Pani Puri

Method

1. 1

   Cook the potatoes

   Cover the potatoes with water in a saucepan. Bring to the boil over high heat, then simmer over medium heat for 15 to 20 minutes, until a knife slides easily into the centre.

2. 2

   Cool and peel

   Drain the potatoes and leave them to cool before peeling, until they are safe to handle.

3. 3

   Prepare the filling

   Finely chop the cooled potatoes and red onion. Mix with the chickpeas, half the cumin powder, half the chaat masala and a pinch of black salt.

4. 4

   Blend the pani

   Blend the mint, coriander, green chilli, tamarind paste, lemon juice, sugar, remaining cumin, remaining chaat masala, black salt and cold water until smooth, about 1 minute.

5. 5

   Strain and chill

   Pour the blended pani through a fine sieve into a jug, pressing the herbs to extract their flavour. Chill for at least 10 minutes, until cold.

6. 6

   Fill the puri

   Just before serving, gently crack a small hole in the top of each puri. Add a little potato and chickpea filling, then pour in the cold pani.

7. 7

   Serve

   Serve immediately while the shells are crisp, as they soften quickly once filled.

Tips

• Cut the potatoes and onion into small pieces so the filling fits neatly into the puri.
• Press the herbs gently through the sieve to extract flavour without forcing fibrous bits into the pani.
• Taste the pani before chilling and adjust with a little more salt or lemon if needed; it should be tangy, savoury and lively.

Swaps

• Use lemon juice in place of tamarind paste for a brighter, less deep tang.
• Replace the green chilli with a pinch of chilli powder for a gentler heat.

Storing

Store the filling and pani separately in covered containers in the fridge, and assemble just before serving.