Pani Puri

Ingredients

• 12 shells pani puri shells (gol gappas)
• 1 cup boiled potato, peeled and diced into 1/4-inch cubes
• ½ cup cooked chickpeas, drained
• 1 cup tamarind paste mixed with water
• ½ medium onion white onion, minced into 1/8-inch pieces
• 1.5 teaspoons chaat masala seasoning
• 3 tablespoons fresh cilantro, chopped into 1/4-inch pieces

Instructions

1. 1

   Place the boiled potato on a cutting board and cut it into 1/4-inch cubes by slicing lengthwise, rotating 90 degrees, then slicing again crosswise into small, uniform pieces.

2. 2

   Hold the onion root-side down on the cutting board and make three lengthwise cuts from the tip toward the root, spacing them 1/8 inch apart, then rotate and slice crosswise into minced pieces the size of a pea.

3. 3

   Stir the tamarind paste into the water with a spoon until it dissolves completely and looks like weak tea—no lumps remain—about 1 minute.

4. 4

   In a small bowl, toss the diced potato, chickpeas, minced onion, chaat masala, and cilantro with your fingertips until the seasoning is evenly distributed throughout.

5. 5

   Using your index finger, gently punch a small hole in the top of each pani puri shell, enlarging it to roughly the width of a pencil eraser.

6. 6

   Using a small spoon, fill each shell with approximately 1 tablespoon of the potato-chickpea mixture, packing it gently so it reaches the bottom without crushing the shell.

7. 7

   Arrange filled shells on a plate, then pour 2 to 3 tablespoons of tamarind water over them just before eating so the shells stay crispy until the last moment.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• spoon
• small spoon
• plate

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