Crispy Puffs with Potatoes, Pineapple, and Yogurt

Gol-gappas or paani-puris are extremely popular on the streets of India. These are hollow, puffed balls made with semolina and whole wheat. They are available ready-made at Indian markets. These puffs are very versatile and can be filled with the stuffing of your choice.

Serves 6

1 large potato

1/4 cup tamarind chutney

1/4 cup mint chutney

1/2 cup canned chickpeas, drained and coarsely mashed

1/2 cup canned pineapple, drained and coarsely mashed

1 cup nonfat plain yogurt, whisked until smooth

20 paani-puri puffs, store-bought

salt to taste

1 teaspoon cumin seeds, dry roasted and ground

2 tablespoons chaat-masala

1. Cook the potato in lightly salted boiling water over high heat. Reduce the

heat to medium low, cover the pan, and simmer until tender—about 15

minutes. Remove from heat, cool, and chop it finely.

2. In a medium-sized bowl, mix together the diced potatoes, chickpeas,

pineapple, and chaat-masala.

3. With a thumb or forefinger, gently make a big hole in the thinner side of the paani-puri puffs. Fill it with the mixture—about 1 tablespoon. Place on the serving platter and scatter all the leftover mixture on top of the puris.

4. Add cumin and salt to the yogurt. Pour it over the stuffed puris with the

tamarind and mint chutney.