Pani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops normally available in in bags filled with 30-40 Puris.
Pani puri recipe
Pani Puri ,
bean sprouts (I have used Moong dal here, should just begin to sprout) - (optional chick peas soaked over night) ,
3-4 potatoes, boiled and coarsely mashed,
1 bunch of fresh mint leaves ,
1/2 bunch of coriander leaves,
salt to taste,2-3 green chillies,
3 tbsp pani poori masala,
1 tsp dry mango powder
For spicy Mint water
Grind the mint and coriander leaves & 4-5 green chillies into a paste.
Mix pani puri masala in 2 litres of cold water.(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. )
Add mint and coriander paste and dry mango powder to it. mix well and adujust salt to taste.
For Tamarind water
1/4 cups dates (khajur),
deseeded 1/4 cup tamarind (imli),
deseeded 1/4 cup jaggery (gud),
A pinch of asafoetida (hing)
Salt to taste
Wash the dates, tamarind and place them in a saucepan.
Also add the jaggery, asafoetida, salt, 1 cup of water and simmer for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
Get sprouted Moong or prepare it at home the usual way. Black chick peas(kala chana) are normally used for making masala of pani puri ,but I usually use sprouted beans in place of chick peas, as it tastes good, and healthier too. this way instead of using soaked and boiled black chick peas one can directly use sprouted Moong too.
Add salt and chat masala to the potatoes and mix in 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.
To eat, dip each gol gappa into the prepared Mint Pani(green water in picture) and enjoy the real taste of Pani puri . Use tamarind water too it you wish ti add some sweet taste to it. :)
Onions can also be added to enhanced the taste of it, though it is truely optional.