Recipe

Instructions:
Chickpeas and Potatoes Instructions:
1)   Soaking Chickpeas:
Take a bowl and add:
Chickpeas: 1.5 cups
Water: Enough to submerge the chickpeas.
Soak the chickpeas overnight or for 5 to 6 hours.
2)   Preparing Potatoes:
Peel and cut potatoes: 6 pieces
3)   Cooking Chickpeas and Potatoes:
In a big cooker, add the soaked chickpeas.
Add clean water, ensuring it covers the chickpeas entirely.
Evenly spread the chickpeas in the cooker.
Place a pot over the chickpeas.
Cut in the center of each potato and place them in the pot.
Cover the pot.
Pressure cooks for 12 to 15 minutes.
Pani Puri Nu Pani Instructions:
1)   Preparing Spiced Water:
In a mixer jar, combine:
Ice Cubes: 7 to 8 pieces
Mint Leaves: ½ cup
Coriander Leaves: ½ cup
Green Chillies: 4 pieces
Black Salt: 1 tablespoon
Aamchur Powder: 1 tablespoon
Asafoetida: ½ teaspoon
Baked Cumin Powder: 1 teaspoon
Black Pepper: 1 teaspoon
Limbu na Phool (white crystal citric acid): A pinch
2)   Grinding and Mixing:
Grind the ingredients and transfer them to a bowl.
Fill the mixer jar with water and add it to the bowl (3 glasses).
Let it sit for 2 hours for proper blending.
3)   Finalizing Panipuri Nu Pani:
Add Namkeen Boondi: 2 tablespoons.
Chickpeas - Potato Masala Instructions:
1)   Preparing Masala:
On a big copper plate, place the steamed chickpeas.
Mash the chickpeas halfway using a masher.
Peel the skin off the steamed potatoes and add them.
2)   Seasoning:
Add:
Chaat Masala: 1 teaspoon
Red Chilli Powder: 1 teaspoon
Salt: As per taste
3)   Mixing:
Mash the potatoes using the masher.
Mix everything thoroughly.
4)   Final Touch:
Add a little Coriander Leaves.
Tips:
For Chickpeas and Potatoes:
While soaking chickpeas, ensure there's enough water to cover them entirely.
Use a large cooker to accommodate both the chickpeas and potatoes comfortably.
Pressure cooks for the recommended time to achieve the desired texture.
For Panipuri Nu Pani:
Let the spices blend in water for at least 2 hours for enhanced flavour.
Taste the Pani Puri Nu Pani before adding Namkeen Boondi to adjust the seasoning if necessary.
For Chickpeas - Potato Masala:
Make careful to steam the chickpeas well before mashing.
Add coriander leaves for a fresh flavour and visual appeal.
Cautions:
Avoid over-soaking chickpeas as they may become too soft.
Adjust the quantity of green chilies and spices according to your tolerance level for heat.