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Ingredients:-
For bhaja masala:-
2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 10-12 black peppercorns, 2 green cardamom, 4-5 Kashmiri red chilies. Dry roast on low, cool and grind.
For puchka filling :-
In a bowl mash 3 boiled potatoes,add 1/2 cup boiled Kala chana, 1/4th cup onion, 1 tbsp ginger chili paste, 1/4th tsp chaat masala, salt , 1/4th tsp black salt, 1 tbsp bhaja masala, 2-3 tbsp coriander leaves, 1/2 lime juice, 2 tbsp thick tamarind pulp and 2-3 puris or papdis (crushed). Mix well.
For pani:-
1/4 cup tamarind, soak into 1 cup water until soft.
For green paste- 1/4th cup each coriander and mint leaves, 1 inch ginger, 2-3 green chilies and 1/4th cup water. Grind into paste. In a bowl add tamarind pulp, 3-4 cup water, green paste, 2 tbsp bhaja masala, 1/2 tsp each chaat masala, black salt, salt as per taste, 1/2 lime juice, lime slices, 1 tbsp chili flakes, 1 tbsp coriander leaves, 1 cup ice cubes. Mix everything well. Adjust the salt and chilies according to your taste. Enjoy!

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