Pani Puri with Mint-Tamarind Water and Spiced Potato

What you need

• 30 g (1 packed cup) mint leaves, for the pani
• 15 g (1/2 packed cup) coriander leaves, for the pani
• 2 green chilies, for the pani
• 2 cm (3/4 in) fresh ginger, peeled
• 2 tbsp tamarind paste, thick and seedless, for the pani
• 1 tsp kala namak, Indian black salt
• 1 tsp roasted ground cumin, for the pani
• 1 tsp chaat masala, for the pani
• 1/2 tsp salt, for the pani, or to taste
• 2 tbsp boondi, optional
• 4 tbsp tamarind paste, for the sweet tamarind sauce
• 60 g (1/3 cup) jaggery, grated
• 1/2 tsp roasted ground cumin, for the sweet tamarind sauce
• 1/4 tsp red chili powder, for the sweet tamarind sauce
• 3 medium potatoes, about 400 g, floury
• 120 g (3/4 cup) cooked chickpeas, black kala chana or regular
• 1/2 small red onion, finely chopped
• 1/2 tsp red chili powder, for the filling
• 1/2 tsp roasted ground cumin, for the filling
• 1/2 tsp chaat masala, for the filling
• 2 tbsp coriander leaves, chopped, for the filling
• 32 puris, crisp semolina golgappa shells, store-bought

Method

Restated from the original video

1. 1

   For the pani, blend the mint, coriander, green chilies and ginger with 120 ml (1/2 cup) water to a fine paste.

2. 2

   Scrape the paste into a large jug and add 900 ml (3 3/4 cups) cold water, the 2 tbsp tamarind paste, the kala namak, cumin, chaat masala and salt. Stir and taste: it should be sour, salty and sharp with chili. Strain it if a smooth pani is preferred.

3. 3

   Refrigerate the pani for at least 1 hour so the flavours settle.

4. 4

   For the sweet tamarind sauce, put the 4 tbsp tamarind paste, the jaggery and 120 ml (1/2 cup) water in a small pan. Simmer, stirring, until the jaggery melts and the sauce turns syrupy, 6-8 min.

5. 5

   Stir the cumin and chili powder and a pinch of salt into the sauce and let it cool.

6. 6

   For the filling, simmer the potatoes in well-salted water until a knife slides in easily, 20-25 min. Drain, peel and let them cool a little.

7. 7

   Mash the potatoes roughly, then mix in the chickpeas, red onion, chili powder, cumin, chaat masala, chopped coriander and a pinch of salt.

8. 8

   If the puris have gone soft, crisp them on a tray in a 150 °C (300 °F) oven for 3-4 min, then cool.

9. 9

   Just before serving, stir the boondi into the pani.

10. 10

    Tap the top of each puri with a thumb to crack a small hole.

11. 11

    Spoon in about 1 tsp filling and a few drops of sweet tamarind sauce.

12. 12

    Dip the filled puri into the pani so it fills up, and eat it at once in one bite.

Imported from yummefy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.