Pani Puri Shots

A popular favorite in the indian street food scene! Crispy puffs filled with a robust spiced water and sweet tamarind chutney.

Pani puri (or gol gappe depending on what part of India you're from) are an absolute staple in indian street food. As usual, I wanted to share a quick and fuss-free recipe with you guys on what has to be my favorite street food recipe!






Pani:

  1. 1.5 c water

  2. 2 tbsp mint

  3. 3 tbsp cilantro

  4. 1 tbsp pani puri masala

  5. 1-2 green chillies (depending on desired spice level)

Imli chutney:

  1. 2.5 c raw sugar

  2. 2 tsp cumin seeds (roasted + crushed)

  3. 2 tsp salt

  4. 2 tsp red chili powder

  5. 1 tsp black pepper

  6. 1/2 tsp ginger powder

  7. 1/2 tsp garlic powder

  8. 1/4 tsp smoked paprika

  9. 1/2 package of tamarind (200g)

  10. 2 c hot water





Pani:

  1. Simply blend all ingredients in a food processor and you're ready to go!

  2. Optional: sometimes the cilantro and mint leaves don't get grinded finely enough in the food processor, so feel free to strain your pani with a sieve before serving to get out the larger pieces.

Imli Chutney:

  1. Soak your fresh imli in about 1.5 c of hot water. Make sure to break apart the imli so as much surface area is covered as possible by the hot water. This will ensure that the imli softens up evenly and thoroughly.

  2. Strain the imli through a sieve and squeeze out as much pulp as possible! This honestly takes a lot of elbow grease and patience. I usually spend a solid ten minutes trying to get out as much as I can.

  3. Then I take the leftover imli and soak it for a second time in about 1/2 c of hot water, and then I repeat the process stated above. (Except, for the second time around, there is much less so strain so I spend only a couple of minutes straining out the pulp)

  4. Mix your pulp with all of your other spices and sugar and place your chutney in the fridge. It will thicken up perfectly overnight. (But feel free to consume it right away too! It will still taste great, but the consistency may be a little thin at first).

  5. Note: the secret to my imli recipe is dry-roasting my cumin seeds. I do this for about a minute or so until the cumin is fragrant and has slightly browned. I then crush the cumin seeds with a mortar pestle.

  6. Note: for the filling inside my puris I just mix up some chickpeas, boiled potatoes (cut into small cubes), red onions, cilantro, chaat masala, and red chili powder!

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