Pani Puri

Steps

Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.

1. Knead the semolina, all-purpose flour and a little water into a stiff dough, cover with a damp cloth and rest for 20 minutes.
   ⏱ Resting dough · 20 min

   Start timer
2. Roll the dough very thin (about 1.5 mm) and cut small 4 cm rounds, keeping them under a damp cloth. Fry a few at a time in oil at about 180 °C (350 °F), pressing gently with a slotted spoon as they hit the oil, until puffed and golden.
   ⏱ Frying puris · 8 min

   Start timer
3. Drain the puris on paper towels and let them cool completely; they turn crisp as they cool. Store airtight once cold.
4. Blend the mint leaves (leave out the stems, which turn the pani bitter), coriander, green chilli, tamarind pulp, chaat masala and salt with about 750 ml (3 cups) of cold water until smooth.
5. Strain the pani into a jug and chill for at least 30 minutes. Taste it: it should be tangy, salty and spicy, so add a little water, salt or tamarind to balance.
   ⏱ Chilling pani · 30 min

   Start timer
6. Mash the boiled potato and chickpeas together with a little chaat masala and salt for the filling.
7. Just before eating, tap a hole in the top of each puri, spoon in the filling, fill with the chilled pani and eat at once, before the shell softens.