2 Medium Potatoes, boiled and smashed
Red Chickpeas, soaked and boiled with salt
1 Cup Sprouted Mung Beans
2 Tsp Fresh Ginger Paste
2 Tsp Fresh Green Chili Paste
2 Cups Fresh Mint Leaves, washed and plucked
Fresh Cilantro
Salt to Taste
Pepper to Taste
1 Tsp Black Salt or Kala Namak
2 TBsp Sugar
2 TBsp Fresh Lemon Juice
Tamarind & Date Sauce (Recipe on Blog)
Roast & Grind in Coffee Mill:
2 Tsp Cumin Seeds
2 Cloves
2 Cinnamon Sticks
2 Tsp Fennel Seeds, roasted


How to Prepare:
Boil two potatoes and mash them.
Season with salt, pepper, red chili and cilantro. Set aside.
One cup of mung bean sprouts that has been boiled with salt.
One cup red chickpeas boiled with salt. (optional)
Pani means "water with spices" which is the main taste. To make pani for pani puri: blend fresh mint with green chili, ginger paste, sugar, lemon juice, black salt, 2 tsp of grounded powder of cumin seeds and regular table salt. Set aside. Refrigerate for couple of hours.
Microwave puris for 30-40 seconds.
Crack open puris and fill with mung beans, potatoes and red chickpeas.
Dip stuffed puris into water and eat it right away otherwise it will get soggy.
Yum! Delicious!