Pani Puri

Step 1

Place the boiled potato on a cutting board and cut it into 1/4-inch cubes by slicing lengthwise, rotating 90 degrees, then slicing again crosswise into small, uniform pieces.

Step 2

Hold the onion root-side down on the cutting board and make three lengthwise cuts from the tip toward the root, spacing them 1/8 inch apart, then rotate and slice crosswise into minced pieces the size of a pea.

Step 3

Stir the tamarind paste into the water with a spoon until it dissolves completely and looks like weak tea—no lumps remain—about 1 minute.

Step 4

In a small bowl, toss the diced potato, chickpeas, minced onion, chaat masala, and cilantro with your fingertips until the seasoning is evenly distributed throughout.

Step 5

Using your index finger, gently punch a small hole in the top of each pani puri shell, enlarging it to roughly the width of a pencil eraser.

Step 6

Using a small spoon, fill each shell with approximately 1 tablespoon of the potato-chickpea mixture, packing it gently so it reaches the bottom without crushing the shell.

Step 7

Arrange filled shells on a plate, then pour 2 to 3 tablespoons of tamarind water over them just before eating so the shells stay crispy until the last moment.