Ingredients:

• For tangy water/khatta pani:
• 4-5 cups – Cold water
• 1/4 cup – Mint/ Pudina Leaves
• Green chilli- 1 ( finely chopped & deseeded)
• 1/8 tsp – Ginger ( finely chopped
• 1 tbsp – Amchur/ dry Mango powder
• 1 tbsp – Chaat masala powder
• Salt according to taste
• 1/4 tsp – Cumin/ Jeera powder
• Black salt – a pinch
• For Sweet & Spicy sauce:
• 1/4 cup – Tamarind (soaked in water)
• 1/2 cup – Jaggery / Sugar
• 1/2 tsp – Chili powder
• Salt according to taste
• For puri:
• 1/4 cup – semolina
• 2-3 tbsps – All purpose flour (Maida)
• 1/4 tsp – baking powder
• Oil for deep frying
• Soda water for kneading Preferably
• For stuffing in poori:
• Potato1 ( boiled & Mashed)
• Onion – 1 ( finely chopped)
• Coriander- finely chopped
• 1/4 cup – Garbanzo beans (soak the beans over night and pressure cook it the next day with salt till soft)
• 3-4 tbsp – Carrots ( grated)
• 1/2 tbsp – Chili powder
• Salt – according to taste
• 1/2 tbsp – Coriander powder
• 1/2 tbsp – Jeera powder-
• 1/2 tsp – Turmeric powder
• Garnish: Mint/coriander, finely chopped
• Accompaniments: Curd
• Bhujia sev
• Salsa (tomato & Onion

Method:

1. For puri:
2. Mix flour well and sieve.
3. Make a well and add the fizzy water to combine the flour and make a dough.
4. Once the flour comes together, mix well and knead to a firm dough.
5. Make extremely small balls and roll them with a rolling pin to about 3-4 cms broad in circular shapes.
6. Heat oil in a skillet and to it keep adding the puri till it fluffs. Remove and let them rest.
7. For Stuffing: Heat oil in a wok.
8. Temper jeera seeds, asafoetida.
9. Saute ginger, garlic, green chillies.
10. Add onions and fry till brown.
11. To the sauteed ingredients, add chilli powder, coriander powder, turmeric powder and salt.
12. Add mashed potato to the spices and keep aside.
13. Saute the garbanzo beans in some oil and keep aside
14. Serving method:
15. Take the puri and punch it in the center lightly to make a hole. Fill the puri with the potato and beans stuffing. To it, add the reduced sweet and sour sauce if you like. Finally, dip in the water.

Recipe courtesy of Sify Bawarchi