Pani Puri

• 2 to 3 potatoes (- medium-sized)
• 1 onion (- small to medium-sized, optional)
• 1 to 1.5 tablespoons chopped coriander leaves ((cilantro))
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala powder
• ¼ teaspoon red chili powder (- optional)
• black salt (or regular salt or pink salt, as required)
• ½ cup chopped mint leaves (- tightly packed,)
• 1 cup chopped coriander leaves (- tightly packed (cilantro))
• 1 inch ginger (- chopped)
• 2 to 3 green chilies (- chopped (for a less spicy pani, add about 1 green chili))
• 1 tablespoon tamarind (- tightly packed)
• 3.5 to 4 tablespoons jaggery powder (or grated/chopped jaggery or sugar, add as required - check point 6 in notes)
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala powder
• ⅓ cup water (for blending)
• 1 to 1.25 cups water (to be added later, add water as per the consistency you want)
• 1 to 1.5 tablespoons boondi ((fried tiny gram flour balls), optional)
• black salt (or regular salt, add as required)
• 24 to 30 puris (you could buy these puris readymade or make them at home)
• 1 small bowl Tamarind Chutney (or tamarind dates chutney - optional)

Directions