Crispy Puffs With Spicy Tamarind Water Recipes

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CRISPY PUFFS WITH SPICY TAMARIND WATER



Crispy Puffs with Spicy Tamarind Water image

Number Of Ingredients 8

1 large russet potato (or any potato)
1/2 cup Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
1/2 gallon Spicy Tamarind Water with Mint and Roasted Cumin
1 teaspoon New Delhi Street Food Masala or Chaat Masala (see Spices and Other Seasonings) or store-bought
1/4 cup finely chopped fresh cilantro, including soft stems
1/2 cup , canned garbanzo beans, , drained and coarsely mashed
1/2 cup sprouted greem mung beans (saabut mung dal), optional
25 to 30 paani-poori puffs, store-bought

Steps:

  • 1. Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes. Meanwhile, prepare the chutney, tamarind water, and masala.2. Drain the potatoes, let cool, then peel and finely chop or mash them. In a large bowl, mix together the potato, cilantro, chickpeas, sprouted dal (if using), and masala.3. With a clean thumb or forefinger, gently make a big hole on the thin side of the paani-poori puff and fill with up to 2 teaspoons of the potato mixture. Dunk each filled puff into a bowl full of tamarind water and eat immediately. Or, at large gatherings, set out the paani-poori puffs, the chutney, and the tamarind water like a salad bar and let everyone help themselves.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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