Gol Gappa

Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain

	5 x gol gappa (store bought)
	oil for frying
	SPICED POTATOES
	400g potatoes, diced small (about the size of a large pea)
	¼ teaspoon ground Kashmiri red chillies
	¼ teaspoon ground coriander seeds
	¼ teaspoon chaat masala
	¼ easpoon salt
	TAMARIND CHUTNEY
	50g tamarind paste
	20g seedless dates, soaked and puréed
	180g sugar
	1 teaspoon ground cumin
	1 teaspoon ground Kashmiri red chilli
	1 teaspoon ginger powder
	¼ teaspoon black salt (kala namak)
	2 teaspoons fennel seeds
	½ teaspoon ground black pepper
	1 teaspoon salt (to taste)
	200ml water
	SPICED WATER
	2 bunches fresh coriander leaves, washed and dried
	¼ cup fresh mint with stems
	3 fresh green chillies
	1 teaspoon raw mango powder (amchoor)
	1 teaspoon chopped fresh ginger
	¼ teaspoon black salt (kala namak)
	1 teaspoon cumin seeds
	1 teaspoon chaat masala
	¼ teaspoon garam masala
	20g yellow lentils, dry toasted in a pan
	1½ tablespoons salt
	juice of 2½ lemons
	700ml ice-cold water
	3 tablespoons boondi (chickpea drops), available at Indian stores

1.	SPICED POTATOES
2.	Boil the potatoes until soft but not mushy. Add in the spices and mix in a bowl. Chill in the refrigerator.
3.	TAMARIND CHUTNEY
4.	Put all the ingredients into a large pan and boil until the mixture thickens, about 15 minutes. Chill before use.
5.	SPICED WATER
6.	Put all the ingredients, except the water and boondi, into a blender.
7.	Blend to a smooth paste (add a little water to aid blending, if required).
8.	Put into a large bowl and add the ice-cold water to thin the paste.
9.	Pass through a sieve, pressing down with a spatula to extract all the flavour.
10.	Discard what is caught in the sieve. Add the boondi to the spiced water sauce.
11.	To assemble, deep-fry the gol gappa/pani puri shells over a medium to high heat.
12.	Crack them with your finger to make a small hole in the top of each shell.
13.	Put some spiced potato mix into each shell followed by a little tamarind chutney.
14.	Fill up the rest of the shell with spiced water and eat whole, in one go, like a profiterole.