If using store-bought puris, keep them sealed until ready to serve to retain crispness. If homemade, fry or bake puris and let cool completely before filling.

Filling - spiced potatoes & mixes

Prepare potatoes

Mash the boiled potatoes coarsely in a bowl so there are small chunks for texture (about 3 cups mashed from 3 medium potatoes).

Combine filling ingredients

To the mashed potatoes add the cooked sprouts and boiled chickpeas (lightly crushed), finely chopped onion, chopped cilantro, chopped green chili (if using), 1 tsp chaat masala, 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1 tsp salt, and 1 tablespoon lemon juice. Mix gently until evenly combined. Taste and adjust salt, lemon, or spices. Keep warm or cover and refrigerate if prepping ahead.

Tamarind (Imli) Sweet Chutney

In a small bowl combine 3 tablespoons tamarind paste with 2 tablespoons jaggery (or brown sugar), 2 tablespoons water, 1/4 tsp roasted cumin, 1/4 tsp red chili powder, and 1/4 tsp salt. Stir until jaggery dissolves; warm gently in a small saucepan for 2–3 minutes if needed to meld flavors. Cool to room temperature. Adjust sweetness/tang to taste.

Mint-Coriander (Green) Pani

In a blender add 1 cup fresh mint, 1 cup cilantro, 1 green chili, about 1/2 tsp grated ginger (or a small piece), 1/2 tsp roasted cumin powder, 3/4 tsp black salt (or regular salt), and 2 tablespoons lemon juice. Add about 1/2 cup cold water and blend until smooth. Strain the mixture through a fine sieve into a pitcher to remove coarse bits for a smooth pani. Add remaining cold water (to total ~2 cups) and ice if desired. Chill. Taste and adjust salt, lemon, or spice.

Keep the pani very cold (refrigerate) until serving — traditional pani should be icy, tangy, and slightly spicy.

Assembly & Garnish

Assemble each pani puri

Hold one puri gently and make a small hole on top with your thumb (or tap with a spoon). Spoon about 1 tablespoon of the potato-sprout-chickpea filling into the puri. Add about 1 teaspoon sweet tamarind chutney (adjust to taste).

Serve with green pani

Dip the filled puri into a small bowl of chilled green pani so it fills the puri (or pour ~2 tablespoons pani into the puri). Optionally sprinkle a pinch of sev/farsan and extra cilantro on top. Serve immediately so puris remain crisp. Repeat for remaining puris.

Plating for dine-in service

Arrange filled dry puris on a shallow plate if serving assembled (for quick individual bites) or serve puris, filling bowl, tamarind chutney, and a chilled bowl of green pani separately so guests assemble themselves. Provide extra lemon wedges and sev on the side.