1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
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
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney

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Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add this green paste and the ice.
Wash chick peas and soak overnight. Next morning, cook with water and salt, until soft in a pressure cooker. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas 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.
Add a little mint and tamarind chutney. To eat, dip each puri into the prepared water and serve.

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