This whole week has been very dull and gloomy. Thanks to the weather depression, it’s really got me depressed. It’s been raining the whole day, getting out is an ordeal. I haven’t been able to go for my evening walks also, so no breath of fresh air.. Finally not being able to withstand, I called it ‘enough is enough’ and thought will spice up my life. I had picked up a packet of golguppas (small fluffed up puris) from a shop. I eventually ventured into making some chaat at home. At first I didn’t realize the amount of hidden work involved, but by the end of it, I guess it was worth every bit. The best part is the chutneys made can be stored in bottles and can be used whenever in mood for some more chaat. That means many more evenings to chaat..
I made some Pani Puri and some Sev Puri. Thankfully,I didn’t have churmuri at home or else in that fit of excitement would have tried Bhel Puri also.
I relish pani puris simply because they are very light on the stomach and ‘no one can eat just one’:)…You just can’t stop at one plate and keep asking for more. Actually that’s what happened at home.. I felt like a Thela walla, kept dipping puris and serving, my great husband just never stopped gulping one puri after another. I finally had to call it quits.
So here’s to add up some spice to your life on those sultry days:
Pani Puri and Sev Puri
For Pani Puri you’ll need 2 types of chutneys, the tamarind-dates chutney and the pudina (mint) chutney (pani), moong dal stuffing and some grated carrots, onions and corriander for garnishing.
Tamarind-Dates chutney: (Meetha chutney)
Tamarind: ½ cup (soaked for 2 hrs)
Dates: ½ cup (soaked for 2 hrs)
Jaggery: ¼ cup (according to your taste)
Cumin (Jeera) powder: ½ teaspn
Salt: to taste.
Soak the tamarind and dates for 2 hours and grind this pulp in a mixie. In a wok, add tamarind-dates paste and some jaggery . You can decide on the amount of jaggery to suit your taste. Add some cumin powder and salt. Let it boil till this whole mix thickens up. You can further strain it in to a bottle when cooled.
To dissolve the jaggery faster, you can also soak the jaggery for sometime into water and add this water to the mix.
Pudina chutney: (Pani)
Pudina: 6-8 leaves
Green chillies: 1
Corriander: 1 tablespn.
Salt : to taste
Fresh lime juice: 1 tablespn.
Everest Pani Puri Masala: 1 tablespn (you can add more, for tangy taste)
Chilled water: 3-4 cups
Grind all the ingredients in a mixie. In a bowl, add 3-4 cups of cold(fridge) water. To this add 1 tablespn of pudina chutney, salt and Pani Puri masala and stir. Let this liquid be a little tangy.
Moong dal: 1 cup (boiled)
Potato: 1 (boiled and mashed)
Salt: to taste
Chaat Masala: to taste
Mix all the ingredients and fill a teaspn of this stuffing into the puris.
Grated carrot: ½ cup
Chopped onion: ¼ cup
Corriander: ¼ cup
Take the dal stuffed puri, add the garnish mix ,1 teaspn tamarind-dates chutney into the puri and dip the puri in the pudina chutney liquid (pani) and serve it. You can also arrange the chutney and pani and puris in a plate and ask people to help themselves. This way you’ll save a lot of trouble for yourself:)..For sev puri, arrange all the dal stuffed puri on a plate and add the 2 chutneys to it and top it with some crispy sev. Garnish it with garnish mix mentioned and serve.
These chaats can really spruce up your mood. Nothing like having a nice hot spicy chaat on a rainy day.
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