Pani Puri
Ingredients for Aloo (potato) filling:
- 3 large potatoes, peeled and diced large (suitable for mashing)
- 1 red onion, finely diced
- a small bunch of coriander, finely sliced
- 1 tsp ground cumin
- 1 tsp pani puri masala (or chaat masala)
- 1/2 tsp chilli powder
- 1 tsp ground black pepper
- 1/2 tsp salt
- 30 puris
- oil for frying
Method for Aloo filling:
1. Boil the potatoes in salted water with a generous pinch of salt until tender, then drain well and return them to the pot along with the rest of the ingredients.
2. Using a masher, mash and mix well.
3. Heat the oil to 180°C (356°F) and fry the puris for 3-4 minutes or until they have puffed up and turned golden brown.
4. To assemble, make a hole in the puris, add a teaspoon of the potato filling, then dip into the sauce of your choice (recipes below).
Ingredients for Theeka Pani (green sauce):
- 1/2 bunch coriander leaves
- 1/2 bunch mint leaves
- 1/2 thumb-sized piece of ginger, grated
- 1.5 tbsp tamarind puree
- 1 tsp pani puri masala (or chaat masala)
- 1/2 tsp hing (asafoetida)
- 1 tsp ground cumin
- 1 tsp salt
- a handful of boondi
Method for Theeka Pani:
1. Combine everything except the boondi in a blender with 200ml water and blend until smooth.
2. Transfer the sauce to a bowl with 1 cup of ice and an additional 200ml of water, then garnish with the boondi.
Ingredients for Khatta Meetha Pani (Brown Sauce):
- 3/4 cup tamarind puree
- 2 tbsp spicy jaggery
- 1 tsp pani puri masala (or chaat masala)
- 1 tsp ground cumin
- 1/5 tsp hing (asafoetida)
- 1 tsp ground black pepper
- 1 tsp salt
- a handful of boondi
Method for Khatta Meetha Pani:
1. Combine everything except the boondi in a blender with 300ml of water and blend until smooth.
2. Transfer the sauce to a bowl with 1 cup of ice, then garnish with the boondi.
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