Ingredients

• 1 pack Golgappa puri 
• 4 Boiled potato 
• ¼ cup Soaked tamarind pulp
• 1 cup Black chickpea (Kala chana) 
• 1 bunch Green coriander leaves (Dhaniya patta)
• ½ bunch Mint leaves (Pudina) 
• 4 Green chili
• ½ inch Ginger 
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• Black salt
• Salt
• Panipuri masala
• 2 small sachet Jaljeera powder
• Boondi (optional)
• 2 small Onion finely chopped (optional)

Directions

Step 1

Wash the black chickpea and soak it in water overnight (6 to 8 hours).

Step 2

In a cooker add potatoes, little salt and water. Close the lid and cook for 3 to 4 whistles on a slow flame.

Step 3

Once pressure is released naturally, open the lid and keep boiled potatoes aside to cool down at room temperature.

Step 4

Now add soaked black chickpea, salt and water in the cooker and cook for 2 whistles on a slow flame. Once pressure is released naturally, open the lid, take out black chickpea and drain out excess water.

Step 5

Now peel off the boiled potatoes and mash it with masher.

Step 6

Now Chop coriander leaves.

Step 7

Now you have to add boiled black chickpea in mashed potato and add salt, chopped coriander leaves, Ginger, Cumin powder, Coriander powder, jaljeera powder and panipuri masala. Mix it well.

Step 8

Now prepare pani. Take a Grinder jar, add coriander leaves, mint leaves, green chili and little water and make fine paste. 

Step 9

Take a bowl or jug. Add 2 glasses of water in it.

Step 10

Now add the paste prepared in step 8, tamarind pulp, Cumin powder, Coriander powder, black salt and normal salt in the water jug. Give it a good mix. You can also strain the water. Now add boondi while serving.

Step 11

Stuff puri with potato filling made in step 7 and pani prepared in step 10 and serve