Puchka (Gol Gappay)

Step 1

Boil potatoes until fork-tender, ~15 minutes. Drain, cool, and dice into 1/4-inch cubes.

Step 2

Drain and rinse canned chickpeas. Mix in a bowl with diced potato, cumin, chili powder, and ginger-garlic paste.

Step 3

Whisk tamarind paste with 1 cup water to make tamarind water. Taste and adjust salt and spice level.

Step 4

Mix flour with 1 tbsp oil, 1/4 tsp salt, and 1/2 cup water. Knead into a smooth, soft dough for 2 minutes.

Step 5

Divide dough into 16 balls. Roll each into a thin disk 2-3 inches across.

Step 6

Heat 2 cups oil to 350°F in a deep skillet or wok. If no thermometer, oil is ready when a small piece of dough sizzles immediately.

Step 7

Gently slide one disk into hot oil. It will sink, then float. Fry 10-15 seconds per side until light golden and puffed.

Step 8

Transfer puffed disk to paper towels. Once cooled, gently poke a hole in the side and crimp open a 1-inch mouth.

Step 9

Repeat with remaining dough disks. You should have 16 hollow puffed spheres.

Step 10

Spoon 1 tbsp potato-chickpea filling into each puffed sphere. Drizzle 1 tbsp tamarind water over the top.

Step 11

Garnish with cilantro. Serve immediately while puffas are still crispy. Eat in one bite.