Paani Puri

No. of servings:  6-8
Preparation Time:  10 mins	Cook Time:  25 mins

This popular street food from India is enjoyed by young and old alike!  Literally bursting tangy and spicy flavors in the mouth all at once, eating this is an experience in itself.

Ingredients:

• Paani puri (Pani puri, Golgappa, Puchka) - 8-10 per serving
• Green gram - 1 cup
• Potato - 1 large
• Mint leaves - 2 fistfuls 
• Coriander leaves - 1 fistful
• Tomato - 1 large
• Chopped onion - 1 large
• Ginger - 1 inch
• Lemon juice - 1 tbsp
• Green chili paste - 0.75 tsp
• Roasted and powdered cumin - 1.5 tsp
• Kaalanamak (black salt) - 2 tsp
• Amchur powder - 1.5 tsp
• Jaggery (or) brown sugar - 2 tsp
• Turmeric - 0.5 tsp
• Salt - per taste
• Sweet chutney

Method:

• Wash green gram and potato.  Add water up to half an inch above the green gram 
• Pressure cook these with salt, 1 tsp jaggery, turmeric ('Pressure' mode for 8 mins in IP)
• Grind Tomato, half onion, ginger, green chili paste, lemon juice, mint and coriander leaves into a fine paste
• Add about 3-4 more cups of water and strain this into a vessel
• Add roasted cumin powder, jaggery and salt
• Add half of the kaalanamak and amchur powder
• Mix well
• Remove excess water from the cooked green gram and potato (if any)
• Mash them and mix in remaining onions, coriander leaves, kaalanamak, amchur powder and salt (if needed)
• Serve this stuffing and paani along with puris and sweet chutney as shown

Tips and Tricks:

• Straining the ground paani makes the texture homogenous, although there isn't much fibre that strains out
• Adding lemon juice in the grinding keeps the color of the mint fresh
• To roast cumin quickly, put it in the microwave for 30 secs, cool and powder
• Kaalanamak aids digestion

Pictures: 

Final Outcome: