Mint Pani Puri with Chana–Potato Stuffing

Ingredients

• 1 cup (soaked overnight) Chickpeas(chana)
• 3 medium (boiled) Potetoes
• Salt – to taste
• 1 tsp Chat masala
• 1/2 tsp Dry Mango powder (amchur)
• 1 tsp pani Puri masala
• 1/2 tsp red chilli powder
• 2 tbsp Coriander–mint paste (before adding water)
• 2 cups (packed) mint leaves
• 1 cup (packed) fresh coriander leaves
• 7–8 green chillies
• 1 inch ginger
• 1/3 cup tamarind pulp
• 2 tbsp jaggery
• Pani puri masala – to taste
• Water – as required
• Ice cubes few
• 250 g seedless dates
• 75 g tamarind
• 750 g jaggery
• 1 tbsp Kashmiri red chilli powder
• 1 tbsp cumin powder
• 1 tsp black salt
• 1/2 tsp dry ginger powder
• Salt – to taste
• 1 litre water
• Ready-made puris
• Chana–potato stuffing
• Soaked boondi
• Dates–tamarind chutney
• Mint pani
• Pani Puri masala(ready made)

Steps

1. Stuffing:-
2. Soak chickpeas overnight. In the morning, wash well and pressure cook with salt until soft. Boil potatoes, peel and mash lightly.
3. Take boiled chickpeas and potatoes in a wide bowl. Add salt, chaat masala, amchur powder, pani puri masala, coriander–mint paste, and red chilli powder. Mix everything well. Stuffing is ready.
4. Mint Pani:-
5. Blend mint leaves, coriander, green chillies, ginger, tamarind pulp, and jaggery with little water. Strain the mixture. Add pani puri masala, water, and ice cubes. Mix well and keep chilled.
6. Dates–Tamarind Chutney:-
7. Boil dates and tamarind with water until soft. Mash and strain the pulp. Add jaggery and all spices. Cook till slightly thick. Cool completely before use.
8. Assembling Pani Puri:-
9. Make a small hole in each puri. Fill with chana–potato stuffing and soaked boondi. Add dates–tamarind chutney. Pour chilled mint pani and serve immediately.