Pani puri

Method

1. 1 Soak chickpeas overnight, then boil for 40 minutes until tender, and drain.
2. 2 Blend mint leaves, coriander, and green chilies with cold water, strain the liquid, and season with black salt, chaat masala, and cumin powder.
3. 3 Cook the tamarind with palm sugar for 10 minutes, strain until smooth, then mix a portion into mint water and refrigerate for 20 minutes.
4. 4 Mix diced boiled potatoes with chickpeas and chopped onions to make the filling.
5. 5 Punch a hole in the top of the puri pastry, fill it with the filling, and then pour in plenty of the sweet and sour sauce.
6. 6 Eat them one by one while the shell is still crispy.

With an appliance

• Air fryer 39 min

  Replace step 5: Use homemade puri wrappers by spraying thin pieces of dough with oil, frying at 200 degrees for 6 minutes, and flipping at the 3rd minute; let cool completely before punching holes, stuffing with filling, and pouring in the sauce.