Servings : Makes 6-8 cups
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.
- 1/4 cup tamarind pulp soaked in 1 cup warm water
- 6-8 cups water
- 1 tsp. chaat masala or aamchor powder (optional)
- 2 tsp. cumin powder
- 1/2 cup chopped fresh coriander
- 1/4 cup chopped fresh mint
- 1-2 green or red chillies
- salt to taste
- 2 tbsp. sugar or to taste
- pinch of black salt
- 1 tbsp. lemon juice
- 1/4 tsp. ginger
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.