Pani Puri

Ingredients

• 50 store-bought puri shells
• 1 large potato, boiled and diced small
• 1/4 cup boiled yellow chickpeas
• 1/4 cup finely chopped onion
• 2 tbsp chopped cilantro
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/4 tsp red chili powder
• 1/2 tsp black salt
• 1/4 cup mint leaves
• 1/2 cup cilantro leaves
• 1 inch ginger
• 2 green chilies
• 2 tbsp tamarind pulp
• 3 cups ice-cold water
• 1 tsp chaat masala, for the pani
• 1 tsp roasted cumin powder, for the pani
• pinch of asafoetida

Before you cook

• Combine the mint, cilantro, ginger, green chilies, and tamarind pulp in a blender and blend until smooth.
• Mix the potato, chickpeas, onion, cilantro, cumin powder, chaat masala, chili powder, and black salt together in a bowl for the filling.

Steps

1. Whisk the blended herb paste with the chaat masala, cumin powder, and asafoetida in a large bowl.
2. Gradually whisk in the ice-cold water until the pani reaches a light, well-balanced flavor.
3. Chill the pani in the refrigerator for at least 1 hour, or until very cold.
4. Just before serving, gently crack a small hole in the top of each puri shell with your thumb.
5. Fill each cracked puri with a small spoonful of the potato-chickpea filling.
6. Dunk the filled puri into the chilled pani and eat it immediately, whole, in one bite.
7. Repeat with the remaining puris, filling and dunking each one just before it's eaten.