Everyone loves chaat. Especially kids. And college goers. Its like they can go on and on eating chaat. And gol gappe is probably the winner of all chaats. Mumbai s Juhu beach chaat, Chaat street at bangalore, Gullus at bangalore are some places that are well remembered for chaat. I have eaten in all these places at Bangalore a million times and all for decent prices. But my favourite has always been Hot Chips at Jaya Nagar where we used to devour so much for a meagre sum of 100 rupees. I prefer eating pani puri at home though. And because i have a bunch of kids who i teach in the evening, who also happen to be my greatest fans did really well in their exams, i wanted to give them a treat of pani puri.
Prep Time: Under 10 mins
Cook Time: Nil
Makes about 50 pani puris
What you need?
For the Filling:
Potatoes 3 large boiled
Chick peas soaked overnight and boiled 1/2 cup
Cilantro chopped finely 3 tbsp
Chaat powder 2 tsp
Salt as per taste
Chilli powder 1 tsp
Black salt 1 and 1/2 tsp
Jeera powder 1 tsp
For The Pani:
Cold water 3/4 liter
Dry mango powder 1 tsp
Pani poori masala 1 and 1/2 tbsp
To be ground into a fine paste:
Pudina or mint leaves 1 cup
Ginger a small bit
Juice of a lemon
Green Chillies 4
Salt as per taste
How to make the pani:
Grind all the ingredients for grinding to a smooth paste.
Add this to the water.
Now add pani puri masala, dry mango powder and salt to the water and mix well.
For the sweet chutney:
Tamarind the size of a small lemon
Deseeded dates 1/3 cup
Jaggery powdered 1/4 cup
Cumin seed powder 1/3 tsp
Chilli powder 1/2 tsp
How to make the sweet chutney?
Clean the dates and the tamarind.
Pressure cook the dates and the tamarind with jaggery adding 1 cup of water and pressure cook for 2 whistles.
Once done, let it cool and blend in a mixer to a fine paste.
Strain the mixture with a sieve.
Add 1 cup of water, cumin seed powder and chilli powder and mix with the date tamarind paste.
Transfer to a dry container and store in the fridge.
For the assembly of the pooris:
First crack small holes in the pooris on the top.
Mash the potatoes and chick peas along with the spice powders, salt and cilantro.
Stuff a little of the potatoes in the pooris.
Serve with the pani and the sweet chutney in a bowl separately.
You can even add boondi to the pani and serve.