Step 1: Prepare Fruit Puree

Cut the pineapple into chunks, removing the hard core. Place the pineapple chunks, boiled and deseeded amla, boiled and deseeded raw mango pieces, and chopped kiwi into a blender. Add 1/2 cup of water. Blend until a smooth puree is formed. Do not strain the puree.

Step 2: Prepare Green Puree

In a separate blender, combine a large handful of fresh mint leaves, a smaller handful of fresh coriander leaves, 4 large pieces of ginger, and 1 green chili. Add 1/2 cup of water. Blend until a smooth green puree is formed. Do not strain this puree either.

Step 3: Mix Pani Base

In a large mixing bowl, add 1/2 cup of tamarind pulp. Add 1/2 cup of sugar and 1/2 cup of water. Whisk until the sugar dissolves. Squeeze the juice from 2 green limes into the mixture and whisk again.

Step 4: Add Spices to Pani Base

Add 2 tsp of regular salt, 1 tsp of hing, 1 tsp of black salt, 2 tbsp of roasted cumin powder, 1/2 tsp of black pepper powder, and 1 tsp of red chili powder to the tamarind mixture. Whisk well to combine all the spices.

Step 5: Combine Purees and Adjust Pani

Pour the blended fruit puree into the spiced tamarind base. Rinse the blender with about 1 cup of water and add it to the bowl to ensure all pulp is incorporated. Add the green mint and coriander puree to the bowl. Whisk everything together thoroughly. Add more water (up to 2.5 liters total) to achieve your desired consistency. Taste the pani and adjust the sweetness, tanginess, and spice levels as needed. The chef adds an additional 1/4 cup of tamarind pulp, 1 tsp of regular salt, and 1/2 tsp of black salt to balance the flavors.

Step 6: Garnish the Pani

Transfer the prepared golgappa pani to a transparent serving bowl. Garnish with 1 tbsp of grated ginger, 1/2 cup of chopped red onion (marinated in beetroot juice for color), 1/2 tsp of chili flakes, and 1/2 cup of boondi.

Step 7: Serve Golgappas

Serve the fruit explosion golgappa pani chilled with crispy golgappa puris and a flavorful filling of boiled potatoes and black chickpeas. To prepare the filling, mix diced boiled potatoes and boiled black chickpeas with salt, red chili powder, chaat masala, and lemon juice. Fill each puri with the potato-chickpea mixture, dip it in the pani, and enjoy immediately.

• Prepare the potato and chickpea filling at least an hour in advance so the spices absorb well.

• Do not strain the fruit and green purees; the pulp adds to the texture and flavor of the pani.

• Adjust the amount of green chili and red chili powder according to your preferred spice level.

• For extra tang, add more tamarind pulp or lime juice after tasting.

• Marinate chopped red onions in beetroot juice for a vibrant pink color and mild sweetness.

• Substitute kiwi with green apple for a similar tangy flavor.

• Use jaggery (gud) instead of sugar for a different sweet note in the tamarind chutney.

• Add a pinch of chaat masala to the pani for an extra zing.