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Chickpea and Potato Filling for Pani Puri

This recipe is for the chickpea and potato filling. Will make enough to fill roughly 24 -30 puris.

1 cup chickpeas, drained
1 large potato, diced
1 - 2 tbsp chaat masala (I used the Everest brand)
1 tbsp oil
Big handful chopped fresh coriander

Method:


Boil the potatoes until tender. In a deep pan, heat the oil, and add the potatoes, chickpeas and the chaat masala.


Stir until everything is well mixed and the potatoes are roughly crushed. Add the fresh coriander and stir together.


Taste and adjust seasoning.


Note: Chaat masala normally has salt in it so you don't need to add more salt. 


Make the spicy water according to the packet directions. If you wish, you can add a handful of finely chopped fresh coriander to the water.


To assemble the pani puris - take a puri and gently knock a small hole on top. Fill with the chickpea/ potato filling. Add a little tamarind/ date chutney. Sprinkle over a few boondis. Dip the filled puri in the spicy water, and pop the whole thing into your mouth.


Enjoy the stunning taste sensations!!

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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