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While Pani Puri and low-fat might seem like an oxymoron, there are ways to achieve the trick.Check this out to see the traditional way of making these.  In this recipe I have substituted the regular puri(deep fried)  with this store brought ready made baked phyllo shells. I had been eyeing these low-fat mini-fillo shells for a long time now, but then got this idea of using this as puri for “pani puri/golgappa” only a few days ago. They are available in the regular super market in the frozen section.

This is more of a procedure than a recipe. You are in fact limited by your imagination in filling these shells.You can fill them up with all the good stuff and make this as healthy as possible. This can be served as appetizers at parties and this is something that the kids will love too.

Raw veggies diced is mixed with boiled peas/garbanzo beans/ moong, boiled potato and filled into the shells. Then spoonful of pani (spicy water) and sweet tamarind chutney are added to this to make one mean exotic tasting dish. The shells are about 35 calories for 2 and I feel that this is a healthy substitute for the traditional calorie laden puri.

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Pani (Spicy Water): I make this a bit thick compared to the regular pani.

1/2 cup mint leaves (Pudina)
1/2 cup corriander leaves
2 to 4 green chilies (based on taste)
3 tablespoons lemon juice
1 teaspoon black salt
1 tablespoon roasted cumin seed powder
salt per taste

Procedure:

Blend everything to a smooth paste adding water (3/4 cup). This should be spicy (hot). Do not worry about the taste as this will be compensated by the sweet taste of tamarind chutney. The pani (water) will taste best if stored for a day and used the next day.
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Sweet Tamarind Chutney

3/4 cup tamarind water (lemon size tamarind soaked in water)
1/2 cup pitted dates (chopped finely)
1/2 tsp cumin powder
1  tsp red chilli powder
jaggery per taste
salt

Procedure:

In a heavy bottom pan add the tamarind water, dates, jaggery, cumin powder, chilli powder and salt. Bring this to boil and cook until the mixture becomes thick. Turn off the heat and allow the mixture to cool. Grind this to a smooth paste.

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To assemble:

1 pack of mini fillo shells
1/2 cup chopped onions
1/2 cup chopped tomato
1/2 cup boiled potao cut into cubes
1/4 cup chopped corriander leaves
1/2 cup boiled peas/ garbanzo beans/ moong

Bake the shells in the oven as instructed. Keep aside to cool.
Mix all the veggies with the boiled peas. Add spoonful of this into the shells.
Next add spoonful of sweet chutney and spicy water.

Serve immediately as they tend to get soggy if kept for a while.

This is my contribution to Healthy Cooking an event hosted by the wonderful and talented Mansi of Fun and Food.

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