Pani Puri / Golgappe ka Pani

Pani-puri is our all time favourite festive food. I make the pani myself as it makes all the difference . We get good Indian food in Singapore, but when we order pani-puri at restaurants also the puris are often stale. The weather here is hot and humid which makes the crispy foods damp. The key is to get the puris nice and crispy.
I buy the readymade pani-puri box from the Indian supermarket. It has green chutney (to make the pani), sweet chutney and a pack of boondi along with 30 pcs of puri.
I don't use the green chutney at all. The sweet chutney needs to be diluted before serving.
The most imp thing to do it toast the puris in an oven at 180 degrees for 10-15 minutes. Keep an eye (as they can burn quickly) and flip them once during toasting. Once toasted store in an airtight container, until ready to serve.
Ingredients
Mint leaves 1 bunch
Fresh Coriander 1 bunch
Raw mango 1 small
Green chillies 3
Ginger 2 inch piece
Lemon juice 3-4 tblsp
Cumin seeds 1 tsp
Chaat Masala 2 tsp
Rock/Black salt 1/2 tsp
Salt 1-2 tsp/to taste
Cold water 6-8 cups

Grind all the ingredients (except water) to a fine paste in a processor. Take a large container, mix the mint paste with 6 cups of cold water. Refrigerate this for 2-3 hrs. After 2 hrs mix the water well and sieve it. Discard the pulp. Add some boondi to the water. Taste it, if the water seems too thick add more cold water. Adjust the seasonings. Refrigerate for another hour.
Serve chilled water with crisp puris with boiled channa, boiled potatoes and sweet chutney on the side.
HAPPY HOLI!!!!!