Name: Pani Puri
Yield: Makes 25-30 Golgappas
Cuisine: Indian
Ingredients: 200 g wet tamarind block; 1.6 l water; 45 g mint leaves; 15-20 ice cubes; 1 ½ tsp cumin seeds, roasted and lightly crushed; 1 tsp amchoor powder; ½ tsp red chilli powder; 2 finger green chillies, halved; 2 tsp salt; ¾ tsp amchoor powder; 1 finger green chilli, finely chopped; 40 g fresh coriander, with stalk; 4 tbsp sugar; 25-30 puri (Golgappas); ¾ tsp chaat masala; 1 tsp cumin powder; 1 tbsp fresh coriander, finely chopped; ¾ tsp salt; 200 g chickpeas, freshly boiled or tinned; 1 potato, boiled with skin-on, cooled and diced into 1cm cubes; 1 ½ tsp black salt; 1 lemon, freshly squeezed

Preparation info

Makes
25-30
Golgappas

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

One of my favourite things to do when I go to India, specifically Mumbai, is visit a pani puri stall and stuff my face with India’s most popular street food dish. It is made from a small hollow piece of fried unleavened bread, puri, that is filled with a spiced chickpea and potato filling, topped with spicy tangy and sweet tamarind water and eaten immediately. You can’t say you’ve had a great pani puri until you’re standing on the streets with a paper cup in your hand. The vendor (pani puri