PANI PURI

PANI PURI

Pani Puri is also referred to as Golgappa and sometimes Phuchka. It is a very popular Indian street food that boasts the perfect flavour of crisp, spicy, and sour hints. This has hollow crispy puris, which are filled with a mixture of boiled chickpeas or mashed potatoes, cumin powder, chaat masala, and tamarind chutney. For this, the puris are drenched in a flavour and aroma of refreshing mint water called “pani,” giving an outburst of flavours in every crumb. It is a very refreshing and light snack that is highly in vogue during summer or festive times. Pani Puri has something unique to it concerning zesty flavours, besides the broad scope of varied fillings possibilities.

RECIPE CATEGORY

Snack, Appetisers, Street Food

SERVING SIZE

1

CUISINE

Indian, South Asian

PREPARATION / TECHNIQUES

No-Cook, Quick & Easy, One-Pot Wonders

OCCASION / HOLIDAY

Birthday, Party, Picnic, Family Gathering, Game Night

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Quick & Easy, Low Fat, Kid Friendly, Wheat / Gluten-Free (use gluten-free puris)

DISH TYPE

Snack, Appetiser

INGREDIENTS

• 6 puris (crispy shells)

• 30g boiled chickpeas or mashed potatoes

• 1/4 tsp cumin powder

• 1/4 tsp chaat masala

• 1/2 tsp tamarind chutney

• 100 ml spicy mint water (pani)

• Salt, to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

• Calories:100

• Protein: 3g

• Fat: 2g

• Carbohydrates: 15g

• Fibre: 3g

• Sodium: 180mg

PREPARATION OF PANI PURI

• Prepare the filling: Put boiled chickpeas or mashed potatoes into a small bowl and add cumin powder, chaat masala and salt. Sieve it together so that the filling’s absolutely mixed up.

• Assemble the puris: Using your thumb, prick a small hole at the top of each puri, then fill it with the chickpea or potato mix.

• Add tamarind chutney: Place a small amount of tamarind chutney on every puri for sourness.

• Prepare the spicy mint water: The Spicy Mint Water or pani should be chilled in advance. Pani usually has mint leaves, coriander, green chillies, black salt, and tamarind. Mix well before serving.

• Serve and enjoy: Just before serving, immerse those stuffed puris in the spicy mint water and relish immediately to enjoy the maximum flavour and crunch.

PREP TIME

10 minutes

COOKING TIME

0 minutes (No-Cook)

TIPS

• To prevent the puri from becoming soggy, serve the spicy mint water (pani) in a separate bowl and dip each puri right before eating.

• Adjust the spiciness of the mint water by adding more or less green chillies to suit your spice tolerance.

• Use store-bought puris for convenience, but you can also make them from scratch for a fresher taste.

VARIATIONS

• Add very fine chopped onions or boiled moong sprouts to the filling for added texture and flavour.

• Add more tamarind chutney to make the fillings sweeter. Even a bit of jaggery in the filling will do.

• Replace the chickpeas or potatoes with black chickpeas (kala chana) for more protein and fibre content.

PREPPING AND STORAGE

• Fridge: Spiced mint water made and kept refrigerated for 2 days. Both puris and the fillings are stored separately so that they don’t get stale.

• Freezing: The filling of Pani Puri can be frozen for up to a month straight. Then, thaw it in the refrigerator before serving it, and store the puris in an airtight, dry container.