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

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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.

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Questions

What can I use instead of tamarind in Pani Puri?

The entry for Pani Puri calls for 2 tbsp tamarind concentrate (or tamarind paste). In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

Can I use dried beans instead of canned in Pani Puri?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pani Puri uses 1 can chickpeas (15 oz), drained, rinsed.

Is Pani Puri spicy?

Moderately. The heat in Pani Puri comes from 1 fresh green chili (serrano or jalapeno), roughly chopped. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pani Puri gluten-free?

Yes. The gluten in Pani Puri 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 many calories are in Pani Puri?

One serving (the recipe makes 4) is about 175 calories, with 12 g protein, 37 g carbohydrate and 3 g fat, plus 6 g fiber and 283 mg sodium. The figures are estimates computed from the ingredient list.

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