在酥炸球的中心抠出一个小洞来。 填入馅儿。 蘸香料水酱。 在酥炸球变软前吃掉。

Given the above summary, write a detailed text in English for it.
Do this with the tip of a knife or your fingertip. Be sure to tap gently, since the puri is crispy and fragile. Scoop in some of the mashed potato and chickpea filling. If you wish, you can add other fillings, too, like chutney, yogurt sauce or green moong dal sprouts. Spoon in enough to fill about half of the puri. Submerge the filled puri in the bowl of pani so that the extra space fills with the spicy water. Don't keep it underwater too long, or it will get soft. It's necessary to serve and eat pani puri right away, before it gets soggy and falls apart. Eat the whole thing in one or two quick bites. If you're serving guests, you can have them assemble their own pani puri so they experience the best texture possible.