Pani Puri

Name: Pani Puri
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 45 Puris, Ready-made (golgappa shells); 1 cup Mint Leaves, Fresh, packed; 1 cup Coriander Leaves, Fresh (cilantro), packed; 2 1/2 Green Chilis; 1 thumb (1-inch piece) of Ginger, piece; 1/4 cups Tamarind Pulp, or 40 g tamarind soaked and strained; 2 tbsp Jaggery, Adjust to taste; 2 tsp Roasted Cumin Powder; 2 tsp Chaat Masala; 1 1/2 tsp Black Salt, kala namak; 2 tbsp Lemon Juice; 5 cups Water, Cold; about 1.2 liters; 4 medium Potatoes, Boiled and peeled; 1 cup Chickpeas, Cooked; 1 small Onion, Finely chopped; 2 tbsp Coriander Leaves, Fresh, finely chopped (cilantro); 1 tsp Roasted Cumin Powder; 1 tsp Chaat Masala; 1/2 tsp Red Chili Powder; 1/2 tsp Black Salt; 1/2 cups Seedless Dates, About 90 g; 1/4 cups Tamarind, About 40 g; 1/4 cups Jaggery, About 45 g; 1 cup Water; 1/2 tsp Roasted Cumin Powder; 1/4 tsp Red Chili Powder; 1/2 tsp Black Salt; Some Salt, Regular, to taste; Some Salt, Regular, to taste

Pani Puri is a delightful street-food snack of crisp hollow puris filled with a spiced potato-chickpea mixture, drizzled with tangy, minty water and a sweet-tamarind chutney. Each bite delivers a burst of flavors—spicy, sour, sweet and salty—that make it irresistible and perfect for sharing.

Pani Puri is a delightful street-food snack of crisp hollow puris filled with a spiced potato-chickpea mixture, drizzled with tang... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.5

Time

45 min

Price

2,55 €

Calories

1537 kcal

vegan

kid friendly

comfort food

potluck

indian

snack

Method

Boil the potatoes

Scrub the Potatoes, put them in a pot, and cover them with Water by about 2 inches. Boil until a knife slips in easily, about 15 minutes. Drain, let them cool just enough to handle, then peel and lightly mash them in a bowl.

Simmer the chutney

In a small saucepan, combine the Seedless Dates, Tamarind, Jaggery, a little water, Roasted Cumin Powder, Black Salt, and a pinch of Red Chili Powder. Bring it to a gentle simmer and cook, stirring often and pressing the fruit with the back of a spoon, until the dates break down and the chutney looks thick and glossy, about 10 minutes. If it gets too dense, splash in a little more water.

Blend the pani

Rinse the Mint Leaves and Coriander Leaves, then add them to a blender with the Green Chili, Ginger, Tamarind Pulp, Chaat Masala, more roasted cumin powder, black salt, Lemon Juice, a little extra jaggery, a pinch of Salt, and cold water. Blend until the pani is vivid green and completely smooth, then pour it into a jug or bowl and taste it. Adjust it until it is tangy, spicy, and bold enough to stand up to the puris.

Mix the filling

Mash the cooked potatoes until fluffy but still a little chunky, then fold in the Chickpeas, finely chopped Onion, chopped coriander, more roasted cumin powder, chaat masala, red chili powder, black salt, and salt if needed. Mix gently so the chickpeas stay intact and the filling stays light instead of pasty.

Assemble and serve

Gently crack the top of each Puri shell, fill it with the potato-chickpea mixture, spoon in a little sweet chutney, and top each one with the cold pani right before serving. Serve immediately so the shells stay crisp and crackly.