Back to 6 servings Puris 40 puris (pani puri shells), store-bought or homemade, 40-50 pieces Filling 2 cups dried chickpeas or kala chana, soaked 8 hours or overnight, then cooked until soft; canned chickpeas can replace 2 medium potatoes, boiled, peeled and mashed coarsely 0.25 cup red onion, finely chopped 2 tablespoons cilantro, finely chopped 1 teaspoon chaat masala 0.5 teaspoon roasted cumin powder 0.25 teaspoon red chili powder, optional salt, to taste Pani 1.25 cups mint leaves, tightly packed, stems removed 0.5 cup cilantro, tightly packed 1 inch fresh ginger, chopped 2 green chilies, 2-3, more for spicier pani 1 tablespoon tamarind paste 3 tablespoons jaggery, grated, or sugar 1 teaspoon roasted cumin powder 1 teaspoon chaat masala 0.5 teaspoon black salt (kala namak) salt, to taste 4 cups cold water, added in stages to taste 1 tablespoon boondi, optional, for garnish Assembly sweet tamarind chutney, optional, for topping
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1 Step 1: Soak the dried chickpeas in water for 8 hours or overnight, then drain, add fresh water and pressure cook or simmer until soft and tender, about 15 minutes under pressure, and drain.2 Step 2: Boil the potatoes in salted water until fully tender when pierced, about 15 minutes, then drain, peel and mash them coarsely.3 Step 3: Mix the cooked chickpeas and mashed potato with the onion, cilantro, chaat masala, roasted cumin, red chili powder and salt, and set the filling aside.4 Step 4: Blend the mint, cilantro, ginger, green chilies, tamarind, jaggery, cumin, chaat masala and black salt with 1/3 cup of water into a smooth paste.5 Step 5: Transfer the paste to a large bowl, add the remaining water and salt to taste, stir in the boondi, and chill the pani for at least 1 hour.6 Step 6: Fry the puris in oil heated to about 350°F (175°C) until puffed and golden, flipping once, then drain on paper towels.7 Step 7: To serve, crack a small hole in the top of each puri, spoon in 1 to 2 teaspoons of the filling, and add a little sweet tamarind chutney if using.8 Step 8: Dip each stuffed puri into the chilled pani, eat immediately, and repeat, as puris turn soggy if they sit.getsaucepan.com/r/7255a188-571f-5654-98e1-bfad445e04b0
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