Non-Stop Indian Street Food Collection | Spicy, Crispy & Juicy Cooking

Prepare the puri shells by frying them until puffed and golden.

Boil the potatoes until tender, then peel and mash them.

In a bowl, combine the mashed potatoes, boiled chickpeas, finely chopped red onion, and chopped coriander leaves.

Add salt, cumin powder, and chaat masala to the potato mixture, and mix well.

In a separate bowl, mix tamarind pulp with water, lemon juice, black salt, and finely chopped mint leaves to create the spicy water.

Taste the spicy water and adjust seasoning as needed.

To serve, make a small hole in each puri shell.

Fill each puri with the potato and chickpea mixture.

Dip the filled puri into the spicy water or serve it on the side.

Enjoy immediately for the best texture.

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