Pani puri is a popular street snack in India, Pakistan, Bangladesh and Nepal. It consists of tiny round hallow crispy puri, filled with a delicious chaat mixture consisting of chickpeas and some other ingredients. Then flavoured water (pani) is poured over the entire thing, making for a delicious explosion of flavours in each mouthful. I have covered the channa chaat and puri recipes earlier (links given in the instructions below). Here is the Pani recipe that pulls everything together to create this awesome dish.
Chana Chaat recipe can be found HERE.
Puri/poori recipe can be found HERE.
To prepare the Pani, first soak the tamarind pulp in 1 cup of water for about 30 minutes, then squeeze out all the seeds and strain the liquid.
Put the chopped coriander, min, chillies, ginger and a bit of water in a blender, and blend until smooth. Then add all the other ingredients. Mix well and give it a taste. Adjust flavours as needed. This mixture needs to be on the watery side.
Refrigerate the pani for a few hours to develop the flavours. It tastes great fresh but tastes even better the following day, as is normally served cold on the filled puris.