Back to 4 servings Puris 20 gol gappay puris, store-bought, or homemade from semolina and flour Pani (Tangy Water) 4 cups cold water, for the pani 0.5 cup tamarind pulp 0.5 cup mint leaves, stems removed 0.5 cup cilantro, roughly chopped 1 green chili green chili, or to taste 1 teaspoon dry-roasted cumin powder 1 teaspoon black salt, kala namak 1 tablespoon chaat masala salt, to taste 1 cup ice Potato and Chickpea Filling 2 medium potatoes, peeled and cubed 1 cup boiled chickpeas 0.25 cup red onion, finely diced 1 small tomato, finely diced 0.5 teaspoon red chili powder 0.5 teaspoon chaat masala 0.25 teaspoon black salt salt, to taste Toppings 1 cup plain yogurt, whisked smooth 1 cup sweet tamarind chutney, imli ki chutney 0.5 cup mint and cilantro chutney, green chutney crispy sev, for garnish
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1 Step 1: Boil the potato cubes in water to cover over high heat until fork-tender, about 12 to 15 minutes. Drain, cool, and mix with the chickpeas, onion, tomato, chili powder, chaat masala, black salt and salt.2 Step 2: Blend the tamarind, mint, cilantro, green chili, cumin, black salt, chaat masala and salt with 1 cup of the water until smooth. Strain into a large bowl, then stir in the remaining 3 cups water and the ice. Refrigerate until serving.3 Step 3: Blend the mint, cilantro, green chili, salt and a splash of water into a bright green chutney. Whisk the yogurt until smooth.4 Step 4: Just before serving, gently press a small hole in the top of each puri and fill it with a spoonful of potato and chickpea filling.5 Step 5: Add a little yogurt, green chutney and sweet tamarind chutney to each puri, then sprinkle with a pinch of chili powder and chaat masala and garnish with sev.6 Step 6: Serve immediately with the chilled pani alongside, so each guest can dip and eat each puri in one bite.getsaucepan.com/r/48f10022-3192-58ad-a27c-764d0aea3111
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