1. Prepare the Pani
Blend coriander, mint, green chilies, and ginger with a little water until smooth.
Transfer the mixture to a bowl. Add roasted cumin powder, chaat masala, black salt, lemon juice, tamarind pulp, and regular salt.
Add chilled water and mix well. Taste and adjust the spices, salt, and tanginess. Refrigerate for at least 30 minutes for better flavor.
2. Prepare the Filling
Mash the boiled potatoes in a bowl. Add boiled chickpeas, red chili powder, chaat masala, salt, and chopped coriander.
Mix everything well.
3. Assemble the Pani Puri
Make a small hole in the center of each crispy puri.
Add a spoonful of potato-chickpea filling. Add a little sweet tamarind chutney and sev.
Dip or fill the puri with chilled spicy pani.
4. Serve
Serve the pani puri immediately while the shells are crispy. Enjoy this spicy, tangy, and refreshing Indian street-food snack!
Tips
- Chill the pani before serving for the best taste.
- Adjust green chilies according to your preferred spice level.
- Add boondi to the pani for extra texture.
- Prepare the puris just before serving so they remain crispy.