup pigeon peas
salt to taste
water, a few tbsps

About 30-40 puris

Preparation

Pani:

·         Add coriander leaves, mint leaves, green chilies, tamarind pulp ginger and black salt with a splash of water to a blender jar and process into a smooth paste. This is the concentrate for the pani.

·         Transfer to a large mixing bowl that can hold a large amount of water. Dilute with water till the pani is at your desired consistency. Usually this amount of concentrate will take about 5 cups of water. Add salt to taste (approx 1/3 tsp per cup of water). Refrigerate before serving

Filling:
 

·         Soak the pigeon peas in water for about 4 hours (or overnight) and pressure cook in just enough water to cover. The peas should hold their shape after cooking.

·         Add salt to taste and a few tbsp of water if the mixture is too dry.

Assembly:

·         If the puris are slightly limp, put them in the microwave oven for about 30 secs to crisp them up.

·         Crack open the top of one puri, and spoon in 1 tbsp of warm filling. Dunk the puri into the cold pani and stuff it in your mouth.