Pani Puri

To prepare the Pani (spiced water), combine Fresh mint leaves, 10 grams of Green chili, Ginger, 20 grams of Tamarind paste, 15 grams of Jaggery, 5 grams of Black salt, 5 grams of Roasted cumin powder, 5 grams of Chaat masala, and Asafoetida with 100 grams of Cold water in a blender. Blend until a smooth paste forms.

Transfer the blended paste to a large bowl. Add the remaining 900 grams of Cold water and stir well. Taste and adjust seasonings if necessary. Chill the Pani thoroughly before serving.

To prepare the Aloo Masala (potato filling), boil and peel the Potatoes, then mash them in a bowl. Add Boiled chickpeas, finely chopped Red onion, 5 grams of Green chili, 10 grams of Fresh cilantro, 3 grams of Roasted cumin powder, 3 grams of Chaat masala, 2 grams of Black salt, and 2 grams of Red chili powder. Mix all ingredients thoroughly until well combined.