Pani poori, gol gappa or puchka as it is called in different states in India is a tongue tickling chaat. Spicy, sweet and tangy all rolled into one it can be enjoyed with a variety of fillings. Ragda, moong, aloo and Boondi are the popular fillings.
Poori and Boondi store bought.
- A tennis size ball of tamarind
- Jaggery as per taste
- 10 dates boiled, and mashed in mixer
- Chilly powder, salt and a pinch of jeera powder.
Soak d tamarind in hot water. Extract the pulp. Boil and puree the dates too. Boil the tamarind pulp along with the jaggery , date pulp, chilly powder, salt n jeera powder. Keep aside.
- One bunch mint leaves
- 10green chillies
- A small bowl of coriander leaves
- Juice of 1 lemon
- Everest Pani puri masala as per taste.
- 1.5 litres cold water.
Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove and add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest for atleast 5 hours before use.
Soak the Boondi in cold water for half an hour. Drain water and keep aside.
Make a small hole in the poori. Add the Boondi. Pour in a little sweet chutney and follow it up with spicy water. Consume immediately as the poori tends to get soggy.
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