Pani Puri with Spinach Filling

Blanch spinach leaves in boiling water for 2 minutes, then drain and plunge into ice water. Squeeze out excess water and finely chop. In a bowl, mash the cooked chickpeas lightly and mix with chopped spinach, chopped green chili (if using), salt, chaat masala, and a pinch of cumin powder.

In a blender, combine tamarind concentrate, fresh mint leaves, coriander, black salt, remaining cumin powder, and water. Blend until smooth. Taste and adjust seasoning—add more salt or chili as desired. Transfer to a serving bowl.

Heat oil in a deep pan to 180°C (350°F). Carefully drop in 4-5 puris at a time and fry for about 30 seconds per side until golden and puffed. Drain on paper towels. Repeat with remaining puris.

Using your thumb, gently crack a small hole in the top of each puri. Fill each with about a teaspoon of spinach-chickpea mixture. Serve immediately with the tamarind pani on the side—your guests can dip each puri into the water and pop it in one bite.