• 250g Pani Puri or gol gappa
• 125g black chickpeas
• 100g steamed bean sprouts (lentils should just begin to sprout) - optional
• 125g potatoes, boiled and coarsely mashed
• 1 bunch of mint leaves
• 1/2 bunch of coriander leavessalt to taste
• 1/4 tsp chilli powder
• 6 tbsp pani poori masala
• mint chutney
• tamarind chutney

Method:

• Wash mint and coriander leaves.
• Add green chilly, tamarind, ginger, salt & black salt & grind into paste.
• Filter it.
  
• Mix pani puri masala in 2 litres of cold water.
• Add mint and coriander paste and the ice cubes.
• Wash chickpeas and soak overnight.
• Boil the peas in a pan or pressure cooker with water, eating soda, & salt until soft.
• Add salt, chilly powder to the potatoes and mix in the chickpeas and the bean sprouts, if using.
• Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
• Top with a little mint and tamarind chutney.
• To eat, dip each gol gappa into the prepared water and eat.