PANI PURI VATHAL 500GMS

Pani PuriPreparation Time: 20 minutesCooking Time: 15 minutesServes: 4 servingsIngredients:32 Puris or Golgappa (ready-made or homemade)1 medium Onion, finely chopped (optional)1/2 cup Sev1/4 cup Date Tamarind Chutney, optionalIngredients for Pani:1/2 cup Mint Leaves1/2 cup Coriander Leaves, chopped1-2 Green Chilli, chopped (or to taste)1/2 inch pieces of Ginger1½ medium size Lemon3 tablespoons Sugar1 teaspoon Chaat Masala Powder1/4 teaspoons Black Salt (kala namak / sanchal)4 tablespoons Boondi, optionalSalt to taste4 cups WaterIngredients for Masala:1½ cups boiled, peeled and mashed Potato (approx. 3 medium)1/2 cup boiled Kala Chana (black chickpeas)1/2 teaspoon Red Chilli Powder1/2 teaspoon Cumin-Coriander Powder1/4 teaspoon Chaat Masala Powder2 tablespoons finely chopped Coriander Leaves, optionalSalt to tasteNotes: Soak the kala chana (1/4 cup) for 7-8 hours or overnight in water.Boil chana and potatoes with salt and water in a pressure cooker for 3-4whistles over medium flame or until cooked.Method for Pani:1. Rinse coriander and mint leaves in water and take all the ingredientsof pani.2. Add mint leaves, coriander leaves, green chilli, ginger and lemonjuice (lemon juice is added while grinding to prevent the mint leavesfrom turning dark) in the small chutney jar of a grinder.3. Grind until smooth paste (if required, add 1/4 cup water whilegrinding).4. Transfer them to a large bowl and add sugar, chaat masala powder,black salt and 4 cups water. Stir with a large spoon and mix itproperly. Taste for the salt and add as required. Pani is ready; placeit in a refrigerator for at least 1-hour before serving or use it at roomtemperature. If you like soft boondi, mix it now. If you like crispytaste of boondi then mix it at the time of serving.Method For Masala:1. Take mashed potato, kala chana, red chilli powder, cumin-corianderpowder, chaat masala powder, coriander leaves and salt (add only ifyou have not added while boiling the potatoes and chana) in a bowl.2. Mix them together with a spoon. Masala is ready.Assemble Pani Puri:1. Take each puri and gently make a large hole on its top-middle sidewith a spoon or your index finger or thumb for stuffing.2. Stuff it with masala (more or less, as you like). Sprinkle onion andsev over it and drizzle a drop of date tamarind chutney over it. Takepani-puri water in a medium bowl. Dip each puri in water and enjoy…Tips and Variations:You can use the dried peas ragda as pani puri masala instead ofusing masala of mashed potato and black chickpea.Prepare the pani in advance (2-3 hours ahead) and place it inrefrigerator to enhance the flavor. Take it out of refrigerator justbefore serving.For variation, add 1-tablespoon crushed garlic to prepare garlicflavored pani for pani puri.Adjust the amount of lemon juice and sugar while making pani tomake it taste the way you like it.Taste: Mild spicy and saltyServing Ideas: Enjoy it as a snack