Sweet and Spicy Meetha Pani Puri

1.Prepare the sweet and spicy water by blending the soaked dates and tamarind pulp into a smooth paste. Transfer to a large bowl and whisk in the cold water, roasted cumin, red chili powder, chaat masala, black salt, and chopped mint leaves until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.

2.In a small mixing bowl, combine the mashed potatoes, boiled chickpeas, salt, and red chili powder. Mix well until uniform.

3.To assemble, gently crack the top of each crispy puri shell with your thumb to create an opening.

4.Stuff each shell with a small spoonful of the potato and chickpea mixture.

5.Dip or pour the chilled sweet and spicy tamarind-date water into the shell just before serving to maintain the crunch of the puri.

6.Serve immediately while the shell is crisp and the water is cold.