Pani Puri / Pani Puri / Gol Gappa

Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.

If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.

Pani puri recipe Ingredients

250g Pani Puri or gol gappa

125g black chickpeas

100g steamed bean sprouts (lentils should just begin to sprout) - optional

125g potatoes, boiled and coarsely mashed

1 bunch of mint leaves

1/2 bunch of coriander leaves

salt to taste

1/4 tsp chilli powder

6 tbsp pani poori masala

mint chutney

tamarind chutney

Method

Grind the mint and coriander leaves into a paste.

Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat