Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from

Indian supermarkets or chaat shops in bags ready to be filled.

Ingredients

250g Pani Puri or gol gappa

125g black chickpeas

100 gmssteamed bean sprouts (lentils should just begin to sprout) - optional

125g potatoes, boiled and coarsely mashed

1 bunch of mint leaves

1/2 bunch of coriander leaves

salt to taste

1/4 tsp chilli powder

6 tbsp pani poori masala

mint chutney

tamarind chutney

Method

Grind the mint and coriander leaves into a paste.

Mix pani puri masala in 2 litres of cold water.

Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight.

Next day, boil in a pan or pressure cook with water and salt, until soft.

Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean

sprouts, if using.

Make a hole on one side in each gol gappa, and fill it with a teaspoon of the

potato mixture.

Top with a little mint and tamarind chutney.

To eat, dip each gol gappa into the prepared water and eat.

Note:

If you want you can prepare mint and coriander paste and keep in the feezer.

Or you can make cubes out of that paste and store them easily to use when

ever you need.