Toss chickpeas, potato, chopped herbs and chilli into a medium bowl.In a separate bowl or jug, mix the dressing ingredients thoroughly. Pour half over the chickpea mixture in and continue to stir.Top the other half of the dressing with iced water, season and add more herbs. Leave in the fridge till ready to serve.Make a small hole in the pani puri shell with your thumb or the back of a teaspoon.Layer spoonfuls of chickpea filling and dressing into pani puri shells.NotesAll elements can be pre-made and set aside. Assemble when ready to eat so your stuffed pani puris don't get soggy.Pani puri shells can be found in Indian or South Asian grocery stores. They come pre-cooked and are crisp, hollow fried balls or in a pre-packed flat like a pappadum, which turn into perfect round balls when deep-fried. Either option works great here. Photography by Christopher Tran. Styling by Kishwar Chowdhury. Food preparation by Kishwar Chowdhury.