Description
Crispy, tangy, and utterly addictive, this homemade pani puri recipe brings the magic of Indian street food right to your kitchen. Bursting with spicy water, sweet tamarind chutney, and a savory potato-chickpea filling, it’s a fun and flavorful experience in every bite.
Ingredients
- Pani Puri Shells: 20 to 25 pieces
- Boiled Potatoes: 2 large, mashed
- Boiled Chickpeas: 1 cup
- Chopped Onions: 1 medium
- Fresh Coriander: A handful, chopped
- Tamarind Chutney: 1/2 cup
- Mint-Coriander Pani: 2 cups
- Chaat Masala: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Salt: To taste
Instructions
- Mix mashed potatoes, chickpeas, onions, coriander, salt, cumin powder, and chaat masala in a bowl.
- Prepare mint-coriander pani by blending mint, coriander, green chili, spices, and water, then chill.
- Set out puris, chutneys, stuffing, and pani in individual bowls for assembly.
- Gently crack the top of each puri and fill with stuffing and a drizzle of tamarind chutney.
- Dip filled puri into the chilled pani and eat immediately.
Notes
- Use ice-cold water for pani to enhance flavor.
- Assemble just before eating to keep puris crispy.
- Leftover stuffing and chutneys can be used in wraps or sandwiches.
Nutrition
- Serving Size: 1 plate
- Calories: 230
- Sugar: 5g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg