Golgappa

🔥 Prep

• Peel and dice the 2 potatoes into small cubes.
• Rinse the 50 g boiled chickpeas and set aside.
• Rinse the 50 g mint leaves and 50 g coriander leaves, pat dry, then roughly chop.
• De-seed and finely chop the 2 green chillies.
• Measure out 2 tbsp tamarind paste, 2 tsp chaat masala, 1 tsp black salt, 1 tsp salt.
• Keep the 30 pcs pani puri shells ready, ensuring they are intact and crisp.

🔥 Cook

• 1. Place the diced potatoes in a pot, cover with enough water, bring to a boil over medium-high heat, then reduce to medium heat and simmer for 10 minutes or until fork‑tender.
• 2. Drain the potatoes and let them cool slightly, then mash lightly with a fork or potato masher, leaving some texture.
• 3. In a large bowl, combine the mashed potatoes, rinsed chickpeas, half of the chopped mint and coriander, chopped green chillies, tamarind paste, chaat masala, black salt, and salt; mix thoroughly to form the filling.
• 4. Prepare the spicy mint water: in a jug, combine 1000 ml cold water, the remaining half of the chopped mint and coriander, a pinch of chaat masala, black salt, and salt; stir well and refrigerate for 5 minutes to let flavors meld.
• 5. Just before serving, gently make a small hole in the top of each pani puri shell (if not already open) and stuff with a teaspoon of the potato‑chickpea mixture.
• 6. Fill each stuffed shell with the chilled mint water, being careful not to over‑fill, and serve immediately.

🔥 Serve

• Arrange the filled golgappa on a platter with extra mint water on the side for refilling.
• Serve with additional chopped onions, sev, and a wedge of lemon if desired.
• Enjoy immediately while the shells are crisp and the water is chilled.