2 dozen puris– Home made or store bought
For the stuffing
1 cup cooked peas or any other whole lentil of your choice
1 cup potatoes, cooked and diced
1 cup onion diced
1 cup tomatoes diced
1 cup cilantro finely chopped
1 cup crunchy lentil snacker (sev)
To make the water (Pani)
1/2 cup fresh cilantro leaves
2 to 3 hot green chilies
1/4 tsp freshly grated ginger
1/2 tsp jaljeera or plain cumin (jeera)
1/2 tsp chaat masala powder
1 Tbsp jaggery or firmly packed brown sugar
1/2 tsp thick tamarind paste
salt to taste
Prep all the necessary stuffing ingredients.
You can use dried green peas, raw channal dhal or moong dhal. Soak them in water overnight, then cook it for in ample water and 1/2 tsp salt until they are cooked and still firm. Drain and set aside.
Boil the potatoes, and peel. Cut into cubes and set aside.
In a blender, make a smooth paste of all the pani ingredients. You may make this ahead and refrigerate the paste in an air tight container for a few days. Rule of thumb, if it smells good, it should be good enough to use.
When you are ready to use the pani, add 2 cups of water, depending on the consistency you desire. Keep it concentrated for more spice, and dilute it for a mellow taste.
Wash the sprouted lentils or soaked peas. Then cook with 1/2 tsp salt and about 3/4 cup of water.
Break a hole into the top of each puri. Stuff each of them with potatoes, peas, onions, cilantro, tomatoes and sev if you like, and serve them with a little cup of pani. You just dunk the stuffed puri into the pani and eat away...enjoy!