Pani puri
Ingredients
- 70g/2½oz fresh coriander leaves and stalks
- 40g/1½oz fresh mint leaves
- 1 small green chilli
- 2cm/¾in piece fresh root ginger, peeled
- 6 tbsp lime juice (about 3–4 limes)
- 2 tbsp chaat masala
- 1 tbsp black salt (kala namak)
- 2 tbsp dried mango powder (amchur)
- ½ tsp salt
- 2 tbsp caster sugar
- 25g/1oz boondi
- 2 large potatoes
- 400g tin black chickpeas (225g drained and rinsed)
- 1 medium red onion
- 2 tsp Kashmiri chilli powder
- 2 tsp chaat masala
- 5 tbsp shop-bought tamarind chutney (not tamarind concentrate)
- 3 tbsp chopped coriander
- 30 puri shells
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