Sunday, September 27, 2020

Pani Puri 2

Ingredients:
  • Pani Puris, also commonly called Gol gappas by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
  • 250g Pani Puri or gol gappa
  • 125g black chickpeas
  • 100 gms 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 chilly 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 liters 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.


Notes:
  • If you want you can prepare mint and coriander paste and keep in the feezer.
  • Or you can make cubes out of that paste and store them easily to use when ever you need.

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