Pani Puri

Ingredients:

Green mango water

• 1 cup peeled and diced green mango
• 2 Thai green chilies or serranos, coarsely chopped (remove seeds to reduce heat)
• 1 bunch fresh cilantro, leaves and tender stems coarsely chopped (about 2 cups)
• Half a bunch of mint, leaves picked (about 0.5 cups)
• Juice of 3 limes (about 1/3 cup)
• 1.5 tsp roasted ground cumin
• 1 tbsp fine Indian black salt (kala namak)
• Fine sea salt
• Jaggery (evaporated cane juice) can be found in powder form or more commonly in chunks

Potato filling

• 2 tbsp dry black chickpeas (kala chana), soaked in water overnight
• A pinch of baking soda
• Fine sea salt
• 2 medium potatoes
• 2 tbsp chopped fresh cilantro
• 0.5 tsp roasted ground cumin
• 1/4 tsp fine Indian black salt (kala namak)
• 1/4 tsp chili powder
• Juice of half a lime (about 1 tbsp)
• 30 pani puris, approximately 4-5 cm in size.*

Preparation:

1. Green mango water:
   
   Combine the green mango, chili, cilantro, mint, lime juice, and 1/2 cup water in a food processor. Blend until smooth. Transfer to a large bowl and add the cumin, black salt (see note), 1.5 tablespoons sea salt, and 3 cups water. Blend. Add sugar to taste (the amount will depend on the sweetness of the green mango).
   
   

   Note

   
   Fine Indian black salt (kala namak) is a rock salt with a sharp flavor that adds an umami taste to dishes, so don't add too much.
2. Filling:
   
   Place the soaked black chickpeas (see note) in a small saucepan and fill the pan halfway with cold water. Add a pinch of baking soda and 1 teaspoon of sea salt. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer and cook until the chickpeas are tender, about 45 minutes. Drain; you should have about 1/4 cup of cooked chickpeas.
   
   

   Note

   
   Black chickpeas (kala chana) are a rare variety that are smaller than normal and have a nuttier flavor.
3. Meanwhile, place the potatoes in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and let cool slightly. Peel the potatoes, then mash them with a potato masher until coarsely pureed.
4. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice, and 0.5 teaspoon sea salt and stir. Taste and adjust the seasoning if needed.
5. Position a rack in the middle of the oven and preheat the oven to 110°C (250°F). Place the pani puris on a baking sheet and bake until crispy (but not too browned), 3 to 5 minutes.
6. Assembly:
   
   Take one pani puri and make a small hole on the thinner side, then add 1 teaspoon of potato filling and 1.5 tablespoons of green mango water. Place the whole pani puri in your mouth and eat. The collected pani puri must be eaten on the same day, otherwise it will become soft..
   
   Note *
   
   Pani puri are crispy dough balls.