Panipuri

(by Kasturi Rout)

Panipuri is a popular street-food snack—a deep-fried flatbread with a savory filling.

For puri (flatbread):

1 c. semolina

1 T. all-purpose flour

pinch of salt

club soda

vegetable oil

For teekha pani (spicy water):

3 c. chopped coriander

1 1/2 c. chopped mint

1-in. knob of ginger, peeled

2 green chilies, chopped

2 T. roasted cumin powder

2 T. chaat masala (spice blend)

1 t. black salt

table salt, to taste

1/2 c. lemon juice

2 T. red chili powder

1 T. amchur (mango powder)

1 c. ice cubes

15 oz. cooked chickpeas

2 c. chilled water

For khatti methee (chutney):

2 1/2 c. tamarind

6 c. water

1 t. vegetable oil

1 1/2 T. cumin seeds

2 T. red chili powder

1 t. black salt or table salt

1 1/2 c. sugar

handful of fresh mint leaves

For stuffing:

1/4 c. boiled and diced potato

1/2 c. chopped onion

pinch of black salt

To make puri:

Mix semolina, flour, and salt.

Add enough club soda to make a soft dough.

Knead into a ball, and let rest for 10 minutes covered with a damp tea towel.

Pull off small portions of the dough, about the size of a walnut.