Ingredients
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KHATTA MEETHA CHUTNEY
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Lemon sized Jaggery
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Lemon sized Whole tamarind
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1/4 tspn Jeera powder
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1/2 tspn chaat masala
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salt
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water
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TEEKHA PAANI
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1 handfull pudina leaves
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Half handfull coriander leaves
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2 green chilli
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Raisin sized ginger
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salt
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1/4 tspn Jeera powder
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1/2 - 3/4 tspn chaat masala
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Few Boondi
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FILLING
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3 medium Boiled potato
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1 cup Sprouted moong bean
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salt
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coriander leaves
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Raw onion
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Puri - Can be brought readymade or made at home.
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Nylon shev
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chaat masala
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curd
Directions
A mouth watering snack the moment your ear drums get hit by the word ‘Paani puri’
Hey everyone
We often have homemade paani puri as a snack cum dinner recipe. because me and my husband cant really stop eating untill we have had like 20 gol gappes…. Lol. It is simply irresistible. my daughter being a toddler does’nt enjoy much of it but she gets very excited looking at the way the paani puri platter is organized that she will simply start playing around.
Yes, it is almost loved by alot of indians and almost a lot of non indians as well. since this lockdown started i have mastered in preparing the most yummiest pani puri snack at home. otherwise we would often visit our fixed pani puri corner to have a plate. sometimes after dinner or while having evening walk or sometimes when we gossip with friends we grab gol gappe.
Let me pen down in the most simplest version yet very refreshing taste for you:
FOR KHATTA MEETHA CHUTNEY
In a bowl soak a small lemon sized tamarind along with some water. after few time extract the water by squeezing out the pulp. in this water just add jaggery, kashmiri chilli powder and jeera powder and give a good stir. adjust salt as per your taste. this chutney for paani puri goes raw only. otherwise if you are using for other chaat recipes check out the chutney here.
FOR TEEKHA PANI
In a blender jar, add pudina and coriander leaves. add green chilli and ginger. take some salt and grind it to a very fine paste. use water while grinding if required. now in a narrow vessel pour in this mixture. put some pepper powder, jeera powder, chaat masala and give a good stir. this mixture should be watery.
FOR FILLING :
Filling are of many different types. i prefer boiled potato and boiled sprouts. they give you a more subtle and light flavour when had along with other two chutneys. moreover you wont be able feel it extreme spicy when you have it with potato filling. otherwise gol gappe can become tedious to swallow if one cant handle the spiciness.
OTHER GARNISHING INGREDIENTS :
Nylon shev refers to a shev that is extremely fine. and it tastes much better. you can also have dahi sukha puri at last just to calm down your taste buds after going through a spicy chaat. to make dahi sukha puri : Grab a puri , take the potato filling, chaat masala, shev and curd. no chutneys at all as they are meant to be had sukha meaning dry – without chutneys.
PURI – HOMEMADE OR READYMADE OR JUST READY TO FRY :
Puri that holds the filling and chutneys are of three types. either you make from scratch if you are single person. or buy a packet of store bought puri. the last one is the puri is packed like fryums – you will have to fry at your home which is also a very good option.
