Indian-Mexican Pani Puri

Blanch the Tomatoes (3). For this, trim off the stems and cut a small "x" into the bottom of each tomato. Then, put the tomatoes in a pot of boiling Water (to taste) and let them cook for 30-40 seconds.

Use tongs to transfer the tomatoes to a bowl of ice water so that they stop cooking, then peel off the skin.

Once the tomatoes have cooled down, blend them into a smooth puree.

Add Cooking Oil (1 tsp) to a pan and fry Garlic (10 cloves) till it turns light golden.

Then transfer the blanched tomato puree to the pan and cook on medium flame. Let it come to a boil. This could take 3-4 minutes. At this point, take out half a cup of this sauce in a bowl and keep it aside. We will add it to the salsa for a more saucy texture.

Next put in the Red Kidney Beans (1 cup) to the pan, stir and continue to cook for 2-3 minutes.

Add Fresh Cilantro (2 Tbsp) and mix it with the sauce.

Then add the spices and seasonings like Salt (to taste), Garam Masala (1 tsp), Paprika (1 tsp), and Granulated Sugar (1 tsp). Stir it all in together and cook for another 2 minutes before taking it off the flame. Allow it to cool down.

Add the Red Onion (1), Tomato (1), Bell Pepper (1), Garlic (3 cloves), Jalapeño Pepper (1), and Fresh Cilantro (1/4 cup) to the bowl.

Next, add Ketchup (2 Tbsp), Salt (to taste), Dried Oregano (1 tsp), Coconut Aminos (1 Tbsp), Granulated Sugar (1 tsp), Ground Black Pepper (1/2 tsp), Crushed Red Pepper Flakes (1 tsp), Paprika (1 tsp), and the reserved tomato sauce from before. Mix it all together. Keep it aside for now.

Only when it's time to serve, lightly crack the top of the Puri (20) using your finger or a spoon.

Using a small spoon, fill all the puris with the beans mixture.

Follow by adding the prepared salsa in a similar way. Serve immediately.