GETTING READY:

1. Cut the dates into small pieces.

2. Toast the cumin and fennel seeds together, then cool and then grind to a powder.

3. Heat the water and add the dates and the tamarind.

4. Add the jaggery, followed by the cumin and fennel powder and the ginger, chilli and black salt and stir well.

5. Cook covered for 20 – 30 mins stirring frequently.

6. Cool and pour into a food processor with some water and grind till smooth.

7. Strain this using a sieve – collect the solids, return to the processor with more water and repeat the process.

8. In a food processor, add the lime juice, chillies, ginger, coriander and all the powdered spices with some of the water and process.

9. Strain this using a sieve – collect the solids, return to the processor with more water and repeat the process.

10. Store this in the fridge so it’s nice and cold and add a sprig of mint for flavour.

11. The ice and boondi should be added just before serving.

MAKING:

12. Cook the potatoes in boiling water for 20 mins till cooked.

13. Add sprouted & steamed green Moong beans.

14. Check for doneness by inserting a knife in the centre of the potato and remove and cool once its ready.

15. Once cool coarsely mash the potato and add the Moong beans and some salt to taste1 cup sprouted green Moong beans and.

16. Add the chaat masala and onion, mix well.

17. Mix the flour and semolina together with salt.

18. Add the water a little at a time and knead the dough well for 10 -15 mins.

19. Cover with a wet cloth for 30 mins.

20. Divide the dough in half and oil your rolling surface and roll the dough till just a few mm in thickness.

21. Using a cookie cutter cut out circles and reserve the scraps in cling film.

22. Cover the cut circles with the wet cloth and repeat the process with the second half.

23. Roll out the scraps and cut circles out of them too.

24. Heat some oil and when it’s hot add the puris in, they will sink to the bottom and then float to the top.

25. Gently push down in a tapping motion on each puri and they will balloon.

26. Cook on both sides till golden brown and remove making sure you are not stacking hot puris one on top of another.

27. Allow the cooked puris to cool completely and then fry them again for the second time.

28. The spicy water should have ice and some bond added to it just before serving.

SERVING:

29. To assemble the Pani puri, make a hole in the top of the puri, add some of the filling, add a dollop of the tamarind chutney and then dunk in the spicy water and serve