Puris with Potato Moong and Tamarind

Introduction

You fill 15 small puris with roughly mashed potatoes, boiled moong, tamarind chutney, and chilled spiced water, so each bite lands crisp, soft, sweet, tangy, and hot at once. It works well for a snack platter or casual gathering because you can chill the water and chutney ahead, then assemble just before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 1 tablespoon of chaat masala
• 1 tablespoon of amchur (dried green mango) powder
• 1 tablespoon of red chile powder
• 1 tablespoon of coriander powder
• 1 tablespoon of jeera (cumin) powder
• 1 tablespoon coriander
• 1 pinch of hing
• ½ tablespoon of black pepper
• 2 spoons of lemon juice
• Black salt (according to taste)
• 2 potatoes
• 100 grams moong dal
• 50 grams tamarind
• 100 grams sugar
• 50 grams boondi
• 15 small puris

Instructions

1. Combine amchur, chaat, jeera powder, coriander powder, lemon juice, black salt, red chili powder and water to a fine blend and keep it chilled.
2. Boil the potatoes and moong separately. Peel the potatoes and roughly mash them.
3. Make a chutney with tamarind and sugar, and keep it chilled.
4. Break the puris from the top, put the potatoes, moong, chopped coriander, chutney and chilled water
5. Garnish with chopped coriander and serve.

Variations

• Swap the 100 grams moong dal for the same amount of boiled chickpeas if you want a firmer, nuttier filling.
• Replace the 2 potatoes with boiled sweet potatoes for a softer filling and a slightly sweeter base.
• Use jaggery instead of the 100 grams sugar in the tamarind chutney if you want a darker, deeper sweetness.
• Replace the 50 grams boondi with sev for a drier, crunchier finish that stays crisp a little longer.

Tips for Success

• Keep the spiced water thoroughly chilled; it tastes sharper cold and softens the puris less quickly.
• Boil the potatoes until tender but not falling apart, or the filling can turn gluey when mashed.
• Cook the moong separately just until soft so it holds its shape inside the puris.
• Strain the tamarind chutney if it looks fibrous, so it pours cleanly into the puris.
• Fill the puris only when you are ready to serve, or they lose their crunch fast.

Storage and Reheating

Store the components separately. Keep the spiced water and tamarind chutney in airtight jars in the fridge for up to 3 days, and keep the boiled potatoes and moong in separate airtight containers in the fridge for up to 2 days.

Reheating is minimal for this recipe. If you want the potatoes and moong less cold, microwave them together for 20 to 30 seconds, then assemble with the chilled water and chutney.

FAQ

Can you make the spiced water ahead of time?

Yes. Make it up to 2 days ahead and keep it chilled so the flavors settle and taste more balanced.

Can you use tamarind paste instead of whole tamarind?

Yes. Use enough tamarind paste to make a chutney with the same sweet-tart balance, then chill it before serving.

What if your puris turn soggy too fast?

Assemble only a few at a time and keep the water, chutney, and filling ready on the side. The puris stay crisp much longer that way.

Can you leave out the boondi?

Yes. You will lose some texture, but the puris will still work if you want a cleaner, less crunchy filling.