Recipe courtesy of Chaatable
Puchkas
- Level: Intermediate
- Yield: about 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 100
- Total Fat
- 6
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 91
- Total: 50 min
- Active: 50 min
Ingredients
Filling:
1 cup boiled black garbanzo beans
1 cup diced boiled potatoes
1/2 cup finely chopped fresh cilantro
2 tablespoons chaat masala
1/4 teaspoon red chile powder
1/4 teaspoon roasted cumin powder
Sugar, to taste
Salt
Oil, for frying
Pan puri (store-bought), for frying
Mint Chutney:
1 cup fresh cilantro
1 cup Mexican cola
1 cup fresh mint
1/2 cup lime juice
2 tablespoons chopped fresh ginger
1 teaspoon chaat masala
1/2 teaspoon red chile powder
1 jalapeño
To Serve:
2 cups tamarind chutney
2 cups micro cilantro
2 cups edible flowers
2 cups pomegranate seeds
1 cup boondi
Directions
- For the filling: Mix together the garbanzos, potatoes, cilantro, chaat masala, chile powder, cumin powder, sugar and salt to taste in a bowl. Set aside.
- For the mint chutney: Combine the cilantro, cola, mint, lime juice, ginger, chaat masala, chile powder, jalapeño and 3 cups water in a blender and blend. Strain and set aside.
- Heat the oil in a deep-fryer.
- Fry the pan puri until crisp.
- To serve: Break a small circle out of one side of each pan puri, then put the filling in, along with a drop of tamarind chutney. Serve garnished with the micro cilantro, edible flowers, pomegranate seeds and boondi with the mint chutney in a bowl on the side.