Step 1

Add all of the pani paste ingredients to a small food processor or spice grinder, except the mint leaves. Grind to a smooth, fine paste. Decant to a bowl and add the chopped mint along with 400ml/14fl oz water. Stir well and refrigerate.

Step 2

Make a small hole in each puri and arrange on a serving plate. Add ½ tsp beansprouts and ½ tsp boondi. Pour the chilled pani paste into the puris and eat immediately. (If you prefer a little sweetness, add a little tamarind chutney to the puris before adding the paste.)