Shell

semolina (suji) • all-purpose flour (maida) • whole wheat flour (about 30 grams) • oil (for shortening/moen) • warm water, or as needed • Oil, as needed, for frying the golgappas

puris (small, round, crispy shells) • small onion, finely chopped • small tomato, finely chopped • large boiled and mashed potato • boiled sprouted mung beans (about 150 grams) • fine sev (crispy chickpea noodles) • finely chopped cilantro • whisked plain yogurt • tamarind-date chutney • green chutney (cilantro-mint chutney) • cumin powder • chaat masala •

semolina (sooji) • all-purpose flour (maida) • oil • salt • cilantro (finely chopped) • green chilies • Juice of 1 lemon • Salt to taste • water (about 350 ml) • chaat masala • boondi (crispy chickpea puffs) • tamarind pulp •

water (about 710 ml) • cilantro (about 30 grams) • mint leaves (about 6 grams) • green chilies • whole cloves • cumin seeds • black pepper powder • Salt, to taste • lemon • yellow peas (about 200 grams) • grated carrot (about 110 grams) • finely chopped onion (about 75 grams) •

golgappa (pani puri shells) • medium boiled potatoes • yogurt (about 60 ml) • tamarind chutney (about 30 ml) • Salt to taste • red chili powder • cumin powder • sev (crispy chickpea noodles)

plain yogurt (about 120 ml) • sev (about 30 grams) • boiled potato • boiled green peas (about 70 grams) • Tamarind chutney, to taste • Cilantro-mint chutney, to taste • puris (crispy hollow shells) • onion, chopped • green chilies • Cilantro, to taste • Salt, to taste • Chaat masala powder, to taste •

onion • boiled potatoes • Sev puri shells (as needed) • green chutney • Tamarind sweet and sour chutney (as needed) • Sev (as needed) • Yogurt (as desired) • coriander-cumin powder • red chili powder • chaat masala • rock salt

golgappa (pani puri shells) • boiled potatoes • onion • Fine sev, • Sweet and tangy chutney, • Yogurt, • Tamarind water, • cooked chickpeas • Roasted spice powder (cumin, coriander) to taste • chaat masala • black salt • chili powder

For the flavorful water: 1 large bowl fresh mint leaves • fresh cilantro with stems • spicy green chilies • roasted cumin powder • fresh ginger • black salt • regular salt • Juice of 2 lemons • For the ragda: 1 large bowl dried white peas • sprouted moth beans • mung beans • cumin seeds •

wheat flour golgappas (pani puri shells) • boiled potatoes • boiled chickpeas (about 40 grams) • small onion, finely chopped • green chili, finely chopped • cilantro, finely chopped • tamarind chutney • green chutney • lemon juice • chaat masala • roasted cumin powder • black salt •

pani puri shells • large potatoes • black chickpeas (kala chana) • red chili powder • garlic paste • black salt • Salt, to taste • chaat masala • onion, finely chopped • small bowl green cabbage, finely chopped • Salt, to taste • small bowl tamarind •

potatoes (750 grams) • fresh green peas (100 grams) • black pepper • black salt • onion • tomato • mint-cilantro water • Chopped fresh cilantro, • turmeric powder • green chilies • Salt, to taste • pani puri shells •

all-purpose flour (about 65 grams) • semolina (about 80 grams) • Salt to taste • Oil as needed, for frying • Boiled white peas (ragda), • raw mango • Fresh mint leaves, • green chili • Tamarind water, • Fresh cilantro, • Black salt to taste • roasted ground cumin •

sev puri shells (about 250 grams) • small onion, finely chopped • boiled potatoes • Cilantro, • small bowl fine sev (crispy chickpea noodles) • Tamarind-date chutney, to taste • small bowl jaggery (about 100 grams) • small bowl seedless dates (about 100 grams) • small bowl seedless tamarind (about 50 grams) • red chili powder • black salt • coriander-cumin powder •

sev puri shells • dried white peas (about 100 grams) • finely chopped tomato and cucumber (about 75 grams) • green chutney (about 60 ml) • tamarind chutney (about 60 ml) • yellow sev (about 50 grams) • chopped cilantro (about 10 grams) • raw green mango pieces (about 20 grams) • Salt, to taste • turmeric • red chili powder

plate puris (golgappa or pani puri shells) • boiled potatoes and boondi (potatoes finely chopped) • sev (crispy chickpea noodles) • finely chopped onion • plain yogurt (curd) • sweet tamarind chutney • green chutney (cilantro-mint chutney) • garlic chutney (optional) • Chopped cilantro as needed (for garnish) • red chili powder • chaat masala • roasted and ground cumin •

semolina golgappa shells • boiled, chopped potatoes (about 75 grams) • plain yogurt (about 120 ml) • sweet tamarind chutney (about 120 ml) • green chutney (about 60 ml) • roasted cumin powder • chaat masala • red chili powder • Salt to taste • sev (crispy chickpea noodles, about 30 grams) • pomegranate seeds (about 40 grams)

For the stuffing • chopped bell pepper (about 75 grams) • corn kernels (about 75 grams) • green peas • finely chopped beetroot • chopped onion • peri peri seasoning • Schezwan sauce • finely chopped green chili • ketchup • Processed cheese, • Mozzarella cheese, •

pani puri shells • boiled and mashed potatoes • boiled white peas • finely chopped onion • fresh yogurt, whisked with salt • chaat masala • pani puri masala • roasted cumin powder • sweet tamarind chutney • green chutney • For garnish • chopped cilantro •

pani puris (golgappa shells) • boiled potato • green chili • boiled white peas (about 40 grams) • puffed rice masala (or chaat masala) • tamarind pulp (or to taste) • Salt to taste • Cilantro leaves as needed