Pani Puri
A street snack consisting of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, mash or chickpeas.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prepare the Spicy Pani: In a blender, puree 1 cup fresh mint leaves, 1/2 cup cilantro, 2 green chilies, and 1/2 inch ginger with a little water. Strain this paste into a large pitcher. Add 4 cups of chilled water, 1 tbsp chaat masala, 1 tsp black salt, and a squeeze of lemon. Stir well and chill.
- 2
Prepare the Sweet Chutney: Mix tamarind paste, jaggery, and water. Simmer until thickened, then let it cool. (Or use store-bought).
- 3
Make the Filling: Peel and finely mash the boiled potatoes. Mix them with the boiled black chickpeas, 1/2 tsp chili powder, 1/2 tsp cumin powder, and a pinch of salt.
- 4
Prep the Puris: Take a crisp puri and gently tap the top center with your thumb or a spoon to crack a small hole (about the size of a dime).
- 5
Stuff the Puris: Spoon a small amount (about 1/2 tsp) of the potato-chickpea filling into the hollow puri. Add a drop or two of the sweet tamarind chutney.
- 6
Dip and Eat: Dip the stuffed puri into the pitcher of chilled, spicy mint water until it fills up. Immediately pop the entire leaking puri into your mouth for an explosion of flavors.
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