Ingredients for Pani Puri:

• Pani Puri or gol gappa - 12 pieces
• Black chickpeas - 1/4 cup boiled
• Potatoes  - 1/2 cup boiled
• Mint leaves - A bunch
• Coriander leaves - A bunch
• Red chilli powder - 1/4 teaspoon
• Pani poori masala - 4 tablespoon
• Mint chutney - 6 tablespoon
• Tamarind chutney - 6 tablespoon
• Beasn Boondi - 4 tablespoon
• Salt to taste

• Grind the mint and coriander leaves into a paste.
• Mix well pani puri masala in two litres of cold water.
• Add mint, coriander paste, besan boondi and ice cubes.
• Wash chick peas and soak overnight, then boil in pressure cooker with water and salt, until soft, drain and keep aside.
• Add salt, chili powder to the potatoes and mix in the chick peas.
• Make a hole on one side in each gol gappa, and fill it with little potato mixture.
• Top with a little mint and tamarind chutney, dip each gol gappa into the prepared water and eat.