Kolkata Puchka (Pani Puri) with Aloo Makha and Churmur

Ingredients

• 110 g Tamarind pulp (seedless) (Soak in hot water then strain)
• 35 pieces Green chilies (large) (20 for boiling, 15 used raw; adjust heat to taste)
• 2 tablespoons Cumin seeds (Whole seeds, roasted until dark brown)
• 2 tablespoons Fennel seeds (Whole seeds, roasted with cumin)
• 2 teaspoons Coriander seeds (Whole seeds, roasted)
• 5 pods Green cardamom pods (Whole, roasted with other spices)
• ¼ cup Mint leaves (Fresh, tightly packed)
• 1 tablespoon Black salt (kala namak) (Adds sour-salty depth)
• 1 teaspoon Chaat masala (Optional, for extra tang)
• 1 teaspoon Red chili powder (Adjust for heat)
• ½ lemon Lemon juice (Freshly squeezed)
• 2 tablespoons Fresh coriander leaves (Finely chopped)
• 1 teaspoon Salt (Adjust to taste)
• 3 medium pieces Boiled potatoes (Mashed; about 300 g total)
• ¼ cup Boiled white peas (safed matar) (Optional, adds texture)
• ¼ cup Boiled black chickpeas (kala chana) (Optional, adds texture)
• 2 liters Water (drinking) (For tamarind water base)
• ¼ cup Additional water (for mixing) (To loosen potato mixture if needed)

Instructions

1. Soak Tamarind

   Place 110 g seedless tamarind in a bowl, cover with hot water (just enough to submerge) and let sit for 15‑20 minutes.

   Time: PT20M

2. Boil Green Chilies (Cooked Portion)

   In a saucepan bring water to a boil, add 20 large green chilies and cook for 8‑10 minutes until softened. Drain and let cool to room temperature.

   Time: PT10M

   Temperature: Boiling

3. Grind Cooked Chilies

   Transfer the cooled cooked chilies to the mixer‑grinder, add a splash of water and blend to a coarse paste.

   Time: PT2M

4. Grind Raw Chilies

   Add the remaining 15 raw green chilies (plus a little water) to the grinder and pulse to a coarse paste.

   Time: PT2M

5. Roast Bhaja Masala

   Heat a dry pan over medium heat, lower flame and add 2 Tbsp cumin seeds. Roast, stirring, until they turn dark brown (≈2 minutes). Add 2 Tbsp fennel seeds, 2 tsp coriander seeds, and 5 green cardamom pods. Roast everything together for another 2‑3 minutes until fragrant.

   Time: PT5M

   Temperature: Medium heat

6. Grind Bhaja Masala

   Allow the roasted spices to cool, then grind them in the mixer‑grinder to a fine powder.

   Time: PT2M

7. Prepare Mint Paste (optional)

   Blend a handful of fresh mint leaves with a little water until smooth.

   Time: PT2M

8. Extract Tamarind Pulp

   Mash the soaked tamarind with clean hands, then press through a sieve into a bowl, discarding seeds, fibers, and skins. Reserve 2‑3 Tbsp of the pulp for the potato mixture and churmur.

   Time: PT5M

9. Make Tamarind‑Chili Water

   In a large pitcher add the strained tamarind liquid, 2 L drinking water, 2 Tbsp boiled‑chili paste, 1 Tbsp raw‑chili paste, 1 Tbsp bhaja masala, mint paste, 1 Tbsp black salt, 1 tsp chaat masala, 1 tsp red chili powder, ½ lemon juice, a pinch of regular salt, and chopped coriander. Stir thoroughly until all powders dissolve and the color turns a natural green‑brown.

   Time: PT5M

10. Chill the Water

    Cover the pitcher and refrigerate for at least 3‑4 hours (or add ice cubes before serving).

    Time: PT0M

    Temperature: 4°C

11. Boil Potatoes and Legumes

    While the water chills, boil 3 medium potatoes until fork‑tender (≈12 minutes). In a separate pot, boil ¼ cup white peas and ¼ cup black chickpeas until soft (≈10 minutes). Drain and set aside.

    Time: PT15M

    Temperature: Boiling

12. Prepare Aloo Makha (Potato Mixture)

    In a mixing bowl, mash the boiled potatoes. Add salt, a pinch of black salt, a pinch of chaat masala, ½ tsp coriander powder, ½ tsp bhaja masala, a pinch of red chili powder, ½ tsp boiled‑chili paste, ½ tsp raw‑chili paste, ½ lemon juice, 1 Tbsp reserved tamarind pulp, chopped coriander, and the boiled peas & chickpeas. Mix well, adding a splash of water (≈¼ cup) if needed to achieve a soft, spreadable consistency.

    Time: PT10M

13. Assemble and Serve

    Place the crisp puchka puris on a serving platter, spoon a generous amount of Aloo Makha into each, and immediately dip or drizzle with the chilled tamarind‑chili water. Serve with extra mint‑coriander garnish if desired.

    Time: PT5M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

2 g

Fiber

2 g