PANI PURI (GOLGAPPE)

My favourite street food in the whole world is Indian Pani Puri also known as Gol Gappe. Pani - means water, and Puri refers to the little dough balls. They're crispy and filled with tangy, herby, spiced water as well as a spiced potato mix. It's a flavourful, textural delight that you MUST TRY!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

peel, chop and boil your potatoes til fork tender (about 15-20 minutes depending on how large you have cubed your potatoes). Strain and add to a bowl. Mash potato roughly, leaving some small chunks for texture. Stir through all other masala potato ingredients and set aside.

Step 2

Into a blender place the 2 cups water, coriander, mint, ginger and green chilli. Blend til smooth then strain with a cheese cloth. Whisk in all other pani ingredients and set in fridge to chill slightly.

Step 3

Place pitted dates in a small saucepan and just cover with water. boil for around 5 minutes to soften. Transfer to blender with the water and all other ingredients and blend til smooth.

Step 4

Fill a pot with a couple inches of oil. Heat oil and fry puri for a few minutes til puffed up then set aside on some paper towel to strain.

Step 5

Fill and eat pani puri one at a time for the best experience. Use your thumb to poke a hole in your puri. fill with a pinch of potato mixture and a small dollop of date and tamarind chuntney. Fill with the pani water and eat IMMEDIATELY.