The other thing you'll need is pani puri paste. Now, this is refrigerated, so it's hard to order online. The one we get is Deep brand and it looks like this. It also comes in a powder form (looks like this), but I like the paste better if you can find it. While you're there, pick up other stuff that is way cheaper here than at specialty stores like buckwheat flour (under the name kuttu flour) and seasonings.
And Now For the Recipe:
1 bag spicy snack mix bhel puri/kashmiri mixture/whatevs
3-4 T. Pani Puri Paste
1/2 c. plain vegan yogurt or vegan sour cream
1 bunch of spicy mustard greens, or spicy mix
Cilantro to taste (optional)
1 large potato
1 jalapeno, diced
1 red onion, finely chopped
2 cans of chick peas
Scrub the potato and cut it into small cubes. Boil in salted water until soft, then drain and rinse with cold water. Drain and rinse the chick peas. Wash the greens and chop into small pieces-- think fresh parsley sized. Chop the fresh cilantro as well. In a large bowl, mix together the greens, potato, chick peas. Add the jalapeno and the onion. Cover and let ruminate for a few hours and chill in the fridge. I guess you don't have to do this, but I think the flavors are better on the second day.
In a separate bowl, mix equal parts pani puri paste and yogurt/sour cream to make the dressing.
When it's time to eat, top each individual serving with dressing and crunchy snack bits. I like to mix it all up. Sam mixes the dressing in and then leaves the crunchy bits on top, unmixed, so they stay crunchy.
Once, Sam also deep fried some tofu cubes and threw those guys into the salad too. It was good.
Be prepared to never want to stop eating, and THEN be prepared for the best bowel movement of your life. Seriously. You're welcome.
