An all time favorite in the chaat category is Pani Puri (aka Gol Guppas or Puchkaas). You can’t have Puri without the Pani. How to describe a Pani of the Pani Puri fame? It is a mix that has depths of flavor. So when you put a Pani Puri in your mouth, it’s a burst of different levels of unbelieveable flavor. So the best way to optimize the space in your stomach is to start with Pani-Puri and then layer it with another chaat item and then alternate with pani-puri and ofcourse you have to end it off with Pani Puri!
A lot of the ingredients are to taste and you can make it spicer or milder. After a round of Pani with the Puris, make sure you have some pani by itself – absolute bliss!
Prep Time: 30 min
Cook Time: –
Makes: 8 cups
Water – 7 cups
Warm Water – 1 cup
Tamarind – lemon size chunk
Cilantro (Coriander Leaves) – 10 sprigs
Fresh Mint – handful
Green Chili – to taste
Salt – 1 tsp
Dry Mango Powder (Amchur) – 1 tsp
Roasted Cumin Powder – 2 tsp
Pani Puri Masala – 3 tbsp
Black Salt (Kala Namak) – 1 tsp
Lemon or Lime Juice – 2 tbsp
1. Soak the Tamarind in the warm water for 15-20 min.
2. Mash with fingers and seperate the pulp from the fibers and seeds.
3. Blend the Cliantro, Mint and the Green Chili with a little bit of Water.
4. Add to the Balance of the Water.
5. Strain the Tamarind pulp and add to water.
6. Add in the balance of the ingredients.
7. Mix and adjust the spices if needed.
8. Chill and Serve with Puris, Tamarind Chutney & Potatoes-Kala Chana mixture.
– Use a can of Garbanzo Beans (Chick Peas) instead of Kala Chana.
– The Other Option is to use Sprouted Mung Beans (check our video)