Paani puri/Golgappa/puchkas

This is very popular street chats in Asian countries, India, Pakistan, and Nepal. Pani puri literally means ‘water in fried bread’. It is round hollow fried bread with potato based filling then dipped in liquid sauce (Paani). Paani mainly has two versions, spicy and sweet. This has occupied its place as starter in sophisticated wedding occasions due to its simplicity.

 Boiled soft chickpeas, grated carrot, mashed potatoes makes the stuffing and the bright, pungent herb goes for making of paani(spicy) hence makes it healthy eating.

       For fresh home made puri recipe click on the link puri recipe

Ingredients:

24-30 puris (for fresh home made click on the link puri recipe)

For stuffing
3 medium size potatoes (boiled, peeled and mashed)
1 large onion, finely chopped
100 gm chickpeas (boiled)

For paani
¾ bunch mint leaves
½ bunch coriander leaves
2 green chilies
2 tbsp tamarind paste
Salt to taste

Directions:

Step 1: In a blender add all ingredients listed for making of paani and blend them to fine paste using required amount of water.

Step 2: Transfer it to large bowl and add 3 cups of water, add salt as per your taste. You may add or lessen the quantity of water based on your taste, do keep a check on seasoning. This has to be watery not thick.

Step 3: Break open top of puris using your thumb, application of little pressure is enough to do this. Now stuff them with chickpeas, potatoes and onion about 1 tsp for each puri. Pour paani slowly to fill up the puris. What after this? Pick it up one by one and straight into your mouth. Enjoy!

Note:
As I always say spices can be adjusted based on your spice level.