Baked Pani Puri with Tamarind Chutney & Teekha Pani | from a Fearless Cook

Ingredients

• 50 g Imli Pulp,
• 75 - 100 g Jaggery, broken in pieces
• 50 - 70 g Sugar,
• 1 tsp Red Chilli Powder,
• 1/2 tsp Roasted Cumin Powder,
• 1 tbsp Amchoor Powder,
• 1 pinch Asafoetida (Hing),
• 1 tsp Ginger Powder,
• 1/4 tsp Rock Salt (Kala Namak),
• Salt, to taste
• 2 cups Water,
• 1 - 2 tsp Cooking Oil,
• 1 cup Mint Leaves,
• 1 cup Coriander Leaves,
• 1-Inch Piece Ginger, cut
• 2 to 4 Green Chilli,
• 3 cups Water,
• 1 tsp Rock Salt (Kala Namak),
• 1 tsp Roasted Cumin Powder,
• 1 1/2 tsp Chaat Masala,
• 1/4 cup Boondi,
• 2 tbsp Lemon Juice,
• 1 tsp Red Chilli Powder, (optional)
• 3 Potato (medium), boiled, cooled & peeled
• 1/2 cup Black Chana, boiled
• 1/4 tsp Black Salt (Kala Namak),
• 50 (or more) Ready to Fry Puris, (store-bought)
• 1 Red Onion (large), finely chopped