Golgappa

Hollow crisp shells filled with spiced water — small, perfectly spherical semolina-and-flour shells deep-fried until hollow and crisp, pierced at the top, filled with boiled potato and sprouted moong, then dunked in ice-cold imli-mint-jal jeera water just before eating. The water tingles with spice, black salt, and tamarind. Each golgappa must be eaten in one explosive bite before the water breaks the shell. The essential street food of Delhi, known as pani puri in Mumbai and gupchup in Odisha.