One of our favorite foods, the ubiquitous street food of India, mainly North India and Delhi : Golgappas or pani puris ❤️
Store-bought Pani Puris or Golgappas, about 30 puris.
For the Pani or the masala water, to fill or generously dunk the puris in :
1 1/2 cups fresh and fragrant mint leaves
1 lime – juice + 1 tsp. lime zest
Tamarind. I buy dried tamarind and soak a tablespoon in hot water. Once it’s softened, just squeeze out the pulpy water.
Jaggery – 1 tsp.
1 green chilly, chopped
Roasted cumin powder – 1 tsp.
Salt, can use rock salt or Himalayan salt
Pani Puri or Golgappa masala, store bought. I add about 2 tbsp. Add more or less according to taste.
Chilled water – 1 litre
For the other fillings:
Home-made green mung sprouts – 1 cup.
Fresh coriander, finely chopped
Fresh green onions, finely chopped
Boondi or fried chickpea flour, store bought – 1 cup. I use Haldiram’s brand. This is optional. We love it though!
1 can Garbanzo beans/Chickpeas. I usually sauté them in a little ghee. I add a dash of paprika or red chili powder, salt, cumin and coriander powder.
For the home made green mung sprouts :
Rinse a cup of dried green mung beans with water, and soak in water for 8 hours or overnight. Drain the water in a colander. Cover the beans with a kitchen towel or a muslin cloth. During the day, rinse the beans under water, and again drain water and set aside, covered. Once you see little white shoots sprouting from the beans, it may take 1-2 days, they are ready. Add fresh coriander and green onions.
Did I mention they are an excellent source of nutrients and vitamins, especially when sprouted. And if you sprout some extra beans, which I usually do, toss them raw in a salad or sauté them, an umpteen variety of ways you can eat them.
Back to this recipe now, let’s make the masala water or pani:
In a blender, add all the ingredients, except the spices. Add a cup or two of water, and blend to smooth consistency. Pour in a large bowl. Add remaining water. Add the roasted cumin powder, masala, salt, and check to taste. Depending on how tangy one likes it, feel free to add more masala or lime juice. Mix it very well. One can serve it chilled, or even at room temperature.
Arrange the puris on a platter. When ready to eat, gently crack open the top of a puri, add bits of the fillings. Either dunk it in the water and pop it in your mouth immediately. No cutlery required for this one!😉 Or if you believe in table manners, use a spoon. 😊 Enjoy!