Pani Puri (Golgappe)

Prep Time: 30min | Cook Time: 10m | Servings: 10

Ingredients

Masala Potatoes

• 3 potatoes, boiled
• 1/4 cup roasted chana dal
• 1 tsp kashmiri chilli powder
• 1/2 tsp chaat masala
• 1/4 tsp black salt
• 1/4 tsp salt
• 1 green chilli
• 1/4 white onion, finely diced

Pani Water

• 2 cups water
• 1/4 cup coriander, diced
• 1/2 bunch mint
• 1/2 bunch coriander
• 1 knob Ginger
• 1 Green chilli
• 1 tbsp Tamarind paste
• 1/2 tsp chaat masala
• 1/4 tsp black salt
• 1/ tsp salt
• 1/4 tsp ginger powder

Date And Tamarind Chutney

• 1/2 cup dates
• 1/4 cup jaggery
• 2 tbsp tamarind paste
• 1/2 tsp cumin
• 1/2 tsp Kashmiri chilli powder
• 1/2 tsp ginger
• 1/ tsp black salt

Other

• Sev
• Coriander
• Poori/Puri, dried and ready for frying

Instructions

Make the masala potatoes:Peel, chop and boil the potatoes until fork tender (about 15–20 minutes). Drain and transfer to a bowl. Mash roughly, leaving some chunks for texture. Stir in all the masala potato ingredients and set aside.

Make the pani water: In a blender, combine the 2 cups water with coriander, mint, ginger and green chilli. Blend until smooth, then strain using a cheesecloth or fine mesh sieve. Whisk in the tamarind paste, chaat masala, black salt, ginger powder and salt and place in the fridge to chill.

Make the date and tamarind chutney: place the pitted dates in a saucepan and cover with just enough water. Boil for about 5 minutes until softened. Transfer to a blender along with the water and the remaining chutney ingredients. Blend until smooth and thick.

Fry the puris: Heat a few inches of neutral oil in a pot. Once hot, fry the puris for a few minutes until puffed and golden. Drain on paper towel and let cool.

Assemble and eat:Use your thumb to poke a hole in the top of each puri. Add a pinch of the spiced potato mixture and a small spoonful of chutney. Pour in some cold pani water and eat it immediately in one bite for the full experience.