Pani Poori popular chaat item Indian street food snack to tantalise your taste buds. Pani Pooris are known as "Poochkas" in West Bengal and "Golgappas" in North India
Preparation Method :
- Sweet-and-Sour Tamarind Chutney:
- Place the tamarind and jaggery with little water in a small saucepan. Bring to a boil and simmer for 5 minutes.
- Add the salt, pepper and half of the roasted cumin powder and cook until the chutney is syrupy.
- Loosen it with a tablespoon boiling water if needed.
- Whisk the yogurt with a little salt, the chilli powder and remaining roasted cumin powder until smooth. Set aside.
- Boil the potato in salted water until tender, then peel and cut into small cubes.
- Arrange the puchkas. Break a hole in the thinner side and fill each puri with a couple of chickpeas and a piece of potato.
- Spoon 1 teaspoon yogurt into each and top with ½ teaspoon of tamarind chutney and Tangy Herb Chutney into each.
- Sprinkle generously with the sev and serve immediately.
Sweet-and-Sour Tamarind Chutney
- 15 grams tamarind paste
- 50 grams jaggery, chopped up
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon roasted cumin powder
- 225 ml plain yogurt
- 100 grams potato
- 22 ready-made small puris
- 50 grams cooked chickpeas, rinsed
- Salt, to taste
- ½ teaspoon chilli powder
- Tangy Herb Chutney
- Handful of sev
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