Make pani puri (golgappa) at home with store-bought puffs, and this recipe for spiced potatoes and water from Semma restaurant in New York.

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 ...

A package of puri shells, which are (big) bite-size fried cracker-ish puffs made from semolina and rice flour.They’re often sold in egg carton-esque plastic containers or by the bag. Sev, those ...

This is important says Shoby, as the oil at high temperature will allow for the puri to rise and puff up. [To test if the temperature is right, drop a tiny ball of dough in the hot oil.