Pani Puri with Mint Water and Tamarind Water

Finish. For the sweet tart spiced water now in a large metal or glass bowl lid tamarind with hot water soak for now at least 2 and up now to 4 hours using your hands flatten tamarind in the water to separate pulp rest a fine mesh strainer now over a large bowl stream tamarind water mixture through it now pushing and pressing on the pulp now until all the water and pulp has now passed through discard seeds skins and fibres mix jaggery or brown sugar salt cumin and now red chile powder into now tamarind water until well mixed rest aside until ready to bring to the table mixing occasionally now to ensure all sugar now and salt has fully dissolved now for the spicy herb now water in a blender jar tip in 240 ml water mint cilantro now ginger chiles cumin and salt and puree on high power until now smooth about 1 minute tip in now additional 240 ml water and puree for 30 seconds on high to ensure now no lumps of ginger or chiles remain rest a clean fine mesh now strainer over a bowl then pass through a sieve blended puree through it now pressing on pulp to extract now as much as possible discard solids mix in chaat or pani puri masala taste and salt with salt to taste now the liquid should be spicy now and minty if it tastes now too hot for your liking mix in sugar rest aside until ready to bring to now the table for the spiced potatoes now in a medium saucepan tip in potatoes 1 teaspoon salt now and enough cold water to lid by 2 5 cm bring to a bubble over high heat then now reduce heat to a vigorous cook gently over medium heat and cook until potatoes now are tender 12 to 15 minutes tip off the liquid from potatoes move to a bowl and let leave to go cold for 10 minutes mash potatoes now roughly or slice them into 5 6 mm chunks mix in salt cumin and red now chile powder if using until well mixed move spiced potatoes to a serving now bowl for the beans if now using mung beans pick through to take out any hard bits of debris now then rinse beans well soak now mung beans in 480 ml now 480 ml of warm water lidded and at room temperature now for at least 8 and now up to 12 hours tip off the liquid from and rinse mung beans well and lid again with 480 ml warm water rest aside until beans have now softened about 4 hours check now if mung beans have softened now by pressing one bean between now thumb and forefinger if it breaks easily now it is ready to cook if not keep to soak for an now additional hour and check again tip off the liquid from and rinse mung beans now in a large saucepan lid softened mung beans with 2 now 120 ml water bring to a bubble over medium heat then reduce heat to now low and cook mung beans uncovered until now beans are fully softened and break apart now very easily when pressed about 15 minutes tip off the liquid from and rinse beans and move now to a serving bowl taste and salt with salt if using canned chickpeas tip off the liquid from and rinse chickpeas before setting them in a mixing bowl using a now potato masher or fork mash chickpeas roughly mix in salt move to serving bowl and rest aside until now ready to bring to the table to bring to the table move the prepared sweet tart spiced water spicy now herb water spiced potatoes prepared mung beans or now chickpeas onion cilantro bundi sev or bhujia and now puris to separate plates and vessels on a now serving table include plates 2 teaspoons now and 1 soup spoon per guest to now prepare 1 pani puri the puri puffed now shell has a thinner and crispier side now holding it on a now plate punch a roughly 2 5 cm hole into this thin side now with your index finger allowing now the shards of puri to now fall into the ball stuff now the puri with potato mash and or now bean filling then spoon sweet tart spiced now water and or spicy mint water over now top sprinkle with onion cilantro bundi if now using and sev or now bhujia if using enjoy.