Pani Puri by Zarnak Sidhwa

Ingredients:

For Pani:

• Dry ginger chutney 1 cup
• Mint leaves 2 cups
• Coriander leaves few
• Green chilies 6-7
• Cumin seeds 2 tbsp
• Salt 1 tbsp
• Chili powder 1 tsp
• Water 8 cups

For Dry Ginger Chutney:

• Tamarind 100 gm
• Jaggery 3/4 cup
• Salt 2 tsp
• Black salt 1 tsp
• Garam masala 1/2 tsp
• Dry ginger 1 tsp
• Black pepper 1/4 tsp
• Chili powder 1/4 tsp
• Chaat masala 1 tsp

For Pani Puri:

• Puffed papri 24
• Potatoes 1 cup
• Chickpeas 1 cup
• Pani puri ka pani as required
  

Method:

1. For pani: Mix all ingredients together, chill and serve.
2. For dry ginger chutney: Soak tamarind in warm water for 1/2 hour at least.
3. Strain tamarind through strainer, add water to facilitate this.
4. Add enough water to pulp, to make it into pouring consistency.
5. Mix in rest of ingredients and bring to boil, lower heat, let it simmer, stirring occasionally, till it thickens a bit.
6. For eating pani puri: Break a hole in center of puri, fill with little potato, chickpea and dry ginger chutney if so desired, then fill with pani and eat whole puri immediately.