Puchka (Crispy Potato Pani Puri)

Step 1

Cut each boiled potato into 1/4-inch cubes—small enough to fit inside a puri shell. Place the cubes in a small bowl.

Step 2

Pour the tamarind paste into a measuring cup and add 1 cup of water; stir until the paste is completely dissolved and the liquid is dark brown and thin, about 30 seconds.

Step 3

Add the cumin powder, cayenne pepper, and chickpeas to the potato cubes; stir gently until everything is evenly coated.

Step 4

Hold one puri shell carefully in your hand and gently poke a hole in the top with your thumb, making an opening about the size of a fingertip.

Step 5

Spoon 1 heaping teaspoon of the potato-chickpea mixture into the opening of the puri shell, filling it so the mixture is just visible at the top.

Step 6

Set the filled puri on a serving plate, opening facing upward; repeat with remaining shells and filling until you have 12 filled puris.

Step 7

Place a small cup or bowl of tamarind water on the plate next to the puris; diners will pop each puri in their mouth, bite off the bottom, and sip the tamarind water through the hole.