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  • 100g tamarind (imli)
  • 250g fresh mint (pudina)
  • Pinch asafoetida (hing)
  • 1 tsp roasted cumin powder (jeera)
  • 1 tsp rock salt (kala namak)
  • ½ tsp black pepper powder (kali mirch)
  • 2 tsp jaljeera powder, plus extra to serve
  • Salt, to taste

Puri (golgappa)

  • 2 cups semolina (suji)
  • ½ tsp salt (namak)
  • 100g oil


  • 4 potato (alu)
  • ½ tsp salt (namak)
  • 1 tsp red chilli powder (lal mirch)


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soak the tamarind in 1 cup of water for 2 hours. Using your hands, mash and remove the seeds. Strain the pulp and set aside.

Grind the mint in a mixer. Place 5 cups of water in a container.

In a bowl, combine the mint, tamarind pulp, asafoetida, roasted cumin powder, rock salt, black pepper powder and jaljeera powder.

To make the puri, mix the salt and oil with the semolina. Using your hands, knead until a hard dough forms. Cover with a wet cloth and set aside for 2 hours.

Divide the dough into small balls. Roll out into small discs.

Heat oil in a frypan over high heat. Fry the puri on both sides for 3 minutes or until brown.

To prepare the filling, cook the potato in a saucepan of boiling water. Drain and mash. Mix in the salt and red chilli powder.

Make a hole in the centre of each puri. Fill with potato mixture and dip in extra jaljeera powder.

Beer match Stow Away India Pale Ale.