Pani Puri

Method

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   About Pani Puri: Pani Puri (also called Golgappa or Puchka) is the most beloved Indian street food. Crispy hollow puris are filled with spiced potato and chickpeas and dunked in tangy, spicy mint-coriander water. Each puri must be eaten in one bite. It is an explosion of flavours and textures.

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   Make the puris: Mix 1 cup fine semolina (sooji), quarter cup maida, half tsp salt and water to make a stiff, tight dough. Knead for 5 minutes. Cover and rest 20 minutes. Roll very thin — thinner than paper almost, 1-2mm. Cut into small circles using a cookie cutter or small glass, about 4-5cm diameter. Deep fry in medium-hot oil — they will puff up into hollow balls. Fry until crispy and golden. Alternatively buy ready-made puris from Indian stores to save time.

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   Make the green pani (spiced water): This water is the soul of pani puri. Blend together 1 large bunch fresh mint leaves, half bunch fresh coriander, 4-5 green chillies, 1 inch ginger, 1 tbsp tamarind paste, 1 tsp black salt (kala namak — essential, gives the distinctive flavour), 1 tsp cumin powder, half tsp chaat masala and salt to taste. Blend with 1 cup water to a smooth paste. Strain through a sieve. Add 4-5 cups cold water and stir. Taste and adjust — the pani should be tangy, spicy, herby and refreshing. Chill in the refrigerator.

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   Make the sweet tamarind water: Mix 2 tbsp tamarind paste with 1 cup water, 2 tbsp jaggery, half tsp cumin powder and a pinch of black salt. This sweet water is optional but traditionally offered alongside the spicy green pani.

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   Make the filling: Boil 3 medium potatoes and half cup white chickpeas (boiled). Peel and roughly mash the potatoes keeping some chunks. Mix with the chickpeas. Add half tsp cumin powder, half tsp red chilli powder, 1 tsp chaat masala, salt, finely chopped onion, fresh coriander and a squeeze of lemon. Mix well.

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   Set up the serving station: Arrange the crispy puris on a plate, the potato filling in a bowl, the chilled green pani in a pitcher and sweet pani in another. Place a teaspoon for filling and serving.

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   Fill and eat: Make a small hole in the top of each puri with your thumb. Fill with 1 tsp of potato mixture. Pour or dip into the green pani until almost full. Place the entire filled puri in your mouth in one bite. Do not bite halfway — the whole puri at once is essential for the experience.

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   The sequence: Eat 4-5 green pani puris then request one with sweet pani for a different flavour. Good pani puri stalls offer this alternation.

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   Troubleshooting: If puris do not puff the oil is not hot enough or the dough is too thick. The rolled dough must be very thin for hollow puris.

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    Serve immediately: Once filled with pani the puris must be eaten within seconds — they go soggy very quickly. This is street food meant to be eaten standing up, fast and joyfully.