Pani Puri

Ingredients

• 40 puri shells, semolina dough rolled thin, fried to hollow globes (or the store-bought box, used without shame and with better consistency) ⇄
• The pani: big bunch mint + cilantro, green chili, ginger, blitzed with 750ml cold water, 2 tbsp tamarind, 1 tsp chaat masala, black salt (kala namak, the sulfurous soul) ⇄
• Filling: boiled potato cubes, boiled chickpeas or sprouted moong, minced onion
• Sweet tamarind-date chutney ⇄
• Assembly-line speed; pani puri is eaten at the pace it is made

The words inside

Chaat Masala

Allergen screen

Found: gluten

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Chill the spiced green water thoroughly: pani puri means water-bread, and the water must be COLD, spicy, sour and faintly funky from the black salt.
2. Mix the potato-chickpea filling; keep the sweet chutney beside it.
3. Thumb-crack the top of each puri; a spoon of filling, a drip of sweet chutney.
4. Dunk the whole shell in the pani, lift dripping, and eat in ONE BITE, immediately: hesitation is structural failure. Repeat until someone declares a winner.