Ingredients

Date & Tamarind Sauce

4 dates, pitted

1 tablespoon tamarind concentrate

1 tablespoon lime juice

1 teaspoon ginger, minced

Pinch of salt

Yoghurt Mint Sauce

1/4 cup mint (13g)

1 cup Greek yogurt (or full-fat yogurt)

1 clove garlic, roughly chopped

1 tablespoon lime juice

Pinch of salt

Chickpea & Potatoes

1 tablespoon olive oil

1 tablespoon black mustard seeds

Handful of dried curry leaves

1 teaspoon turmeric

1 teaspoon Kashmiri chili powder

1 yellow onion, diced

8-10 baby gem potatoes, cut into quarters

1 540ml can chickpeas, drained and rinsed

Salt and pepper to taste

Cilantro leaves

Pomegranate arils

10-12 mini pitas (or use puris if you can find them)

Directions

1. Make the date and tamarind dressing. In a small bowl let the dates soak in boiling water for 30 minutes. Add the dates, tamarind, lime juice, ginger, and a pinch of salt to a blender and blend until smooth.

2. Make the yogurt mint sauce. Combine the mint, yogurt, garlic, lime juice, and salt in a blender and blend until smooth.

3. Heat olive oil in a large skillet over medium heat. Add the mustard seeds, stirring so they don’t burn for a few minutes until they are popping and crackling. Add the curry leaves, turmeric, and chili powder and cook for 1-2 minutes, until fragrant. Add the onion and cook until softened 5-7 minutes. Add the potatoes and cook for 5 minutes, add a few tablespoons of water and cover so the steam can cook the potatoes through 5-10 minutes. Once they are fork-tender add the chickpeas and cook to warm them through for a few more minutes. Salt and pepper to taste.

4. To serve bring all the sauces and chickpea mixture to the table in separate bowls. Let each person create their own panipuri, taking a pita or puri (if using this punch a hole to fill it) and top it with the chickpea mixture, sauces, cilantro leaves, and pomegranate arils.