Pani puri

Ingredients

• Aloo filling
• 3 large potatoes, peeled and diced large (suitable for mashing)
• 1 red onion, finely diced
• a small bunch of coriander, finely sliced
• 1 tsp ground cumin
• 1 tsp pani puri masala (or chaat masala)
• 1/2 tsp chilli powder
• 1 tsp ground black pepper
• 1/2 tsp salt
• 30 puris
• oil for frying
• Theeka Pani (green sauce)
• 1/2 bunch coriander leaves
• 1/2 bunch mint leaves
• 1/2 thumb-sized piece of ginger, grated
• 1.5 tbsp tamarind puree
• 1 tsp pani puri masala (or chaat masala)
• 1/2 tsp hing (asafoetida)
• 1 tsp ground cumin
• 1 tsp salt
• a handful of boondi
• Khatta Meetha Pani (brown sauce)
• 3/4 cup tamarind puree
• 2 tbsp spicy jaggery
• 1 tsp pani puri masala (or chaat masala)
• 1 tsp ground cumin
• 1/5 tsp hing (asafoetida)
• 1 tsp ground black pepper
• 1 tsp salt
• a handful of boondi

Directions

1. Aloo filling
2. Boil the potatoes in salted water with a generous pinch of salt until tender, then drain well and return them to the pot along with the rest of the ingredients.
3. Using a masher, mash and mix well.
4. Heat the oil to 180°C (356°F) and fry the puris for 3-4 minutes or until they have puffed up and turned golden brown.
5. To assemble, make a hole in the puris, add a teaspoon of the potato filling, then dip into the sauce of your choice (recipes below).
6. Theeka pani (green sauce)
7. Combine everything except the boondi in a blender with 200ml water and blend until smooth.
8. Transfer the sauce to a bowl with 1 cup of ice and an additional 200ml of water, then garnish with the boondi.
9. Khatta Meetha Pani
10. Combine everything except the boondi in a blender with 300ml of water and blend until smooth.
11. Transfer the sauce to a bowl with 1 cup of ice, then garnish with the boondi.

Recipe notes