Ingredients:

• 1 1/2 pounds Idaho® fingerling potatoes 
• 48 pani puri semolina puffs, available at Indian markets

Fillings

• 1/3 cup red onion, finely diced
• 1/4 cup tamarind chutney
• 1/4 cup green mint chutney
• 3/4 cup plain yogurt
• Chaat masala dry seasoning 
• Sev fried noodles, available at Indian markets
• Fresh cilantro and mint, chopped

Directions:

1. Boil Fingerling potatoes in water for 10-12 minutes or until just tender. Rinse with cold water. Cool.
2. When cool enough to handle, 1/4-inch dice potatoes.
3. Tap a hole in each pani puri about 1-inch diameter using the back of a spoon.
4. Fill each pani puri in this order:
• 2 tablespoons potatoes 
• 1/4 teaspoon tamarind chutney
• 1/4 teaspoon mint chutney
• 1/2 teaspoon plain yogurt
• Sprinkle of Chaat Masala dry seasoning
• Sprinkle of Sev noodles
• Repeat toppings, starting with tamarind chutney
5. Place filled pani puri on serving plate and garnish with chopped cilantro and mint. Serve within 45 minutes.