Punch a hole into the hard, crunchy, spherical puri. Fill it with potatos, or bundhi, or moong, or cooked white peas. Add a dash of tamarind chutney. Dip it into a pot of jaljeera.
Open the mouth wide, slide the puri in before it falls apart. Crunch. Taste the tangy liquid that fills the mouth, feel the softness of the filling, the sharp edges of the puri.
Call it pani puri, or golgappa or puchka. Have it outside a station in Bombay, at a shopping complex in Delhi, or on the pavement in Calcutta. Divine!
Can anything beat street food?