Golgappe Paape!!!!

What is with this edible crisp pocket filled with some meagre flavored concoction that has the whole nation “ooohhhh”ing and “mmmmppphhh”ing every time you even speak about it. I don’t get the fuss behind it. Personally because I am not a very ardent fan of this snack. Its too sloppy for my liking. But it’s a family favorite in the D’souza and Rego household. Being from Mumbai presently, people consider it close to blasphemy if you say “I don’t like pani puri”. And their humble cousins up north and east also hold the same repertoire. I am yet to taste the “phuchka” but I have had the north waale “golgappe” twice. It’s the same people. There was no way I was convinced that it was “stark” different. I do prefer the “maide waale” (flour based) golgappe instead of “suji”(semolina based) ones. They are more dainty I guess. But for some people I know, you say “pani…” and they are salivating! My mom and sister will head out for a walk in vengeance to try and pull down a few grams and the next thing I know is they have paid visit to their “pani puri” temple. And no guilt what so ever ha! I say lets go for a Frankie and I get stares that look like I'm asking them to participate with me in a gluttony fair!

I don’t get the idea behind why it is soooo life saving this humble snack. But I am assured one of the reason is patriotism. You go abroad and say “pani puri” and “vada pao” and “dosa” and you’ll hear quite a few muffled cries and sniffs in the room. It’s available in the smallest of lanes with the single stand “bhaiyas” putting up a show literally while making it to being served in shot glasses with numerous fusion forms in 5 star hotels. In fact when me and my girl friends were assisting in the catering of the Good Food launch in India, “Guacamole Stuffed puris with a South scented Jal jeera” shot was the much praised amuse bouche for the evening. Courtesey Chef Aarti. And yes I swear by that one because it was a divine celebration in my mouth that beauty. Even though it sounds so grotesque on a reading basis.

During college life, our annual college charity event would have a huuge chaat stall. Yes, this would feature on the menu too but with a very interesting twist. Lets just say that it was one of the main selling points of the entire fest. Other college guys would book themselves for the event clearly just for this one aspect. There was a point at which we had once ran out between 2 hours of the festival opening. Yes. The “Vodka/Whiskey Golgappas” were the brainchild of my seniors and was a monster success for that fest. It was an even bigger success when I made it for a party once at home and got my entire family high! I had a lot of my uncles shake a leg to “Munni” and “Chikni Chameli” that night.

But a pani puri experience etched in my mind is the one that we as a family used to have in Kuwait. Still standing proud is the flagship chaat restaurant “Amman” restaurant in Salmiya,Kuwait. I don’t know what it is about that place. Whether it was memories of the “owner uncle” or the sweet n spicy tamarind chutney or for the fact that after 7 in the night you have no place to stand there, but they were the best. The best for me at least. Whether it was friendship day, a time to make new year resolutions (over one puri each ofcouse), mom’s office return surprise, Mother’s day celebration or even a break up, that was our adda! And pani puri was the need of the hour! 

Drooling over the laptop are you? Well that was my purpose! Hehehhe… Now you know what you want while returning from work/college atleast. Kudos to you guys who swear by this dish. I regard it for 2 reasons only: I adore the smiles and laughter associated with this dish. Mainly because its so messy!! (you can never eat pani puri with a serious face!! Im serious!!) and because it’s a favourite of a lot of important people in my life… ;)

Use this recipe to be the next “Show Stopper” in town!!

TALLI PANI PURI!

• 30 puris(you get them in the local supermarkets/at any pani puri stall)
• 2 medium potatoes,boiled and mashed
• 100gms sprouted moong or grams

For chutney:

• 200 gms tamarind
• 1’’ inch ginger
• 1 tsp jeera powder
• 1 tbsp jaggery
• A pinch of garam masala and salt

For Pani:

• 4 cups water
• 1 bunch mint
• 3 green chillies
• Juice of 4 lemons
• 1 tbsp jeera
• 1 tbsp jaggery
• ½ tsp pepper
• 1 tsp Chaat masala
• 150 ml Vodka/Whiskey of your choic

METHOD-

• Prepare puris first by stuffing them with boiled mashed potatoes/sprouted moong dal/boiled grams and keep aside
• Take half a cup tamarind. Wash it and boil it along with some water for two minutes. Reduce the heat and then simmer it further for another five mins. Let it cool. Clean it (remove the fibre and seeds) and then grind it in the blender along with some ginger, cumin powder, a tablespoon of jaggery and some garam masala. Adjust seasoning as per taste (add more jaggery if you want it sweeter, more salt if it’s too sweet, etc).
• Take 4 cups cold water (add more of needed). In a blender, blend 1 cup fresh mint (pudina) leaves, 3-4 green chillies (adjust to taste), 3 tbsp lemon juice, 1 tsp rock salt (adjust to taste), 1 tbsp Jeera (roasted cumin) powder, 1 tbsp jaggery (adjust to taste), 1/2 tsp black pepper and some chaat masala or aamchur masala. Add 4 cups (or more) water and adjust seasonings. Just before serving, add two tablespoons of salted boondi, some fresh coriander for garnishing and alcohol of your choice! Serve spiked paani individually in shot glasses or bowls so that guests can adjust the quantity of alcohol.
• Add ice to the paani and refrigerate before serving.