1 large packet bought golgappas or puris
For filling:
1 cup cooked chana (chick peas) or cooked white dry peas
2 tbsp oil
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
1 large lemon size tamarind
6-8 tbsp sugar
2 tsp roasted jeera (cumin) powder
1 tsp salt
1/2 tsp chili powder
1 tsp garam masala powder
1/4 tsp rock salt
A bunch of mint leaves

Pani Puri

1. Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
2. Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
3. Soak tamarind in 6 cups of boiled and cooled water.
4. Add all the other ingredients including the washed bunch of mint.
5. Let everything soak together for an hour. Squeeze well and strain through a seive..
6. Serve the jeera pani well chilled.

1. Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
2. Dip the puri into the jeera pani and serve immediately or it will become soggy.
3. The jeera pani can also be served in a separate container.