Serves: 4
Total Calories: 859
1. Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes. Meanwhile, prepare the chutney, tamarind water, and masala.
2. Drain the potatoes, let cool, then peel and finely chop or mash them. In a large bowl, mix together the potato, cilantro, chickpeas, sprouted dal (if using), and masala.
3. With a clean thumb or forefinger, gently make a big hole on the thin side of the paani-poori puff and fill with up to 2 teaspoons of the potato mixture. Dunk each filled puff into a bowl full of tamarind water and eat immediately. Or, at large gatherings, set out the paani-poori puffs, the chutney, and the tamarind water like a salad bar and let everyone help themselves.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Puffs with Spicy Tamarind Water recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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