Pani Puri (Indian Crispy Hollow Shells with Spiced Herb Water)

Peel the 200 g potato, cut it into even pieces, and boil until a skewer slides through easily, about 15 to 20 minutes.

Drain well, then mash while hot so the filling stays smooth instead of watery.

Add 120 g boiled chickpeas to the mashed potato and fold gently.

Lightly crush some chickpeas with a spoon, leaving a few whole, so the filling is thick enough to sit inside the puri shells.

Blend 1/2 cup mint, 1/2 cup cilantro, 1 tablespoon tamarind paste, 1 teaspoon chaat masala, and 400 ml water until very smooth.

Blend long enough to break down the herbs and prevent coarse, grassy bits.

Strain the pani through a fine sieve to remove herb fibers.

Chill it for at least 30 minutes, which sharpens the sour, salty flavor and keeps the puris crisp for longer during assembly.

Use 20 ready-to-eat fried puri shells.

Just before serving, gently open a small hole in the top of each shell. Unfried dried puri discs must be cooked according to the packet before this step.

Spoon a little potato and chickpea filling into each puri, then pour in the cold pani.

Serve immediately after filling, because the shells soften quickly and are best eaten in one bite while crisp.