• 250g Pani Puri or gol gappa
• 125g PTI Kabuli Channa
• 100g steamed bean sprouts (lentils should just begin to sprout) – optional
• 125g potatoes, boiled and coarsely mashed
• 1 bunch of mint leaves
• 1/2 bunch of PTI coriander whole
• PTI Pakistani salt powder to taste
• 1/4 tsp. PTI red chilli powder
• 6 tbsp. Kissan pani poori masala
• Mint chutney
• Tamarind chutney
Many ingredients can be found in a PTI Pani Poori Kit.
1. Grind the mint and coriander leaves into a paste.
2. Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
3. Wash chickpeas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
4. Add salt, chilli powder to the potatoes and mix in the chickpeas 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.
5. Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.