Indian Pani Puri (Print Version)
# Ingredients:
→ For Stuffing
01 -
1 small or medium onion (optional)
02 -
A pinch to ¼ teaspoon red chili powder (optional)
03 -
A couple of medium potatoes (2-3)
04 -
Salt (black or regular) as preferred
05 -
1 teaspoon chaat masala
06 -
1 teaspoon roasted cumin powder
07 -
1 to 1.5 tablespoons finely chopped fresh cilantro
→ For Tangy Water
08 -
A generous half cup of fresh mint (tightly packed)
09 -
2-3 green chilies, roughly chopped
10 -
A tablespoon of tamarind (packed tight)
11 -
1 teaspoon chaat masala powder
12 -
1.5 cups of water, split in use
13 -
One teaspoon cumin powder (roasted)
14 -
Salt (black or plain), added to taste
15 -
A cupful of fresh cilantro (packed tightly)
16 -
1-inch ginger piece, sliced
17 -
3.5 to 4 tablespoons powdered jaggery
18 -
1 to 1.5 tablespoons small boondi bits (optional)
→ Extras
19 -
24 to 30 fried or baked puris (hollow crisp balls)
20 -
Optional: Tamarind sauce for topping
# Instructions:
01 -
Boil the potatoes until they're soft enough to mash with a fork. Once cool, peel and dice them into small chunks. Finely chop the onion if you're using it. Toss the potatoes, onion, cumin powder, cilantro, chaat masala, and salt in a bowl. Mix them up thoroughly so the flavors combine well.
02 -
Blend together mint, ginger, green chilies, cilantro, tamarind, cumin powder, chaat masala, jaggery, and ⅓ cup of water until you’ve got a smooth paste. Move it to a big bowl, pour in the remaining water, and give it a good stir. Add some salt and boondi if you’d like. Chill the water well or toss in a few ice cubes before you serve.
03 -
Crack open the top of each hollow ball gently. Add 2-3 teaspoons of the potato mix inside. Carefully pour in the cold spiced water and drizzle a little tamarind sauce on top if you like. Eat them right away so they stay crunchy. You could also let everyone make their own for some hands-on fun!
# Notes:
01 -
Using the stems of mint might make the water bitter, so leave those out.
02 -
You can sweeten with a mix of date jaggery and jaggery powder instead.
03 -
Turn up the heat by increasing the number of green chilies.