Pani Puri
Embark on a culinary journey to the streets of India with our pani puri recipe. Learn how to recreate this popular street food that promises an explosion of flavours in each bite. Discover the secrets to mastering this simple yet delectable dish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 ml Water (chilled)
- 125 g Mint (fresh)
- 60 g Coriander Powder (fresh)
- 1 Green Chilli (chopped)
- 1 Onion (finely chopped)
- 1 Tomato (finely chopped)
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala
- 1/2 tsp Salt (adjust to taste)
- 1/2 tsp Cumin Powder
- 1 tsp Lemon Juice
- 20 Puris (shells)
- 200 g Potatoes (boiled, mashed)
- 100 g Chickpeas (cooked)
- 1 Onion (finely chopped)
- 1/2 tsp Cumin Powder
- 1/2 tsp Chaat Masala
- Salt (adjust to taste)
Instructions
- 1
In a blender, combine the mint leaves, coriander leaves, green chili, and a little water to make a smooth paste.
- 2
In a large bowl, mix the mint-coriander paste, chopped onion, chopped tomato, cumin powder, chaat masala, black salt, roasted cumin seeds, and lemon juice.
- 3
Add the chilled water and mix well. Adjust the spices and salt to your taste. Refrigerate the pani for at least 30 minutes to allow the flavours to meld.
- 4
Prepare the Filling:
- 5
In a bowl, combine the boiled and mashed potatoes, cooked chickpeas, finely chopped onion, cumin powder, chaat masala, and salt. Mix well to make the filling.
- 6
Gently make a small hole in the top of each puri using your thumb.
- 7
Stuff each puri with the prepared filling.
- 8
Pour the chilled pani into each stuffed puri using a spoon or a small funnel.
- 9
Serve the pani puris immediately while they are crisp and flavourful.