Tangy Spicy


By Srimoyee Chowdhury
Published December 2, 2020

Hindustan Times


Tamarind (soaked in warm water): 1 and 1/2 tbsp

Potato (boiled): 2 big sized

Sukha puri- 1 packet


Gandharaj lemon- 1

Green chilli (chopped): 4-5

Dried red chili powder- 1 tsp

Dried red chili- 2

Salt- 1tsp

Rock salt- 2tsp

Chat masala- 1tsp

Coriander seeds- 1tsp

Cumin seeds - 1tsp

Coriander leaves (chopped) - 2tbsp

Yellow matar (boiled)- 1 cup


Roast jeera, coriander seeds and dried red chilli together and let it cool. Grind into fine powder, keep aside

Take the soaked tamarind and squeeze out the pulp using a strainer

Add 1/2 tsp salt and rock salt into the pulp. Add 1 tsp of the previously ground powder. Then put a dash of lemon juice and some coriander leaves. Set the water aside

Mash boiled potatoes. Add rest of the salt, rock salt, ground masala, red chili powder, chat masala, chopped chillies, yellow matar and coriander leaves

Mix them well. Crush some sukha papdi for extra crunch

Top the mixture with some more matar, lemon juice and sprinkle rock salt

Stuff the sukha puris with the potato mixture and serve

You can also serve without tamarind water

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