Pani for Pani Puri

Chaats are India’s staple snack like hot dogs or burgers are to America. I am sharing a recipe of a tongue tickling, crowd pleasing, very popular dish all over India. Basically, pani puri are small balls made of flour and semolina, rolled out into very small circles and deep fried to a golden shade, then cooled. The hollow puri is slightly crushed on the top and filled with a little mixture made with mashed potatoes, kala channa & cilantro chilli paste with salt and sweet chutney, then dipped in a chilled mint flavored tangy water, and eaten as a whole, in one mouthful. To save time I buy Puris & Date-Tamarind Chutney ready made.

This Recipe will serve 5 People

Ingredients for Pani:

• 1 3/4 cups chopped mint leaves
• 1 1/4 cups chopped coriander
• 1/2 cup tamarind & date sauce
• 2 Inch piece of ginger
• 5 to 6 small green chillies
• 1 1/4 tsp roasted cumin seeds (jeera) powder
• 1 3/4 tsp black salt (sanchal)
• salt to taste

Method:

1. Combine all the above listed ingredients, except the black salt & tamarind sauce, in a blender and grind to a fine paste using a little water. 

2. Strain out the paste through a sieve.

3. Transfer the paste into a large bowl and combine with 1 liter of water, the black salt, tamarind-date sauce and salt and mix well.

4. Chill for at least 2 to 3 hours after making so that all the flavors have blended properly. 

Indulging:

Crack a small hole in the centre of each puri. 
Fill with a little potato channa's mixture & then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.