Pani Puri

Ingredients

• ----For the spiced water (pani)----
• 1 cup mint leaves
• ½ cup chopped coriander (cilantro)
• 1 Thai green chili
• 2 tbsp lemon juice
• 1 tbsp powdered jaggery
• 1 tsp chaat masala
• 1 tsp ground cumin
• 3 cups cold water, divided
• Kosher salt to taste
• ----For the tamarind chutney----
• ¼ cup seedless tamarind pulp
• 1 ½ cups boiling water, divided
• 1 cup powdered jaggery
• 2 tsp ground cumin
• 2 tsp Kashmiri chili powder
• Kosher salt to taste
• ----For the potatoes----
• 2 medium potatoes
• 2 tsp chaat masala
• 1 tsp ground cumin
• Kosher salt to taste
• ¼ cup chopped coriander (cilantro)
• ¼ cup finely chopped red onion
• ¼ cup pomegranate seeds

Directions

1. To a blender, add the mint leaves, chopped coriander, green chili, lemon juice, jaggery, chaat masala, ground cumin, 1 cup of cold water, and salt to taste. Blend until smooth.
2. Strain the water through a fine mesh sieve into a large bowl, discarding any pulp left behind in the sieve. Then stir in the remaining 2 cups of water.
3. Taste the water and season with more salt if necessary. Pour the spiced water into a pitcher, and place it in the fridge.
4. To prepare the tamarind sauce, place the tamarind in a small bowl, and cover with ½ cup of boiling water. Let the tamarind sit for 20 minutes to soften. Then transfer the tamarind and water to a blender, and add the remaining 1 cup of water. Blend until pulp in texture.
5. Strain the tamarind puree through a fine mesh sieve and into a medium saucepan. Place on medium heat, and add the jaggery, cumin, Kashmiri chili powder, and salt to taste.
6. Simmer for 12 minutes or until glossy and slightly thickened. Transfer to a container, and cool completely.
7. To prepare the potato mixture, add the potatoes to a medium pot, cover with cold water, and bring to a boil. Cook until fork tender. Then drain, and once cool to the touch, peel.
8. Place the potatoes in a bowl, and mash them with a fork. Season with the chaat masala, cumin, and salt to taste. Then mix well.
9. Lastly, mix in the coriander, red onion, and pomegranate.
10. To assemble, crack the top of a pani puri shell to make an opening. Fill with 1 tbsp of the potato mixture. Then add 2 tsp of the tamarind chutney. Fill the puri with the spiced water so that it is ¾ of the way full.
11. Eat immediately.

Pani puri shells are made of semolina and can be found already puffed and sold in boxes at most grocery stores these days. They can also be found at Indian grocery stores.