Pani Puri/Golgappa

Prep Time: 10min
Cook Time: 20min
Total Time: 30min

Yield: 3-4 Servings

Ingredients

32 Puris/Golgappa
1 Medium Sized Onion, finely chopped
2 Tblspn Tamarind Chutney(optional)

For Stuffing

1/2 Cup Boiled Chickpeas
2 Medium Sized Potatoes, boiled, peeled & mashed
1 Small Sized Onion, finely chopped
1 Small Sized Tomato, chopped
1/2 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
1/4 Tspn Gingergarlic Paste
1/2 Tspn Chaat Masala Powder

Salt to Taste
1 Tblspn Water
1 Tblspn Oil

For Pani Puri Water

1/2 Cup Mint(Pudina) Leaves
1/4 Cup Cilantro(Kothmir) Leaves
1-2 Green Chillies
Tamarind Lemon Sized or add as needed, extract pulp
2 Tblspn Lemon Juice
1/4 Tspn Pepper Powder
1 Tspn Chaat Masala Powder

1/4 Tspn Amchur Powder

3 Seedless Dates

1/4 Tspn Black Salt 
Salt to Taste
4-5 Cups Water

Directions

For Stuffing

1. For boiled chickpeas; soak 1/2 cup chickpeas in water overnight & drain. Add salt, soaked chickpeas, water as needed (chickpeas must be completely immersed in water) in a pressure cooker & close the lid. Pressure cook for 4-5 whistles on a medium flame. Turn off the flame & let the pressure release naturally. Open the lid & drain water completely. Keep aside & let it cool at room temperature.
2.  Heat oil in a sauce pan on a medium flame, add chopped onion & fry until they turn translucent. 
3. Add gingergarlic paste & saute for a minute. Now add red chilli powder, turmeric powder, salt, chaat masala powder & saute for another minute. Now add chopped tomato & cook for another 2-3 minutes or until tomatoes turn soft & mushy.
4. Add 1/2 cup of boiled chickpeas, mashed potato, 1 tablespoon water & saute for 3-5 minutes. Turn off the flame & transfer to a bowl.

For Pani Puri Water

1. Wash mint, cilantro leaves under running water & drain.
2. In a mixie jar; add mint leaves, cilantro leaves, green chillies, dates & grind to a smooth paste.
3. In a large bowl; add tamarind extract, mint cilantro paste, lemon juice, chaat masala powder, pepper powder, black salt, amchur powder, salt, water & mix everything well.
4. Strain water into another bowl & keep aside.

For Pani Puri

1. Make a hole at the center of each puri with your thumb. Stuff 1 teaspoon of potato chickpea mixture, sprinkle chopped onion into each puri.
2. Dip each puri in water & serve immediately.
3. For Meeta pani puri add 1 teaspoon of potato chickpea mixture, 1 teaspoon of tamarind chutney ,sprinkle chopped onion into each puri. Dip each puri in water & serve immediately.

Note:

• You can prepare boiled chickpeas in advance. 
• Store remaing boiled chickpeas in an airtight container & stays fresh for 2 days when refrigerated.