Pani Puri (Golgappa)

Ingredients

• •Semolina/wheat puris
• •Boiled potato
• •Chickpeas
• •Tamarind water
• •Mint-coriander water

Steps

1. 1Prepare small semolina or wheat puris by rolling out very thin dough, cutting into small rounds, and deep-frying them in hot oil until they puff up into hollow, crisp shells, then drain and let them cool completely.
2. 2Boil potatoes until tender, then peel and mash them coarsely with boiled chickpeas, chaat masala, and a little salt to make the filling.
3. 3Blend fresh mint and coriander leaves with green chili, ginger, and a little water into a smooth green mixture, then mix it into a large jug of chilled water along with tamarind pulp, black salt, roasted cumin powder, and a squeeze of lemon to make the tangy pani.
4. 4Taste the pani and adjust the balance of spicy, tangy, and salty flavors until it is sharp and refreshing.
5. 5Just before serving, tap a small hole in the top of each puri with your thumb to keep it from collapsing.
6. 6Spoon in a little of the potato-chickpea filling, then dunk the filled puri briefly into the spiced water so it fills up.
7. 7Lift it out immediately and eat it whole in one bite, since the crisp shell softens within seconds once filled.
8. 8Repeat one puri at a time so each is eaten fresh and crisp rather than sitting and going soggy.