Description
Pani Puri is a popular Indian street snack featuring crispy puris filled with a spicy, tangy mix of mashed potatoes, chickpeas, and chutneys, served with refreshing mint-coriander water. This light, flavorful dish is perfect for sharing and offers a burst of textures and tastes in every bite.
Ingredients
Scale
Pani Puri Shells
- 20 to 25 puris (crispy hollow puri shells)
Stuffing
- 2 large boiled potatoes, mashed
- 1 cup boiled chickpeas
- 1 medium onion, chopped
- A handful of fresh coriander, chopped
- 1 teaspoon chaat masala
- 1/2 teaspoon cumin powder
- Salt to taste
Chutneys & Pani
- 1/2 cup tamarind chutney
- 2 cups mint-coriander pani (mint, coriander, green chili, spices blended with water and chilled)
Instructions
- Prepare the stuffing: In a bowl, combine the mashed boiled potatoes, boiled chickpeas, chopped onions, chopped fresh coriander, salt, cumin powder, and chaat masala. Mix everything thoroughly to create the flavorful filling for the puris.
- Make the mint-coriander pani: Blend fresh mint leaves, coriander leaves, green chili, spices, and water until smooth. Strain if desired and refrigerate to chill. This spicy and tangy water is the essence of pani puri.
- Arrange ingredients for serving: Place the puris, tamarind chutney, stuffing, and chilled mint-coriander pani in separate bowls so everyone can assemble their pani puris to their liking.
- Fill the puris: Carefully crack a small hole on the top of each puri shell. Fill the hollow space with a spoonful of the potato-chickpea stuffing and add a drizzle of tamarind chutney for sweetness.
- Serve and enjoy immediately: Dip the filled puri into the chilled mint-coriander pani and eat immediately before the puri loses its crispiness. Enjoy the burst of flavors and textures in every bite.
Notes
- Serve pani puri immediately after assembling to maintain the crispiness of puris.
- You can adjust the spice level of the pani by modifying the amount of green chili and spices.
- For a healthier twist, bake puris or buy baked puri shells.
- Boiled moong beans or black chickpeas can be used instead of regular chickpeas for variety.
- Ensure the pani is well-chilled for the best refreshing taste.
