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.