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Saturday, September 30, 2017

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

One of the standard snacky items is Pani puri in the streets of mumbai, it was not uncommon to find people munching this crispy snack in one go! It seems that as if the street was in the midst of an extended street party, families lined the street and  appeared to satisfy the unbeaten taste. I discovered that it did not matter which stall do one stopped at as the pani puri were remarkably similar. I love their texture much like walking on a fine sandy beach. I find Pani puri a healthy snack that can not only count as a treat in one's diet chart but it also tinkles and liven's our taste buds. Looking back, I am stunt by the fun me and my bff Ruchi used to have in gulping down the pani puri's, the fun of competing with each other was on the number's of pani puri you can add in quickly, the more and faster you can gulp - the chances of winning thickens.

I tried my hand at a few recipes I found online and was disappointed, until I came up with this recipe and extend the makings of pani puri.  Pani puri's are delicate bubbles that are fried and crack fairly for mashed sprouts filling and later the spicy masala water or pani gets dribbled into the puri or crispy mini balls. They should be handled with care when they are first served.

Pani puri recipe requires patience and time, it is mainly made up of minimal ingredients like flour, spices and water, you can make extra puri's in advance and store them in a mason jar.  For me, the main ingredient for pani puri is spicy masala water and crisp puri. Try this delicious and yummy one at a go gulping snack and share your take with us.

Edible Pani Puri Shots

Preparation Time: 1 hour
Cooking Time: Less than 10 minutes
Total Time: 1 hour, 10 minutes
Serves: 2 persons

Step 1
Ingredients for Spicy Pani/Water
2-3 Green Chilies
1/2 cup Cilantro or Coriander leaves
1 teaspoon of Ginger paste
1/2 cup Mint leaves
1 tablespoon Lemon juice
1-2 teaspoon Chat masala powder
Pinch of Black Salt
3-5 cups Water
Salt to taste

  • In a blender, add 2 green chilies, 1/2 cup freshly chopped cilantro or coriander leaves, 1 teaspoon of ginger paste, 1/2 cup of chopped mint leaves and blend everything into a fine paste.
  • Add 3 cups of water, salt to taste and 1 tablespoon of lemon juice and keep stirring till it mixes well.
  • Add water in a glass jar or bowl, add 1 teaspoon of chat masala powder & a pinch of black salt and keep it in fridge or you can use 2-3 cups of chilled water for quick results. 
  •  Note: You can adjust the spice by increasing or decreasing the amount of green chilies. Avoid adding more water into the fine blended paste. 
Step 2
Ingredients for Sweet & Sour sauce
1/2 cup Tamarind
3-4 dates
1 cup grated Jaggery
1/2 teaspoon Red chili powder
1/2 teaspoon Black pepper
1 teaspoon dry & roasted Cumin or zeera seeds
2 cups of Water
Salt to taste

  • In a vessel, add 1/2 cup Tamarind, 3-4 dates, 2 tablespoon grated Jaggery & a cup of water. Boil it for 2 minutes on a high flame. Now, on a medium flame keep stirring the mixture for another 5 minutes.
  • Once, tamarind turns soft - turn off the flame and remove it on a plate and leave it to cool down for sometime.
  • Now remove the seeds of tamarind and dates and strain it using a fine-mesh strainer with the help of a spoon or a spatula. Strain until all the fiber gets separated from the tamarind pulp. You will see all the pulp has fallen down in the bowl and the fibrous thing is left behind in the strainer. This idea will save your time giving you better results.
  • Now add half teaspoon red chili powder. 1 teaspoon roasted zeera or cumin seeds, half teaspoon black pepper powder and salt to taste.
  • Mix well & add little water until you don't make a desired thick consistency.
    Adjust spicy and sweet taste of the sauce by adding red chili powder or jaggery.
Step 3
Ingredients for Yogurt sauce
1/2 cup whisk yogurt, avoid sour yogurt for preparing this sauce.
1 tablespoon mint paste (Blend mint leaves in a blender with little water to form a fine paste)
Salt to taste.

  • In a bowl, add 1/2 cup whisk yogurt, 1 teaspoon paste of mint leaves and salt to taste. Mix well.
  • You can skip this sauce if you want as we have already added mint leaves in spicy masala water. Yogurt and mint leaves blends well together in terms of taste - without this sauce pani puri is an incomplete snack for me.
Step 4
Ingredients for Stuffing
1 large finely chopped Onions
1/2 cup Chick peas
Salt to taste

  • Wash and soak 1/2 cup chickpeas overnight to cut down your cooking time upto 25%. Boil it with 1 teaspoon of salt.
  • You can even add 1 medium size peeled and boiled potato with boiled chickpeas. Mash boiled chickpeas and potatoes together. Adjust salt taste. You can also add finely chopped fresh cilantro or coriander leaves.
  • If you want to prepare a healthy snack for your kids and family then you can add mong dal or green mung beans. I don't prefer potatoes and other beans in this recipe so I have only added boiled chickpeas.

Step 5
Ingredients for Pani Puri Shots
30-50 crisp ready-made Puri's (ready-made puri's are easily available in markets)
1 small cup Tamarind sauce
1 small cup Yogurt sauce
1 bowl Spicy masala pani
1/2 cup Chickpeas
1 small cup Chopped onions 

  • Simply grab a puri, gently make a large hole on the top-middle side of the puri with the help of your thumb or fork.
  • Add 1 teaspoon of boiled chickpeas (you can add 1 teaspoon mixture of boiled and mashed potato and 1 teaspoon of green mung dal), half teaspoon of finely chopped onion, drizzle few drops of sweet and sour sauce made up of tamarind and jaggery, 1 teaspoon of yogurt or dahi sauce.
  • Now dip the puri into the spicy masala pani/water or simply add 2-3 tablespoon of spicy water.
  • Quickly gulp it down. I hope you enjoyed it.
  • You can adjust the taste as per your likings.
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