INGREDIENTS:

1 large packet bought golgappas or puris
For filling:
1 cup cooked chana (chick peas) or cooked white dry peas
2 tbsp oil
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
1 large lemon size tamarind
6-8 tbsp sugar
2 tsp roasted jeera (cumin) powder
1 tsp salt
1/2 tsp chili powder
1 tsp garam masala powder
1/4 tsp rock salt
A bunch of mint leaves

DIRECTIONS:

Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and cooled water.
Add all the other ingredients including the washed bunch of mint.
Let everything soak together for an hour. Squeeze well and strain through a seive..
Serve the jeera pani well chilled.
To serve the pani-puris:

Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Dip the puri into the jeera pani and serve immediately or it will become soggy.
The jeera pani can also be served in a separate container

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