Half of medium sized onion or about 1/4 to 1/3 cup of chopped onion
Sev - as required
Sweet Chutney - as required
Mini Pooris - 15I used store bought ones for this recipe
For Kala Channa Mix
Kala Channa - 1/4 cup
Water - 2 cups
Salt - 1/4 tsp
For the Pani Puri Chutney
Tightly Packed Pudina - 1/2 cup
Tightly packed Cilantro - 1/2 cup
Green Chilly - 1
Ginger - small piece
Black Salt - 1 tsp
Pani Puri Masala - 1/2 tspOptional
Chaat Masala - 1 tsp
Salt - 1/4 tsp
Lemon Juice - 3 tbsps
Water - 2 cups + 3 tbsps
Boondi - 3 to 4 tbsps
For the Potato Mix
Small Potatoes - 3
Cilantro Chopped - 2 tbsps
Amchur Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Chop the cilantro and onions. Keep the pooris ready and also the sev and sweet chutney. If required, dilute the sweet chutney as per your preference.
Wash the mint leaves and chip ginger.
Preparing Kala Channa
Soak the kala channa over night and pressure cook them for up to 3 whistles by adding 1/4 tsp of salt and with 2 cups of water. For this recipe you need about 1/4 to 1/2 cup of cooked channa. But with the remaining, you can always prepare kala channa chaat. (recipe coming soon)
Preparing the Potato Mix
Microwave the potatoes in potato mode and let it cool. Then peel the skin and mash them down. Cook potatoes as per your preference. I always microwave them.
To this mashed pototes, add the chopped cilantro, red chili powder and amchur powder and mix well.
Set this aside.
Preparing Pani Puri Chutney
Grind all the ingredients given under “for pain puri chutney” by adding 3 tbsps of water. Adjust salt and spice as per your preference.
Then add dilute this chutney with 2 cups of water and add boondhi to this. (I usually save about 2 tbsps of this chutney for my dahi sev puri too)
Assembling and Serving
As I mentioned in the intro, I usually keep all the condiments and fillings separately and let my guest to add accordingly. But here is what I do for myself,
Take as much as pooris you want. (I took 8 in one plate).
Poke them in the middle with a fork and make sure you don’t break the pooris.
Now fill it with 1/2 tbsp of kala channa and then with potato mix.
Then add the raw onions, sweet chutney and the sev.
Just before gobbling, add as much as the pani puri water.
Enjoy the bursting flavors :-)
Adjust the spices and salt as per your preference. I add store bought pani puri masala to my chutney for additional flavor. Jal jeera masala can be used too. The filling can be done in any order. I didn’t add any salt for my potato filling but you can add it too.How I serve for kid: For kiddo, I skip raw onions and kala channa too. I only add potato mix, sweet chutney and sev. He likes the mild pani puri water so I add about 2 tsps of it. :-)