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| Main ingredients | Crisp puffed puris, Cumin seeds, Fennel seeds, Coriander seeds, Green cardamoms, Potatoes, Chaat masala, Coriander powder, Green chillies, Dried white peas, Brown Bengal grams, Fresh coriander leaves, Tamarind, Lemon juice, Black salt |
| Cuisine | Bengali |
| Course | Snack |
| Prep time | 6-7 hours |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Crisp puffed puris meant for pani puri as required
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds (saunf)
- 2 teaspoons coriander seeds
- 4-5 green cardamoms
- 5 small potatoes, boiled and peeled
- Salt to taste
- 1½ teaspoons chaat masala
- 1 teaspoon coriander powder
- 2-3 green chillies, crushed
- ¼ cup boiled dried white peas
- 2 tablespoons soaked brown Bengal gram (kala chana)
- 2 tablespoons chopped fresh coriander leaves
- 50 grams tamarind, soaked in 1½ cups water for 2-3 hours
- 2½ tablespoons lemon juice
- Black salt to taste
Method
- Heat a pan, add cumin seeds, fennel seeds, coriander seeds and green cardamoms and dry roast till fragrant. Switch the heat off and allow the mixture to cool.
- Transfer the roasted mixture in a mixer jar and grind to a fine powder.
- To make the stuffing, take boiled potatoes in a large plate. Mash it with your hand. Add salt, 1 teaspoon prepared spice mix, chaat masala, coriander powder, green chillies, boiled dried white peas, soaked brown Bengal grams and coriander leaves and mix till well combined.
- Squeeze the tamarind to extract the pulp. Strain the mixture into a bowl. Add lemon juice, black salt and salt. Add 2 teaspoons of the prepared spice mix and mix till well combined.
- Add cups water and mix well.
- While serving, break a bit of the top of each puffed puri to make a hole, stuff it with a little potato mixture and fill it up with the spiced water. Or arrange the puris in a large bowl. Serve with the prepared stuffing and prepared water.
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