Dahi Puri With Black Chickpeas
Ingredients
- ½ cup dried black chickpeas, soaked overnight, drained (Rancho Gordo desi chana, recommended)
- Kosher salt
- 3 medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1" pieces
- 1 tsp. ground turmeric
- ½ cup tamarind concentrate (such as Swad)
- 2 Tbsp. date syrup
- 2 tsp. finely chopped, peeled ginger
- 4 Tbsp. chaat masala, divided, plus more for serving
- 3 tsp. ground cumin, divided
- 3 tsp. red chili powder, divided
- 2 cups plain whole-milk yogurt
- Vegetable oil (for frying; about 8 cups)
- 1 7-oz. packet pani puri
- ½ cup Scallion Chutney
- 1 small red onion, finely chopped
- 1 cup coarsely chopped cilantro
- 1 cup coarsely chopped mint
- 1 8-oz. package thin sev
- A deep-fry thermometer
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