Pani Puri with spicy potato filling

Name: Pani Puri with spicy potato filling
Ingredients: 1 Cumin powder; 2 Potatoes, cooked and mashed; 50 ml Water; 2 g Coriander, roughly chopped; Mint chutney; Tamarind chutney; 0.5 kala namak; Pani puri

Crispy pani puri filled with potato, ginger, herbs, and spices. Recipe by Paulami Joshi. For 30 pieces.Served with fresh tamarind chutney and mint chutney.

Ingredients

1Cumin powder

2Potatoes, cooked and mashed

50mlWater

2gCoriander, roughly chopped

Mint chutney

Tamarind chutney

0.5kala namak

Pani puri

Preparation

For the filling, mix the mashed potatoes with the coriander, cumin powder, and Kala Namak (black salt). Stir well and set aside.
Mix the mint chutney with water in a bowl and set aside. Repeat the same for the tamarind chutney.
Heat a generous layer of oil in a (deep-frying) pan to 180°C. Drop the dough in batches into the hot oil and fry the dough balls for 1 minute per batch: they will puff up on their own. Turn the balls over halfway through. Remove them from the oil with a slotted spoon and drain on paper towels.
Carefully tap the top of the dough balls with a teaspoon. Fill them with 2-3 teaspoons of filling. Drizzle the green chutney and tamarind chutney over them and serve immediately.