Pani Puri/Golgappa

Cooking Process

1. Step 1: Prepare the Tamarind Chutney:
   
   
   
   • In a saucepan, mix tamarind pulp, jaggery, black salt, roasted cumin powder, and salt.
   
   
   • Cook on medium heat until the chutney thickens slightly, about 5-7 minutes. Set aside to cool.
   
   
   
   


2. Step 2: Make the Spicy Mint Water:
   
   
   
   • In a blender, combine mint leaves, coriander leaves, green chilies, ginger, black salt, roasted cumin powder, chaat masala, and salt.
   
   
   • Add 1/2 cup of water and blend to a smooth paste.
   
   
   • Transfer the paste to a large bowl, add 4 cups of chilled water, and mix well. Adjust salt and spice as needed. Refrigerate until ready to serve.
   
   
   
   


3. Step 3: Prepare the Filling:
   
   
   
   • In a bowl, mix mashed potatoes, cooked chickpeas (or moong dal), black salt, and a pinch of chaat masala.
   
   
   • Garnish with fresh coriander leaves.
   
   
   
   


4. Step 4: Assemble the Pani Puri:
   
   
   
   • Gently crack a small hole in the top of each puri.
   
   
   • Add a spoonful of the potato and chickpea filling into each puri.
   
   
   • Add a drizzle of tamarind chutney, then fill each puri with the prepared mint water.
   
   
   
   


5. Serve:
   
   
   
   • Serve immediately with extra mint water, tamarind chutney, and lemon wedges on the side.
   
   
   • Enjoy the puris one at a time for the full burst of flavors.