Name: Puchkas
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 5 dozen
Ingredients: 1 cup boiled black garbanzo beans; 1 cup diced boiled potatoes; 1/2 cup finely chopped fresh cilantro; 2 tablespoons chaat masala; 1/4 teaspoon red chile powder; 1/4 teaspoon roasted cumin powder; Sugar, to taste; Salt; Oil, for frying; Pan puri (store-bought), for frying; 1 cup fresh cilantro; 1 cup Mexican cola; 1 cup fresh mint; 1/2 cup lime juice; 2 tablespoons chopped fresh ginger; 1 teaspoon chaat masala; 1/2 teaspoon red chile powder; 1 jalapeño; 2 cups tamarind chutney; 2 cups micro cilantro; 2 cups edible flowers; 2 cups pomegranate seeds; 1 cup boondi

Directions

For the filling: Mix together the garbanzos, potatoes, cilantro, chaat masala, chile powder, cumin powder, sugar and salt to taste in a bowl. Set aside.
For the mint chutney: Combine the cilantro, cola, mint, lime juice, ginger, chaat masala, chile powder, jalapeño and 3 cups water in a blender and blend. Strain and set aside.
Heat the oil in a deep-fryer.
Fry the pan puri until crisp.
To serve: Break a small circle out of one side of each pan puri, then put the filling in, along with a drop of tamarind chutney. Serve garnished with the micro cilantro, edible flowers, pomegranate seeds and boondi with the mint chutney in a bowl on the side.