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Pani Puri

Name: Pani puri
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Indian
Ingredients: 3 large potatoes, peeled and diced large (suitable for mashing); 1 red onion, finely diced; a small bunch of coriander, finely sliced; 1 tsp ground cumin; 1 tsp pani puri masala (or chaat masala); 1/2 tsp chilli powder; 1 tsp ground black pepper; 1/2 tsp salt; 30 puris; oil for frying; 1/2 bunch coriander leaves; 1/2 bunch mint leaves; 1/2 thumb-sized piece of ginger, grated; 1.5 tbsp tamarind puree; 1 tsp pani puri masala (or chaat masala); 1/2 tsp hing (asafoetida); 1 tsp ground cumin; 1 tsp salt; a handful of boondi; 3/4 cup tamarind puree; 2 tbsp spicy jaggery; 1 tsp pani puri masala (or chaat masala); 1 tsp ground cumin; 1/5 tsp hing (asafoetida); 1 tsp ground black pepper; 1 tsp salt; a handful of boondi

Pani Puri is a popular street food that consists of hollow, crispy dough balls filled with a spicy and tangy water (pani), tamarind chutney, chaat masala, chickpeas, and boiled potatoes. The magic of this dish lies in the burst of flavours and textures in your mouth with each bite. You need to try it for yourself!

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Servings

Prep time

45 minutes

Cook time

30 minutes

Pani Puri is a popular street food that consists of hollow, crispy dough balls filled with a spicy and tangy water (pani), chaat masala, chickpeas, and boiled potatoes. The magic of this dish lies in the burst of flavours and textures in your mouth with each bite. You need to try it for yourself!

Ingredients

Aloo filling

3 large potatoes, peeled and diced large (suitable for mashing)
1 red onion, finely diced
a small bunch of coriander, finely sliced
1 tsp ground cumin
1 tsp pani puri masala (or chaat masala)
1/2 tsp chilli powder
1 tsp ground black pepper
1/2 tsp salt
30 puris
oil for frying

Theeka Pani (green sauce)

1/2 bunch coriander leaves
1/2 bunch mint leaves
1/2 thumb-sized piece of ginger, grated
1.5 tbsp tamarind puree
1 tsp pani puri masala (or chaat masala)
1/2 tsp hing (asafoetida)
1 tsp ground cumin
1 tsp salt
a handful of boondi

Khatta Meetha Pani (brown sauce)

3/4 cup tamarind puree
2 tbsp spicy jaggery
1 tsp pani puri masala (or chaat masala)
1 tsp ground cumin
1/5 tsp hing (asafoetida)
1 tsp ground black pepper
1 tsp salt
a handful of boondi

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Directions

Aloo filling

Boil the potatoes in salted water with a generous pinch of salt until tender, then drain well and return them to the pot along with the rest of the ingredients.
Using a masher, mash and mix well.
Heat the oil to 180°C (356°F) and fry the puris for 3-4 minutes or until they have puffed up and turned golden brown.
To assemble, make a hole in the puris, add a teaspoon of the potato filling, then dip into the sauce of your choice (recipes below).

Theeka pani (green sauce)

Combine everything except the boondi in a blender with 200ml water and blend until smooth.
Transfer the sauce to a bowl with 1 cup of ice and an additional 200ml of water, then garnish with the boondi.

Khatta Meetha Pani

Combine everything except the boondi in a blender with 300ml of water and blend until smooth.
Transfer the sauce to a bowl with 1 cup of ice, then garnish with the boondi.