Ingredients

For the Pani (Spicy Mint Water):

• 1 cup fresh mint leaves
• ½ cup fresh coriander leaves
• 2–3 green chilies
• 1-inch piece ginger
• 1 tbsp tamarind pulp
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 1 tsp black salt
• ½ tsp regular salt (adjust to taste)
• 3 cups cold water
• ½ tsp sugar (optional)
• Juice of 1 lemon
  

For the Filling:

• 2 medium boiled potatoes, mashed
• ¼ cup boiled chickpeas or black chana (optional)
• ½ tsp red chili powder
• ½ tsp chaat masala
• Salt to taste
• Finely chopped onion and coriander leaves (optional)
  

Instructions

Make the Pani:

• Grind mint, coriander, green chilies, ginger, and tamarind pulp with a little water to a smooth paste.
  
• Transfer to a large bowl and add cold water, cumin powder, chaat masala, black salt, lemon juice, and sugar. Mix well.
  
• Taste and adjust spices. Chill for 1 hour for best flavor.
  

Prepare the Filling:

• Mixchickpeas, chili powder, chaat masala, and salt. mashed potatoes.
• Add chopped onions and coriander if using.

To Serve:

• Crack the top of each puri to make a hole.
• Fill with a spoonful of the potato mixture.
• Dip or pour chilled spicy mint pani into the puri.
• Eat immediately and enjoy the burst of flavors!