PANI POORI

Preparation Method :

• Sweet-and-Sour Tamarind Chutney:
• Place the tamarind and jaggery with little water in a small saucepan. Bring to a boil and simmer for 5 minutes.
• Add the salt, pepper and half of the roasted cumin powder and cook until the chutney is syrupy.
• Loosen it with a tablespoon boiling water if needed.
• Puchkas:
• Whisk the yogurt with a little salt, the chilli powder and remaining roasted cumin powder until smooth. Set aside.
• Boil the potato in salted water until tender, then peel and cut into small cubes.
• Arrange the puchkas. Break a hole in the thinner side and fill each puri with a couple of chickpeas and a piece of potato.
• Spoon 1 teaspoon yogurt into each and top with ½ teaspoon of tamarind chutney and Tangy Herb Chutney into each.
• Sprinkle generously with the sev and serve immediately.