Pani Puri ( Golgappa) Chutneys & Stuffing

Ingredients (29)

• fresh coriander leaves2 cup
• fresh mint leaves1 cup
• green chillies5
• garlic cloves10
• ginger1
• raw mango50 g
• lemon juice
• chaat masala0.5 tsp
• black salt
• salt
• groundnut oil4 tbsp
• cumin seeds1 tsp
• fennel seeds1 tsp
• tamarind250 g
• dates100 g
• jaggery250 g
• water3.5 cup
• salt
• potatoes3
• onion0.5 cup
• fresh coriander leaves2 tbsp
• chaat masala0.5 tsp
• roasted cumin powder0.5 tsp
• black pepper powder0.25 tsp
• kashmiri chilli powder0.5 tsp
• salt
• cooked chickpeas0.5 cup
• raw mango0.25 cup
• ready-made pani puri shells45

Method

1. 1

   Grind the coriander leaves, mint leaves, green chillies, garlic, ginger and raw mango into a smooth paste using very little water.

2. 2

   Add the lemon juice, salt, black salt and chaat masala.

3. 3

   Blend again until smooth and refrigerate.

4. 4

   Heat the groundnut oil in a saucepan.

5. 5

   Add the cumin seeds and fennel seeds and sauté until aromatic.

6. 6

   Add the tamarind, dates, jaggery and water.

7. 7

   Cook for 10–12 minutes, stirring occasionally, until the raw smell disappears and the chutney thickens slightly.

8. 8

   Cool, blend if required and strain for a smooth chutney.

9. 9

   Combine the mashed potatoes, onion, coriander leaves, chaat masala, cumin powder, black pepper, Kashmiri chilli powder and salt.

10. 10

    Mix well.

11. 11

    Fold in the cooked chickpeas and chopped raw mango if using.

12. 12

    Make a small hole in the top of each puri.

13. 13

    Fill with the prepared potato mixture.

14. 14

    Add a little green chutney.

15. 15

    Add a little sweet tamarind chutney.

16. 16

    Fill with chilled pani (spiced mint water), if using.

17. 17

    Serve immediately before the puris become soft.