Last December (Wow, it has been 10 months already), I wrote about a universal problem that everyone from my mother to my friends was facing, figuring out what to cook for each meal. The problem continues, for me at least, and Mr. P & I still spend a lot of time discussing and coming up with no ideas.
Last night was slightly different though, I asked the usual question and he had an immediate response. “How about pani puri for dinner?” Before I responded, I took a moment to remember a trip taken with Ms. G & family, where we started off a day with bowl-fulls of bhel puri. It was a welcome change from the usual vacation breakfasts of bread, cereal, eggs etc., and we all thoroughly enjoyed it.
Coming back to last night…when Mr. P gave the suggestion, I responded with a quizzical look, only to realize that he was actually serious about it. So I caught on with the idea and decided to add a yumm bhel puri to complete the menu. So dinner last night was pani puri with store-bought puris and avocado bhel (inspired by a local restaurant’s offering).
Ingredients for the Pani Puri
1. Puris (16)
2. Cilantro/coriander leaves – 1/2 cup loosely packed
3. Green chili – 1 (or to taste)
4. Jal jeera powder – 1 tbsp (or to taste)
5. Salt to taste
6. Dates – 2-3
7. Tamarind pulp – 1/4 cup or to taste
8. Chili flakes/red chili to taste
9. Water as required (approx 2 cups)
10. Boiled potato (finely diced/chopped) – 1/2 cup
11. Onion (finely chopped) – 2-3 tbsp
12. Cooked whole moong or white or black channa – 1/4 cup
13. Salt to taste
14. Cilantro leaves
1. Blend together cilantro leaves and green chili, and some salt, with some water. keep aside
2. Grind together the dates, tamarind pulp, and red chili to make a thick paste. Add some salt and keep aside.
3. Mix together the green chutney and some of the tamarind paste.
4. Add jal jeera powder and some salt.
5. Add water to get the required consistency.
6. Add more tamarind chutney, jal jeera, and salt if required.
Pani is ready
7. Mix together boiled potato, cooked moong beans or channa, salt, and finely chopped onions to make the filling.
8. Crack the puri slightly, add some of the filling, pour a bit of the pani, and enjoy!
Ingredients for the Avocado Bhel
1. Puffed rice – 2 cups (approx)
2. Finely chopped onions – 1/4 cup
3. Finely diced tomatoes – 1/4 cup
4. Finely chopped green chili – 1
5. Tamarind chutney from the previous recipe
6. Finely diced avocado – 1/2 cup or more
7. Cilantro/coriander leaves for garnish
8. Sev or any Indian mixture for an added crunch
1. In a bowl, mix together all the ingredients and serve immediately!
Can it get any simpler than that?
We had an amazing dinner, and I hope you are also able to create sumptuous meals for your families! (Don’t forget to share your ideas and recipes with me). Until I write again, keep cooking, and stay healthy, happy, & content.
P.S.Recent find: Not only is this delicious, but it comes with a little poem to relish along with the chocolate 🙂