½
cup dried black chickpeas, soaked overnight, drained ( Rancho Gordo desi chana , recommended)
Kosher salt
3
medium Yukon Gold potatoes (about 1 lb.), peeled, cut into 1" pieces
1
tsp. ground turmeric
½
cup tamarind concentrate (such as Swad)
2
Tbsp. date syrup
2
tsp. finely chopped, peeled ginger
4
Tbsp. chaat masala, divided, plus more for serving
3
tsp. ground cumin, divided
3
tsp. red chili powder, divided
2
cups plain whole-milk yogurt
Vegetable oil (for frying; about 8 cups)
1
7-oz. packet pani puri
½
cup Scallion Chutney
1
small red onion, finely chopped
1
cup coarsely chopped cilantro
1
cup coarsely chopped mint
1
8-oz. package thin sev
special equipment
A deep-fry thermometer
Source : food
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