Pani puri is a great snack, found on roadside food carts all over India. It is the starter dish in my platter often known as spice shots. You can have it before my main course meal.
1 cup mint leaves (pudina)
|1/8 tablespoon of asafoetida|
|2 -4 green chilies (adjust to taste)||1 tablespoon of roasted cumin seed powder|
|3 tablespoons of tamarind paste||1 tablespoon of sugar (adjust to taste)|
|3 tablespoons of lemon juice||1/2 tablespoon black pepper|
|1 tablespoon of black salt||4 cups water (adjust to taste)|
|1 tablespoon salt (adjust to taste)||Puris (semolina balls) you can buy ready made from Indian grocery shop|
|1/4 tablespoon of ginger powder|
1. Blend everything except the water together to make fine paste. While blending, add water as needed to blend.
2. Taste to adjust the green chilies as they can be mild or hot.
Add more lemon juice, sugar and salt as needed to your desired taste.
Remember you will be adding more water to dilute, so paste should be spicier.
Strain the paste using water as needed.
3. After straining mix the paste with remaining water or adjusting the taste. The pani (water) will taste best if refrigerated for a day.
4. Pani puri (semolina puri) are served by making a hole in each puri. Fill the puri with boiled and chopped potatoes or boiled chickpeas.
Finished by filling each puri with spicy water (pani). Enjoy.