it can be served anywhere and anytime, no heating required.
The oxford dictionary defines it as:
Pronunciation: /ˈpɑːnɪ ˌpuːri/
(in Indian cookery) fried puff-pastry balls filled with spiced mashed potato, spiced water, and tamarind juice.
from Hindi pānī 'water' and pūrī from Sanskrit pūrikā 'small, fried wheaten cake'
Step 1: Ingredients
1. Tamarind paste/ lemon juice
2.Roasted cumin seeds
3. Black pepper 1/2 spoon
4. Black salt
5. White salt
6. Bunch of mint leaves
7. Jaggery / sugar
Step 2: Preparation
2. Mix the tamarind paste, cumin seeds, salt and jaggery.
3. Add water according to your taste.
Dilute the paste .
Note: The thick paste can be carried in a container and can be diluted as and when required.
This mixture is called JAL jeera.
Step 3: Serving
Make a hole in every puri, fill it 1/4 with mashed potatoes and sprouts.
Now dip the puri into the pani and try taking it into your mouth in one go.