Pani Puri 🇮🇳

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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