Pani Puri
Crispy hollow shells filled with spicy water and savory fillings
Ingredients
Instructions
-
Prepare the fillingIn a mixing bowl, combine the diced potatoes, mashed chickpeas, chopped onion, 2 tablespoons chopped coriander leaves, and 1/2 tablespoon chaat masala. Mix well and set aside.
-
Make the pani (spicy water)In a blender, add mint leaves, 1 cup coriander leaves, green chilies, ginger, tamarind pulp, cumin powder, black salt, and sugar. Blend into a smooth paste. Strain this mixture into a large bowl and add 4 cups of cold water. Mix well and adjust salt and spice to taste. Refrigerate until ready to serve.
-
Prepare the serving setupArrange the pani puri shells on a serving plate. Keep the potato filling in a separate bowl and the spicy pani in another bowl. Make a small hole in the top of each puri shell if they aren't already broken.
-
Assemble and serveTo eat, gently crack the top of a puri shell with your thumb, fill it with a spoonful of the potato-chickpea mixture, dip it into the spicy pani to fill it up, and eat it whole immediately. Alternatively, you can serve all components separately and let guests assemble their own pani puri.
-
Garnish and enhanceSprinkle the remaining chaat masala over the potato filling for extra flavor. You can also serve with sweet tamarind chutney or mint-coriander chutney on the side for guests to add if desired.
Nutritional Information
220
Calories
per serving
7
Protein
g per serving
42
Carbohydrates
g per serving
3
Total Fat
g per serving
0.5
Saturated Fat
g per serving
6
Fiber
g per serving
12
Sugar
g per serving
820
Sodium
mg per serving
25
Vitamin C
% daily value
15
Iron
% daily value
Pani Puri is Also Known As
Golgappa, Puchka, Gupchup, Phuchka, Pakodi, Water Puri or Fulki
