Paani Puri

Sonth ki Chutney Preparation:

1. Use a strainer to strain the soaked tamarind. Gradually add water to properly facilitate this process.
2. Add sufficient water to the pulp until it turns into a pouring consistency.
3. Gradually mix in the jiggery, garam masala, black rock salt, ginger, chaat masala, chilli powder, black pepper, and salt. Bring the mixture to a boil and then reduce the heat. Allow it to properly simmer while occasionally stirring, until it becomes a bit thick.

Paani Preparation:

1. Put all the paani ingredients in a large bowl. Mix everything together and chill for a while.

To serve:

1. In the papri’s thinner side, break a small hole right in the center and put in a little chick pea and potato to fill it. Now, add the paani to fill it.

Note: You can also fill it with sonth if you like.

Your delicious paani puri is finally ready. You should eat immediately.

Trivia

1. The origin of Puritan is from a region of India known as Magadha. Today, the region is known as South Bihar. When another word for Paani Puri in India, golgappa, is translated to English, it literally means “crisp sphere food” or “watery bread”.