Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      grams         gol gappa
 125      grams         black chickpeas
 100      grams         steamed bean sprouts -- optional
                        (lentils should just begin to sprout)
 125      grams         boiled potatoes -- coarsely mashed
   1      bunch         mint leaves
     1/2  bunch         coriander leaves
                        salt -- to taste
     1/4  teaspoon      chile powder
   6      tablespoons   pani poori masala
                        mint chutney
                        tamarind chutney

Preparation:

Gol gappa can be bought from Indian supermarkets or chaat shops in bags ready to be filled. It is very tedious to make them at home, as they need to be fully puffed up. If pani poori masala is not available, mix 1/4 tsp chile powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt. Grind the mint and coriander leaves into a paste. Mix pani poori masala in 2 liters of cold water. Add mint and coriander paste and the ice cubes. Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt until soft. Drain and keep aside. Add salt, chile powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture. Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat. For a party, place the filled gol gappas on a serving dish. Serve the prepared water in a large container. The guests would pour the water into individual serving bowls, dip the gol gappas and eat.