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Pani puri — also known as pachka, gol gappe, paani ke patashe, and golgappa among many other names, depending on the region — is a beloved street food snack across India and the South Asian diaspora. The fillings can vary from region to region — they can be as simple as lightly spiced boiled potatoes or sprouted moong, but can also be mixed with gram or other legumes. This recipe highlights two fillings, one more classic filling and one that's more off-the-cuff. The first is a mix of boiled Yukon gold potatoes and cooked chickpeas seasoned with chaat masala, cumin, and ground chillies. The latter is a sweet, tangy, and subtly spicy mix of diced mangoes, avocado, red onion, mint, and cilantro dressed with a little lime juice, chaat masala, and smoky chilli powder. Both pair great with the sour, herbal, cilantro-mint pani.
Cook's note: This recipe makes about 72 puri. If you are cooking for a smaller crowd, the recipe can easily be halved.