Pani Puri
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.
Ingredients
- 40 shells store-bought crispy puri shells (hollow semolina puffs)
- 1 lb Yukon gold potatoes, boiled, peeled, mashed
- 1 can canned chickpeas, 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
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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.
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2
Make the filling: combine 1 lb boiled, peeled, mashed Yukon gold potatoes with 1 can drained, rinsed canned chickpeas, 1/2 cup finely diced red onion, 1 tsp chaat masala, and 1/2 tsp salt. Taste and adjust seasoning.
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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.
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4
Spoon about a teaspoon of filling into each shell.
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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.