October 19, 2011

Gol Gappe PANI PURI :)

Everyone loves chaat. Especially kids. And college goers. Its like they can go on and on eating chaat. And gol gappe is probably the winner of all chaats. Mumbai s Juhu beach chaat, Chaat street at bangalore, Gullus at bangalore are some places that are well remembered for chaat. I have eaten in all these places at Bangalore a million times and all for decent prices. But my favourite has always been Hot Chips at Jaya Nagar where we used to devour so much for a meagre sum of 100 rupees. I prefer eating pani puri at home though. And because i have a bunch of kids who i teach in the evening, who also happen to be my greatest fans did really well in their exams, i wanted to give them a treat of pani puri.

Prep Time: Under 10 mins
Cook Time: Nil
Makes about 50 pani puris

What you need?

Pooris 50 

For the Filling:

Potatoes 3 large boiled
Chick peas soaked overnight and boiled 1/2 cup
Cilantro chopped finely 3 tbsp
Chaat powder 2 tsp
Salt as per taste
Chilli powder 1 tsp
Black salt 1 and 1/2 tsp
Jeera powder 1 tsp

For The Pani:

Cold water 3/4 liter
Dry mango powder 1 tsp
Pani poori masala 1 and 1/2 tbsp

To be ground into a fine paste:

Pudina or mint leaves 1 cup
Ginger a small bit 
Juice of a lemon
Green Chillies 4 
Salt as per taste

How to make the pani:

Grind all the ingredients for grinding to a smooth paste.
Add this to the water.
Now add pani puri masala, dry mango powder and salt to the water and mix well.

For the sweet chutney:

Tamarind the size of a small lemon
Deseeded dates 1/3 cup
Jaggery powdered 1/4 cup
Cumin seed powder 1/3 tsp
Chilli powder 1/2 tsp

How to make the sweet chutney?

Clean the dates and the tamarind. 
Pressure cook the dates and the tamarind with jaggery adding 1 cup of water and pressure cook for 2 whistles.
Once done, let it cool and blend in a mixer to a fine paste.
Strain the mixture with a sieve.
Add 1 cup of water, cumin seed powder and chilli powder and mix with the date tamarind paste.
Transfer to a dry container and store in the fridge.

For the assembly of the pooris:

First crack small holes in the pooris on the top. 
Keep aside.
Mash the potatoes and chick peas along with the spice powders, salt and cilantro.
Stuff a little of the potatoes in the pooris.
Serve with the pani and the sweet chutney in a bowl separately.
You can even add boondi to the pani and serve. 


3 comments :

  1. Delicious n mouth watering ones..I love them a lot......
    Glad to follow you dear:-)
    Do drop by my space too
    Erivum Puliyum

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  2. oMG ! are u from Bangalore too ?? that jayanagr thingie sure did me in !! Hot chips and all that !!

    too many special memories of Bangalore :-)


    Kalyani
    Join me in GFF - a 100-day Global Food Festival here
    New event all this November: Flavours of China

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  3. Ah..Chaat!!! Reminds me of Bombay! Your pani porri is very tempting indeed!

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