Pani puri 

Making Pani Puri (also known as Golgappa or Puchka) at home involves three main components: the crispy puris, the spicy-tangy water (pani), and the flavorful potato filling.

The Crispy Puris (Shells)

Ingredients: 

1 cup semolina (suji), ¼ cup all-purpose flour (maida), a pinch of baking soda, and salt.

Method: Mix ingredients with a little water to form a stiff dough. Let it rest under a damp cloth for 30 minutes. Roll into very thin circles and deep-fry in hot oil until they puff up and turn golden brown.

Tip: Press the puris slightly with a spoon while frying to help them balloon. 

2. The Teekha Pani (Spiced Water)

Ingredients: 

Mint leaves, coriander, green chillies, ginger, tamarind pulp, black salt, and chaat masala.

Method: Blend the herbs and chillies into a fine paste. Mix this with chilled water, tamarind pulp, and spices. For a sweeter version (Meetha Pani), add jaggery or sugar.

Pro Tip: Add boondi (crispy gram flour pearls) to the pani just before serving for extra texture. 

3. The Filling (Masala)

Ingredients: Boiled mashed potatoes, boiled chickpeas (or sprouted moong), chopped onions, and roasted cumin powder.

Method: Mix the mashed potatoes with the chickpeas and spices like red chilli powder and black salt until well combined.