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1. Mix the Poori ingredients together and knead with water to make a firm dough. Make sure to knead this dough properly to create gluten in the dough which will prevent the Pooris from tearing or bursting in the oil during frying. Cover and set aside for half an hour.
2. Divide the dough into two. Roll out each piece thinly and cut into small 120g round Pooris, keeping the cut ones covered.
3. Deep fry one by one pressing down on each puri immediately in the hot oil to help it puff up faster. When they are puffed and golden, remove and drain on paper towel
4. Allow to cool, to assemble break the tops of the pooris and fill each one with the Channa Chaat.

Tamarind sauce ½ recipe

40g tamarind puree
1/2 cup sugar
¼ tsp salt
Water as needed

1. Soak the tamarind in warm water for 3 hours, squeeze out the pulp and sieve the strings and seeds out.
2. Pout the strained out thick pulp in a pan, add the sugar and salt and simmer until thickened, 15 – 20 minutes. Taste and adjust sweetness as necessary

Chana Chaat ½ recipe

2 tbsp cooked chickpeas
1 tsp Tamarind sauce
150g potatoes, boiled, diced
1 tbsp onion, diced fine
1/8 lemon, juiced
¼ tsp red chilli powder
½ tsp ground cumin
1/4 green chillis, chopped
1 tbsp Fresh coriander, chopped
½ tsp Salt

1. Mix together all ingredients in a bowl.
2. Taste and adjust seasoning as necessary.
3. This can be served warm or at room temperature.