Panipuri (pani puri)

Instructions

1. Mix the semolina, flour, baking soda, a pinch of salt and the oil, then gradually add the lukewarm water to make a firm dough; cover and rest for 30 minutes.
2. Blend the mint and coriander with the chilli, tamarind, cumin, salt and a little cold water to make the spiced water; keep chilled.
3. Boil the potatoes in water for 20 minutes, peel and roughly mash them with the chickpeas, the sliced onion, the chaat masala and the lemon juice.
4. Roll the dough very thinly and cut out 5 cm discs, then shape into small balls and make a small hole in the centre.
5. Fry the shells in oil at 180 °C for 30 seconds to 1 minute until they puff up and become hollow and crisp; drain.
6. When serving, gently open each shell, fill it with the mixture and spoon in a little of the spiced water.