Pani puri or Golgappa comprises of hollow puri, slightly crushed on the top and filled with mashed potatoes, boiled chickpeas, chopped onions and sweet chutney, then dipped in a chilled mint flavoured tamarind water, and eaten as a whole, in one bite.
1. Adjust spice levels with red chilli powder and green chilli.
2. The quantity of mint leaves should be more than the quantity of coriander leaves for the pani.
3. For sprouted moong bean filling, you can boil the sprouts of you wish to.
4. Feel free to omit an ingredient or include any of your favourite ingredients.
5. Adjust all the spices, tanginess and sweetness in the pani to suit your taste. There should be a balance of all the flavours.
6. Though you can use the tamarind mixture mixed with sugar directly,
7. I strongly suggest you to use sweet chutney for the pani recipe as it elevates the taste of pani puri to a different level.
8. If you do not have pani puri masala in hand, you can increase the quantity of chaat masala in the recipe.
9. Prep and cook time does not include for making puris for the recipe.
10. You can also garnish with Sev and serve.