Thursday, 2 August 2012

Paani Puri

Paani Puri for Mumbaiites,or Golgappas for delhhiites , its always a favourite when it comes to snacking out , especially when out shopping and wanna grab a quick chatpatta bite!
Get nostalgic when I see college students enjoying pani puris across the roadside thelas or small carts.
But being a parent myself ,I now understand why my mom asked us to avoid street food ,and we never paid any heed !I secretly pray my toddler listens to me ,atleast when it comes to eating out.
May be that's why I ve tried to master the art of street food , making it as delicious and chatpatta as the ones at thelas, but only more healthy,hygenic and nutritious!
This homemade pani puri is quick ,especially when you have your twin chutneys ie.Mint chutney and tamarind and date chutney ready! And the best part, you dont have to count the puris per plate , just go ahead and Indulge!


1 Cup soaked white peas or Safed watana
1/2 tsp Namak Shamak
1/4 tsp Turmeric
1/2 Cup Boondi,Khaari
1 Cup Chopped boiled potatoes
1 Packet Paani Puris

For the Paani Puri Paani

1 Cup Tamarind and Date chutney
1/2 Cup Mint Chutney
2 tsp Chaat Masala
1 Cup Cold Water
(For chutney recipes ,refer the Ragada Pattice recipe)

Pressure cook the white peas with 3/4 cup water and salt and turmeric for 2-3 whistles. They need to be soft and mushy when cooked.

Add 1/2 Cup water to the cooked ragada ,if its too solid,make it little watery.
Add 1 tbsp of the boondi to the cooked ragada.

Mix all the ingredients for the paani in a vessel or a earthen pot.
Add some boondis to the water and stir.
To serve, break a hole in the gol gappa and add the potatoes,a tsp of the ragada mixture and fill the rest with the paani. Consume immediately.

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