PANIPURI/ GOLGAPPE
Street food in India is dishes with many flavors and ingredients that you may not have even heard of. Strange combinations, but flavors that really set the taste buds in motion (in a double sense). I am lucky and have a stomach that can handle most things and am never too full for a round or two of panipuri. If you are going to India, however, you should be careful about where you eat from and what water is used.
This is very popular, especially in the summer as it is cooling due to the mint, coriander and ice cubes. A light meal that fills you up without being difficult to digest.
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Golgappe as they are often called in North India, are small buns made from semolina or wholemeal flour. The dough is easy to make with water but the challenge is to make small lefse/chips and fry them in hot oil. You can make a large lefse and cut out rounds with a lid or make small buns that are rolled out. Since it was a weekday, I bought a package in Greenland (Panipuri from Bikana), I make the toppings fresh myself, there are limits. Hehe.
Accessories/filling:
You will need 300g cooked chickpeas, 2-3 boiled potatoes peeled and diced. Season as desired. Most Indians like to have a dash of date chutney as a filling too, but I think it will be too sweet.
Water:
50 gr fresh mint
30 g fresh coriander
50 g date chutney
2 teaspoons salt
1 tsp chili powder
2 tsp toasted cumin
2 fresh chilies
1 dl lemon juice
1 packet raita mix
Some ice cubes
This is a strong variant, use half first and adjust the strength as you go, or cut out the fresh chili for a milder taste.
Procedure:
Make a small hole in the panipuri, fill with a couple of chickpeas and 2-3 potato cubes and dip this in the tasty water. It tastes crispy, sweet and strong all at once. A taste that cannot be explained, but just has to be tasted :)
ENJOY!