Pani Puri

• 1 cup puri dough (store-bought or homemade)
• 1 cup boiled potatoes, diced
• 1/4 cup chickpeas, boiled
• 1/2 cup finely chopped cilantro
• 1/2 cup diced onions
• 1 tablespoon chaat masala
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 cups water
• 1 tablespoon tamarind paste
• 1 teaspoon roasted cumin powder
• 1 green chili, finely chopped
• 1/2 teaspoon black salt
• Lemon wedges for serving

Steps

1. 1 Prepare puri dough according to package instructions or your recipe and deep fry into small hollow spheres until crispy.
2. 2 For the filling, mix diced potatoes, chickpeas, cilantro, onions, chaat masala, cumin powder, red chili powder, and salt in a bowl.
3. 3 For the pani (spicy water), combine water, tamarind paste, roasted cumin powder, green chili, and black salt in a blender. Blend until smooth and adjust seasoning.
4. 4 To assemble, pierce a small hole in each puri shell, fill with a small amount of potato mixture, and dip into the pani before popping into your mouth.
5. 5 Serve immediately with lemon wedges on the side for an extra zesty kick.

Equipment

• Deep fryer or heavy-bottomed pot
• Blender
• Small spoon or piping bag

Variations

• For a vegan option, ensure all ingredients are plant-based and use kala namak (black salt) for an egg-like flavor.

Substitutions

• If puri dough is unavailable, substitute with store-bought crispy Indian paratha shells.

Pairings

• Serve alongside samosas and a selection of chutneys for a full Indian street food experience.

Nutrition

Tips

• Make sure the puris are completely cooled before filling to prevent them from getting soggy.
• Adjust the spice level in the pani according to your preference.

Storage

Store assembled pani puri in an airtight container for up to 1 hour at room temperature. Pani can be stored in the fridge for up to 2 days.

Freezing: Puri shells can be frozen for up to a month. Thaw at room temperature before assembling.

Serving Suggestions

• Serve with additional chaat masala and cilantro on the side for garnish.
• Pair with a cooling cucumber mint raita for balance.

FAQ