Saturday, January 22, 2011


I call it as "Butti Pani Puri".(As they sell by arranging puris in buttis). Boiled chana dal(chick peas),potato,along with other spices is what goes into golgappas.These are definitely different from pani puris. As per me, Kalanamk,Jeera powder , tamarind and amchur powder are kicker ingredients in this.
Additional element, Mint gets the freshness and green chilly gets spicy taste to pani.

You Need To Have:

For Pani:

1/2 bunch Mint Leaves
small piece of ginger
4-5 green chilies
1/2 bunch coriander leaves
1/2 concentrated Tamrind Pulp
1 tsp jeera powder
1 tsp kala namak
1 tsp Amchur powder

Divide  coriander leaves into 2 parts. use one part while grinding and another for garnishing.
Put all the ingredients in mixer jar and  grind it to fine paste.
Transfer this to clay pot or regular vessel and add required amount of water and salt.Finely chop remaining  coriander leaves and add this to pani.

If clay pot is not available, put pani in refrigerator (optional, I like chilled pani than pani at room temperature)

For Meeta:

1/2 cup Tamarind Pulp
1/4 cup powderes Jaggery
1 tsp Jeera Powder
4 cups of water

Mix all the ingredients of meeta and keep it in refrigerator.

For Stuffing:

1/2 cup Boiled potatoes
1/2 cup boiled Chick Peas
1/4 cup finely chopped onion
1/4 cup finely coriander leaves
1 green chilly finely chopped
1 tsp red chillly powder
1 tsp jeera powder
1 tsp kala namak
1 tsp amchur powder
regular salt as per taste

Mix all the ingredients and keep it aside(smash  boiled Chick Peas lightly while mixing).

Make a hole in chat puris. Fill in small amount of above stuffing.Dip in Metta then in pani and enjoy.


No comments:

Related Posts Plugin for WordPress, Blogger...