Pani Puri

Preparation

1. Step 1

   Prepare the theeka pani: In a blender, combine the cilantro, mint, ginger, chile, sugar, lemon juice, tamarind, chaat masala, kala namak, 1 teaspoon salt and 1 cup cold water. Blend until smooth. Pour in additional 2 cups of cold water and blend to combine; taste and adjust seasoning as needed. Serve right away, or refrigerate to chill and allow the flavors to deepen, up to 24 hours.

2. Step 2

   Prepare the aloo (potato filling): Place the potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt. Partially cover the pot with a lid and bring to boil over medium-high heat. Cook the potatoes until fork tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, then peel. Transfer the potatoes to a medium bowl and roughly mash. Season with the chaat masala, cumin, chile powder, salt (about ½ to 1 teaspoon, depending on the saltiness of your chaat masala) and pepper (about ½ teaspoon). Stir to combine. Taste and adjust seasoning.

3. Step 3

   Prepare the chana/chole (chickpeas): In a small bowl, combine the chickpeas, chaat masala, cumin, chile powder, salt (about ¼ to ¾ teaspoon, again depending on your chaat masala) and pepper (about ½ teaspoon). Stir, taste and adjust seasoning.

4. Step 4

   Assemble the pani puri: Stir the theeka pani to combine and top with 1 to 2 tablespoons of boondi, if using. (The theeka pani can also be served in individual bowls.) Set out the puri on a platter, then arrange the theeka pani, aloo, chana/chole and tamarind-date chutney around it, along with the sev, and chopped onion and cilantro, if using. Using the back of a small spoon or your thumb, crack the top of a puri, creating a hole large enough for the filling. Fill with the aloo or chana/chole, or a combination of both. Top as desired. Spoon in the theeka pani until it reaches the top of the puri (or dip the puri in an individual bowl), and eat in one or two bites.