Pani Puri / Golgappas /Puchkas / Pani ke Batase

Instructions

1. Boil potatoes and cut into small pieces or simply mash them.
2. Soak the moong overnight. Next day just steam them for 15 minutes with a pinch of salt. Drain, add dhania-jeera powder and mix well.
3. For the Tamarind-Date Chutney - Take the dates, tamarind and jaggery in a vessel. Add 2 cups of water and boil for 15 minutes. Cool. Grind in a mixie. Add in salt to taste and red chilli powder. Adjust water according to the thickness of the chutney required.
4. For the Pani - In a big mixie vessel, grind together the mint leaves, coriander leaves, green chillies, jeera, ginger, lemon juice, amchur powder, pani puri masala and salt along with 4-5 cups of water. Chill the ready pani/water in the refrigerator for an hour.
5. To serve - Make a hole in each puri, fill it with the potato, moong, boondi, sweet chutney and top it up with the chilled pani. Pop the whole puri into your mouth and have a blast. Continue till your stomach can hold no more!

• Servings : 5 people
• Ready in : 30 Minutes
• Course : Snack
• Recipe Type : Snacks/ Fast Food