Pani Puri: Crisp Shells, Tamarind Water, the Assembly

Combine semolina, flour, and salt. Add water a little at a time, mixing until a stiff, non-sticky dough forms. Knead for 8 minutes. The dough should feel firm and smooth. Cover with a damp cloth and rest for 30 minutes.

Divide the dough into 4 pieces. Working one at a time, roll each very thin — 1–2 mm. Cut into 4–5 cm rounds using a cutter or glass. Cover the rounds with a damp cloth while you cut the rest.

Heat oil to 180°C in a deep pan. Test with a small piece of dough — it should rise to the surface within 3 seconds. Fry 6–8 puri at a time. Each one should puff within 5 seconds. Press gently with a slotted spoon to encourage puffing. Fry for 2 minutes total, turning once, until golden and crisp. Drain on paper. Cool completely before storing in an airtight container.

Make the pani (water): blend mint, coriander, and green chili with 100 ml of the cold water until smooth. Strain through a sieve. Combine with remaining cold water, tamarind paste, chaat masala, roasted cumin, black salt, and sugar. Taste and adjust: it should be intensely sour, cold, and spicy.

For the filling: combine diced boiled potato and chickpeas. Season with a pinch of chaat masala and salt.

To serve: gently crack a small hole in the top of each puri. Fill with a teaspoon of potato-chickpea filling. Submerge immediately in the chilled pani and eat in one bite.