Thursday, 3 November 2011

Paani / Spicy water for Paani poori

This is the spicy water flavoured with mint and curry leaves. A nice companion for golgappas.

This comes for about 100 paani pooris

Coriander - 1 small bunch
Mint - 1 small bunch
Curry leaves - handfull
Green chilli - 5-6
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Kaala namak (Black salt) - 1/2 tsp
Salt as per taste
Tamarind - 2 lemons size
Coriander, Mint, Curry leaves, Green chilli, Cumin powder, Coriander Powder and Tamarind
Grind all the above ingredients except tamarind.
Soak the tamarind until soft and extract the juice. Mix the tamarind pulp along with 8-10 cups of water and add the ground mixture.

For the filling
2 cups of boiled chickpea
2 cups of mashed potato
1 cup of  finely chopped onion
1 tsp - Chat masala
1/2 tsp - chili powder (optional)
Salt as per taste
lemon juice extracted from 1 lemon

Mix all the above ingredients and keep it aside.

To make the paani poori, take each poori, make a whole by tapping it gently, fill it with the potato mixture and pour the paani into it.
Golgappas ready to serve with spicy paani

1 comment:

  1. Never saw curryleaves in pani..u gave a south Indian touch 2 pani..:)