Pani Puri

Name: Pani Puri
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 40 shells store-bought crispy puri shells (hollow semolina puffs); 1 lb Yukon gold potatoes, boiled, peeled, mashed; 1 can chickpeas (15 oz), drained, rinsed; 1/2 cup red onion, finely diced; 1 tsp chaat masala; 1/2 tsp salt; 1 cup fresh cilantro and mint leaves (combined); 2 tbsp tamarind concentrate (or tamarind paste); 1 fresh green chili (serrano or jalapeno), roughly chopped; 1 tsp ground cumin (toasted); 1/2 tsp kala namak (black salt, or regular salt); 3 cups cold water; 2 tsp sugar

Crispy hollow semolina shells filled with spiced mashed potato and chickpeas, then dunked in an ice-cold, herb-infused tamarind water just before eating. An iconic Indian street snack meant to be eaten in one explosive bite.

35 minMediumServes 4175 cal/serving

IndianAppetizerNo-CookVeganHigh FiberHalal-friendlyDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

40 shells store-bought crispy puri shells (hollow semolina puffs)
1 lb Yukon gold potatoes, boiled, peeled, mashed
1 can chickpeas (15 oz), drained, rinsed
1/2 cup red onion, finely diced
1 tsp chaat masala
1/2 tsp salt
1 cup fresh cilantro and mint leaves (combined)
2 tbsp tamarind concentrate (or tamarind paste)
1 fresh green chili (serrano or jalapeno), roughly chopped
1 tsp ground cumin (toasted)
1/2 tsp kala namak (black salt, or regular salt)
3 cups cold water
2 tsp sugar

Instructions

1

Make the spiced water: blend 1 cup fresh cilantro and mint leaves (combined), 2 tbsp tamarind concentrate (or tamarind paste), 1 roughly chopped fresh green chili (serrano or jalapeno), 1 tsp ground cumin (toasted), 1/2 tsp kala namak (black salt, or regular salt), and 2 tsp sugar with 1 cup of cold water until smooth. Strain into a jug, stir in the remaining cold water. Adjust seasoning and refrigerate until very cold.
2

Make the filling: combine 1 lb boiled, peeled, mashed Yukon gold potatoes with 1 can drained, rinsed chickpeas (15 oz), 1/2 cup finely diced red onion, 1 tsp chaat masala, and 1/2 tsp salt. Taste and adjust seasoning.
3

Just before serving, gently crack a small hole in the top of each of the 40 shells store-bought crispy puri shells (hollow semolina puffs) using your thumb.
4

Spoon about a teaspoon of filling into each shell.
5

Pour the chilled pani into serving bowls. Guests dip each filled shell into the pani or pour pani into the shell, then eat the whole thing in one bite.

Questions

Can I make Pani Puri gluten-free?

Yes. The gluten in this entry is 40 shells store-bought crispy puri shells (hollow semolina puffs). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pani Puri keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pani Puri?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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