Name: Pani Puri
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Puris (store-bought or homemade; as needed); 2 Boiled potatoes (medium-sized, mashed); 0.5 cup Boiled chickpeas; 0.25 cup Tamarind chutney; 0.5 cup Mint leaves; 0.5 cup Coriander leaves; 1 Green chili (chopped); 0.5 inch piece Ginger (grated); 0.5 teaspoon Cumin powder; 0.5 teaspoon Black salt; 0.5 teaspoon Chaat masala; 2 cups Water; Salt (to taste); Sev (thin crispy noodles) (for garnish); Chopped onions (for garnish); Chopped coriander leaves (for garnish); Lemon juice (for garnish)

Pani Puri

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Crispy hollow puris filled with a tangy and spicy mint-coriander water.

Prep time

25 min

Cook time

20 min

Servings

Calories

150 kcal

Pani Puri, also known as Golgappa or Puchka, is a popular Indian street food snack. It consists of crispy and hollow puris (small, deep-fried dough balls) filled with a flavorful mixture of mashed potatoes, chickpeas, tamarind chutney, and a tangy mint-coriander water. Pani Puri is loved for its burst of flavors and the unique experience of eating it in one bite. It is a refreshing and spicy snack that is perfect for hot summer days or as a party appetizer.

Ingredients

Servings

Puris (store-bought or homemade; as needed)
2 Boiled potatoes (medium-sized, mashed)
0.5 cup Boiled chickpeas
0.25 cup Tamarind chutney
0.5 cup Mint leaves
0.5 cup Coriander leaves
1 Green chili (chopped)
0.5 inch piece Ginger (grated)
0.5 teaspoon Cumin powder
0.5 teaspoon Black salt
0.5 teaspoon Chaat masala
2 cups Water
Salt (to taste)
Sev (thin crispy noodles) (for garnish)
Chopped onions (for garnish)
Chopped coriander leaves (for garnish)
Lemon juice (for garnish)

Directions

1. Prepare the mint-coriander water by blending together mint leaves, coriander leaves, green chili, ginger, cumin powder, black salt, and water. Strain the mixture to obtain a smooth and flavorful water.

2. In a bowl, mix the mashed potatoes, boiled chickpeas, tamarind chutney, chaat masala, and salt. Adjust the seasoning according to your taste.

3. Take a puri and gently tap it to create a small hole on top without breaking it completely.

4. Fill the puri with a spoonful of the potato-chickpea mixture.

5. Dip the filled puri into the mint-coriander water, allowing it to soak for a few seconds. Lift it out and place it on a serving plate.

6. Garnish the puri with sev, chopped onions, and chopped coriander leaves.

7. Repeat steps 3 to 6 for the remaining puris.

8. Serve the Pani Puris immediately, accompanied by extra mint-coriander water on the side.

9. To eat, take a filled Pani Puri, pour a little mint-coriander water into it, and enjoy the explosion of flavors in one bite.

10. You can adjust the spiciness and tanginess of the Pani Puris by adding more mint-coriander water or tamarind chutney according to your preference.

11. Squeeze some fresh lemon juice over the Pani Puris for an extra tangy kick.

12. Indulge in the delightful and addictive experience of Pani Puri!