Fusion: Chettinad Mushrooms in Pani Puri

“A twisted snack
From the Indian streets,
Like a punjabi song
On a southern beat.
This combination epic
Makes you travel & sing
From coffee in Coorg
To teas of Darjeeling.
In it’s entirety
It hides a cultural charm,
The flavors of parantha
In a rice farm.
Pick up a piece
Pop it in your mouth,
Enjoy the show
As North meets South”
1 packet or 15-20 pieces of Pani Puri’s
1 cup thick yogurt
200 gm button mushrooms
2 pods of garlic, crushed
1 teaspoon ginger, grated
5-6 curry leaves
1 ripe tomato, diced
¼ cup, frozen peas
½ red onion, diced lengthwise
½ teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon amchoor (dry mango powder)
1 teaspoon cumin powder
2 cardamoms, crushed
1 teaspoon fennel seeds (saunf)
½ teaspoon mustard seeds
1 green chili, chopped
Salt to taste
Coriander, finely chopped- to garnish.
Heat oil in a pan. Add the fennel seeds, cardamom and mustard seeds and cook for a minute. Now add the chili, garlic, ginger, onions and curry leaves and cook till the onions turn transparent. Stir in the tomatoes and fry till the tomatoes are tender and cooked. Add a little water if required. Finally add the peas and mushrooms, along with the remaining dry spices. Cover and cook on medium flame for 4-5 minutes, or till the mushrooms are cooked and they begin to leave water. Turn the flame to high and sauté till all excess liquid if dry. Remove from heat, and keep aside to cool.
Take a pani puri. Make a hole on top and stuff it with a teaspoon of the mushroom mixture. Add a dollop of yogurt on top. Do this with all the pieces.  Garnish with coriander and serve immediately. A fun fusion snack!

PS- Thanks to Maya Aunty for the lovely Pani Puri's!