32 Puris or Golgappa (ready-made or homemade)
1 medium Onion, finely chopped (optional)
1/2 cup Sev
1/4 cup Date Tamarind Chutney, optional
Ingredients for Pani:
1½ medium size Lemon
3 tablespoons Sugar
1 teaspoon Chaat Masala Powder
1/2 cup Mint Leaves
1/2 cup Coriander Leaves, chopped
1-2 Green Chilli, chopped (or to taste)
1/2 inch pieces of Ginger
1/4 teaspoons Black Salt (kala namak / sanchal)
4 tablespoons Boondi, optional
Salt to taste
4 cups Water
Ingredients for Masala:
1½ cups boiled, peeled and mashed Potato (approx. 3 medium)
1/2 teaspoon Red Chilli Powder
1/2 teaspoon Cumin-Coriander Powder
1/2 cup boiled Kala Chana (black chickpeas)
1/4 teaspoon Chaat Masala Powder
2 tablespoons finely chopped Coriander Leaves, optional
Salt to taste
Method for Pani:
Rinse coriander and mint leaves in water and take all the ingredients of pani.
Add mint leaves, green chilli, coriander leaves, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.
Grind until smooth paste.
Transfer them to a large bowl and add sugar,black salt, chaat masala powder and 4 cups water. Stir with a large spoon and mix it properly.
Taste for the salt and add as required. Pani is ready.
Method For Masala:
Take mashed potato, red chilli powder, kala chana, cumin-coriander powder, chaat masala powder, salt and coriander leaves(add only if you have not added while boiling the potatoes and chana) in a bowl.
Mix them together with a spoon. Masala is ready.