Pani Puri (Gol Gappe)

Hi All,
      Rainy season is here and eating out from  PHERIWALAS (street vendors) is not hygienic. My son loves Gol Gappe , whenever he sees Pani puri vendor he cant resist them. So after seeing his love towards Pani Puri, I decided to make it at home, so that he get hygienic food of his choice.

Ingredients:
1 pack of puris ( I used ready-made one )

For Pani (Spicy Water)
1 1/2 cups  mint leaves (pudina)
1/cup  coriander leaves 
1/3 cup tamarind (imli)
25 gms chopped ginger 
2-3 green chilies
1 tsp roasted cumin seeds 
1 1/2 tsp black salt 
1/2 tsp asafoetida (hing)
1/2 tsp black pepper powder
2 tbsp sugar
salt to taste

Remaining ingredients:  
Boiled Potatoes
Boiled black chickpeas
Tamarind Chutney

Method:

• Soak the tamarind in ½ cup of warm water for 1 hour. Strain out all the pulp through a sieve. Keep aside.
• Combine the pulp with the remaining ingredients of pani in a blender and grind into a fine paste. Keep adding water according to the requirement.

• Transfer the paste into a large bowl, add 1 litre of water, black salt and salt and mix well.

• Chill for at least 2 to 3 hours before serving.

Note: Add 3-4 tbsp of tamarind chutney into the pani for more flavour and less spicy. In case you don't have tamarind chutney then skip this step.

For Serving:

• Mash boiled potatoes roughly and mix boiled chickpeas into it. Add 1/2 tsp salt, 1/4 tsp red chilly powder and 1/4 tsp cumin powder. Mix well and serve along with the pani puri.
• Crack a small hole in the centre of each puri.

• Fill with little potato-chickpea mixture, then top a little tamarind chutney. 
• Immerse it in the chilled pani and serve immediately.

Sending it to Guru's event: