Puris- store bought (50 pieces)
Potatoes- 3 large
Black channa- 1 cup
Red chilli powder- 1/2 tsp
For making pani:
Cilantro- 25 gms
Mint leaves– 25 gms
Green chilli- 1
Ginger- 1 inch
black salt– 1 tbsp
Amchur powder (dry mango powder)-1tsp
lime juice– 1 tbsp
Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.
Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)
Jaggery– 3/4 cup
Roasted cumin seeds and fennel seeds- 1tsp each (powdered)
Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.
Cook potatoes and black channa in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.
Mash the potatoes, add 1/2 tsp of red chilli powder, mix and keep aside.
Arrange all the puris, make a hole in the center to add the ingredients.
Add a tsp of mashed potato and cooked channa.
Fill it with paani and add a tsp of sweet chutney and gulp it immediately!