Pani Puri with Teff Filling

Rinse teff under cold water. In a small saucepan, combine teff and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a mixing bowl, combine the cooked teff, potato, onion, peas, carrot, 1 tablespoon lemon juice, cumin, coriander, chaat masala, and salt to taste (if desired). Mix well. Adjust seasoning if needed. Set aside.

In a blender, combine mint leaves, cilantro, ginger, green chili, and 1 cup of the cold water. Blend until smooth. Transfer to a pitcher or bowl, then add remaining 2 cups cold water, lemon juice, black pepper, and salt to taste. Stir well. Chill until ready to serve.This can be made ahead.

Just before serving, make a small crack on top of each puri shell. Fill each shell with about 1 teaspoon of the teff filling. You can also serve the filling and puris separately for guests to assemble themselves.

To eat, pour a spoonful of the chilled pani into each filled puri, then pop it in your mouth in one go. Serve immediately with extra pani and tamarind chutney on the side.