Sweet n Crispy n Tangy "PANI POORIS"

Pani Puris (Crispy puffed puris with Potato and Garbanzo Beans filled with spicy Mint water) belong to the vast group called chaats, savory snacks that are usually spiced with a mix that includes cumin, dried mango pwd(Aamchur pwd), chili powder, mint and other ingredients.

Ingredients:
Pooris(I got from indian stores.)
Chick peas(Senagalu/Kondai kadalai/ Kabul kadalai /Kabuli Channa/Garbanzo beans)- 3 cups ,soaked overnight and boiled
Potatoes - 3no, boiled and cut into cube sized pieces

Ingredients for Pani:
Mint Leaves - 2 bunches , chopped
Coriander Leaves - 1 bunch ,chopped
Tamarind - lemonsize
Ginger - 1" ,chopped
Green Chillies - 4 no,chopped
Ground Cumin Seed (roasted) - 2 tsp
Black Salt - 1 1/2 tsp
Aamchur pwd - 1 tspn
Salt to taste

Making Pani:
Soak the tamarind in ½ cup of warm water for 30 minutes and strain out the pulp to get tamarind water.Add chopped Mint leaves, chopped Coriander, Ginger, Chillies and Cumin seeds.Add 1/2 cup of water and grind to smooth paste in a blender.Transfer the paste into a large bowl and add water,Black salt and salt and mix well.Refrigerate this pani for 2 hours so that all the ingredients will blend and gives spicy and tangy taste.

Ingredients for Tamarind and Dates Chutney(Khajur-Imli ki Chutney):
Tamarind pulp - 1 cup(Big lemon size tamarind soaked in a cup of water)
Fresh Dates(de seeded) - 5 no ,chopped into pieces
Jaggery - 1/2 cup
Sugar - 2 tbsp
Red chilli pwd - 1/2 tsp
Black pepper pwd - 1/4 tsp.
Cumin pwd - 1 tsp
Cloves - 3 no
Warm water 2 cups
Vegetable oil 1 tsp.
Salt to taste

Method
Soak tamarind in a cup of warm water for 30 minutes to make tamarind puree bit easy and fast.Heat oil in a pan and roast cloves and cush them and keep it aside.Squeeze the tamarind and take out the pulp.Add Dates ,Jaggery, Sugar, Red chilli powder, Black pepper powder,roasted Cumin powder,Cloves and Salt to pulp and mix well.Transfer to a blender and blend for a fine mixing.Pour this mixture into a thick vessel and cook for 10 minutes on medium heat until it becomes thick.The chutney should be sweet and sour flavor.I like this chutney to be bit sweeter along with sour taste.Remove from the gas and leave it to cool.Store Chutney in an airtight container(or glass bottle) and keep in refrigerator.

Stuffing for poori:

Heat oil in a pan and add the pieces of boiled potatoes ,salt,redchillipwd,a pinch of turmeric pwd and boiled Chickpeas and fry it for 10 minutes.Cover with lid and keep it aside.
Now Make a hole with the finger in the middle of the poori and fill it with potato and chickpeas and put 2tspn of khajurimili chutney and dip the poori in chilled pani and serve immediately.
This is my entry to “ Blog Party#10-Appetizer and Drink ” by hostess Stephanie of Dispensing Happiness.