Gol Guppa

Puri

• 200g fine semolina
• 4 tbsp plain flour, plus some for dusting
• Salt, pinch
• Black pepper, pinch
• 130ml sparkling water
• Vegetable oil for frying

Green Water

• 125ml tamarind pulp
• 2 tbsp roasted cumin seeds, crushed
• 50g coriander leaves, (small handful)
• 3 green chillies
• 80g mint leaves, (large handful)
• 1 tbsp black salt
• 2 tbsp jaggary, crushed
• 450ml water

Sweet Date and Tamarind Chutney

• 85g seedless tamarind
• 80g seedless dates
• 40g grated jaggery (or brown sugar)
• 450ml water
• ½ tsp coriander seeds, crushed
• ½ tsp cumin seeds, crushed
• ½ tsp dry ginger powder
• ½ tsp red chilli powder
• 1 tsp black salt, or rock salt

Spiced Chickpeas

• 1 tsp veg oil
• 1x400g can of chickpeas (and, or 3 medium potatoes)
• 1 small onion, finely diced
• 2 tbsp chopped coriander leaves
• 1 tsp roasted cumin powder
• 1 tsp chaat masala powder
• ¼ tsp red chilli powder (optional)
• 1 tsp black salt

Method

Puri

1. To make the puris, place the semolina, flour, a pinch of salt and pepper into a bowl, and gradually add the sparkling water.
2. Stir continuously until the mixture comes together and forms a soft dough. Place into a bowl that has been dusted with flour and cover with a damp tea towel for about 30 minutes. 
3. Place a large, deep pan or a wok on a gentle heat and pour in the vegetable oil and allow it to get really hot.
4. Separate the dough into 4 bits and roll it out so it's thin (about 1mm thick). Using a 5cm cutter cut out as many circles as you can. Or take small grape sized balls of the puri dough and roll into a ball with your hands. On a floured surface roll it out to make thin, flat circles, about 5-6cm across.  
5. To test if it's hot enough, drop a tiny piece of dough into the pan – if it floats to the surface and starts to sizzle, it's ready.
6. Very gently slide in one circle of puri dough and fry for 2 to 3 minutes. Then using your spoon to push them under the oil, then carefully flip them over and continue cooking for 1-2 minutes, until it's golden and crisp. Transfer to a kitchen paper to drain, and repeat with the remaining dough.

Green Pani

1. Place all the green pani ingredients, into a liquidiser. Make sure the jaggery has dissolved a little then and blitz until smooth.
2. Line a sieve with muslin, place over a large bowl and sieve the mixture to get an intense, flavoured water.

Sweet Date and Tamarind Chutney

1. In a pan, take the seedless tamarind, seedless dates and water. Cook for about 10 mins on a gentle heat.
2. Add the jaggery and stir. Once it has dissolved the mixture will thicken a little.
3. Stir in all the spices and salt then leave to simmer for a few more minutes. Remove from the heat and leave to cool.
4. Pour the chutney mixture into a blender and grind until the chutney is smooth. Add a little water if required then strain the chutney through a sieve. This can be store in a jar and keep in the refrigerator for up to 3 weeks.

Spiced Chickpeas

1. Boil the potatoes till they are cooked through. Peel and then chop them into small pieces.
2. Place 1 tbsp of oil into a pan and add the chickpeas sprinkle in cumin, chilli powder, salt and heat through. Using your spoon mash them a little and set to one side.
3. Finely chop the onion.
4. In a small bowl, mix the chickpeas (and potatoes if using), onions, coriander leaves. Mix well and keep aside.

To Serve

1. Make a hole in the top of the puri with your finger.
2. Fill with a little spiced chickpea mixture, add a dollop of the date and tamarind chutney, fill with the green water and put the whole thing in your mouth and let you taste buds dance.