Makesabout 60 small crisps
- Active Time:30 min
- Start to Finish:4 1/2 hr
ADAPTED FROM SHOBA NARAYAN
January 2008
For Panni (Tamarind-flavored Water)
-
1
cup
packed mint leaves
-
1
cup
packed cilantro leaves
-
2
(4 to 5-inch-long) thin fresh hot green chiles, coarselychopped, including seeds if desired
-
1/3
cup
seedless tamarind from a pliable block
-
1
mango, peeled, pitted, and coarsely chopped
-
1
teaspoon
cumin seeds
-
4
cups
water, divided
-
1/4
cup
fresh lemon juice
-
1
teaspoon
black salt
-
2
tablespoons
boondi (tiny crisp lentil balls)
For Potato Filling
-
4
medium boiling potatoes (about 1 lb)
-
1
teaspoon
garam masala (Indian spice blend)
-
1/2
teaspoon
cayenne
-
1/4
cup
canned kala chana (black chickpeas)
-
2
(190-g) packages pooris (30 per package)
Make panni:
-
Purée mint, cilantro, chiles, tamarind, mango, cumin seeds, and 2 cups water in a blender until smooth. Stir together purée and remaining 2 cups water in a large bowl or pitcher and let stand, covered, 1 hour for flavors to blend.
-
Strain mixture through a sieve into a deep serving bowl and chill 3 hours. Stir in lemon juice and black salt, then season panni (tamarind water) with table salt.
Make potato filling:
-
Generously cover potatoes with salted cold water in a medium saucepan (1 tablespoon salt for 3 quarts water) and boil until tender, then drain. When cool enough to handle, peel potatoes and mash with garam masala, cayenne, and salt to taste. Stir in chickpeas.
To serve and eat:
-
Microwave pooris according to package instructions, 30 seconds to 1 minute (to crisp). Sprinkle boondi on top of panni.
-
Make a small hole in a poori with your thumb and spoon in a little potato filling. Dunk into panni and pop into your mouth whole.
Cooks' Note: The Indian ingredients in this recipe are available at Indian markets and
kalustyans.com.