Pani Puri
Enjoy the flavor explosion of homemade Pani Puri, a delightful Indian street food! Crispy puris filled with tangy tamarind water, spicy mint chutney, potatoes, and chickpeas for a refreshing treat.
Ingredients
Paani (Flavored Water)
- ½ cup mint leaves
- 1-2 Green chili
- 1-2 Tablespoon Lemon Juice
- ½-¾ cup Tamarind pulp
- 1 teaspoon Dry Ginger powder
- 1 tablespoon Sugar
- ½-1 teaspoon Black salt kala namak
- 1-1 ½ teaspoon roasted cumin powder
- 1 tablespoon chaat masala
- ½ teaspoon Hing Asafoetida
- Salt as per taste
Pani Puri
- 15 Golgappas
- 1 cup Boiled chickpeas
- 1 cup Bondi chickpea balls
- 1 cup Sprouted mung beans
- 1 cup Boiled black chickpeas kala chana
- 1/2 cup Date and tamarind chutney optional
Instructions
Paani (Flavored Water)
- Add chopped green chili, mint leaves, cumin powder, lemon juice, and ¼ cup water to a blender. Blend until smooth in a blender.
- Add the paste and the remaining ingredients in a big bowl, and add 3 cups of water. Taste and adjust the ingredients to your preference.
- TIP: Make sure it's cold/chilled as it will taste better
Assembling Pani Puri
- Prepare your golgappas based on the packaged directions.
- You can buy the ready-made puris from the grocery store. Nowadays, you get the ready-made dry puri, and you can fry or air fry, following the instructions on the package.
- Crack the puri in the center to make a hole for your fillings. Be gentle. You don't want to break the puri.
- Add the fillings to the centre (boiled chickpeas, boondi, sprouted mung beans, black chickpeas). You can use a combo or just one.
- Now add the date and tamarind chutney if using.
- When ready to eat, dip the puri in the paani (water) or use a spoon to fill the puri with the golgappa water.
- Enjoy each pani puri immediately after you fill it!