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12 December 2012,22:22 by
Ponmathi Srilekha.S

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PANI POORI

Pani Poori popular chaat item Indian street food snack to tantalise your taste buds. Pani Pooris are known as "Poochkas" in West Bengal and "Golgappas" in North India
Makes :
20

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Sweet-and-Sour Tamarind Chutney:
  • Place the tamarind and jaggery with little water in a small saucepan. Bring to a boil and simmer for 5 minutes.
  • Add the salt, pepper and half of the roasted cumin powder and cook until the chutney is syrupy.
  • Loosen it with a tablespoon boiling water if needed.
  • Puchkas:
  • Whisk the yogurt with a little salt, the chilli powder and remaining roasted cumin powder until smooth. Set aside.
  • Boil the potato in salted water until tender, then peel and cut into small cubes.
  • Arrange the puchkas. Break a hole in the thinner side and fill each puri with a couple of chickpeas and a piece of potato.
  • Spoon 1 teaspoon yogurt into each and top with ½ teaspoon of tamarind chutney and Tangy Herb Chutney into each.
  • Sprinkle generously with the sev and serve immediately.

INGREDIENTS

Sweet-and-Sour Tamarind Chutney

  • 15 grams tamarind paste
  • 50 grams jaggery, chopped up
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon roasted cumin powder

Puchkas

  • 225 ml plain yogurt
  • 100 grams potato
  • 22 ready-made small puris
  • 50 grams cooked chickpeas, rinsed
  • Salt, to taste
  • ½ teaspoon chilli powder
  • Tangy Herb Chutney
  • Handful of sev

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