Pani Puri (Golgappa)

Make the spicy water (pani)

Blend the mint, cilantro, chilies, ginger, and 200 ml of the water into a smooth paste. Stir this into the remaining water with the tamarind paste, jaggery, pani puri masala, and black salt, tasting as you go: it should be very sour, spicy, and salty, so add a little more tamarind paste if it is too mild or a splash more water if too strong. Chill for at least 30 minutes.

• 1 bunch mint
• 1 bunch cilantro
• 2 green chilies
• 1 tbsp ginger
• 1L chilled water
• 3 tbsp tamarind paste
• 1 tbsp jaggery or brown sugar
• 2 tsp pani puri masala
• 1 tsp black salt

✅ C'est prêt quand : tastes very sour, spicy and salty, and is ice-cold

Make the filling

Mix the diced potatoes, chickpeas, and chopped onion in a bowl with a pinch of salt until evenly combined.

• 2 boiled potatoes
• 200g chickpeas
• 1 small red onion
• 1 pinch salt

✅ C'est prêt quand : ingredients are evenly mixed and lightly seasoned

Crisp the shells

If the puri shells have gone soft, spread them on a tray and warm them in a preheated 150°C (300°F) oven for 3-4 minutes, then let them cool completely; they will crisp back up.

• 40 puri shells

✅ C'est prêt quand : shells feel crisp and sound hollow when tapped, once cooled

Assemble at the table

Tap a small hole in the top of each puri with your thumb, add a little filling and a dab of tamarind chutney, dip it into the chilled pani to fill it with liquid, and eat it whole in one bite right away.

• 40 puri shells
• all filling from step 2
• 3 tbsp tamarind chutney
• all pani from step 1