How to Make Authentic Pani Puri with Spicy Potato Filling

Simple Summary

Pani Puri with Spicy Potato Filling is a beloved Indian street food featuring crispy hollow puris filled with tangy water and a zesty potato mixture, offering an explosion of flavors and textures in every bite.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the Puri:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• Water, as needed
• Oil for deep frying

For the Pani (Flavored Water):

• 1 cup mint leaves
• 1/2 cup coriander leaves
• 2-3 green chilies
• 1 inch ginger
• 2 tbsp tamarind pulp
• 1 tsp cumin powder
• 1 tsp chaat masala
• 1/2 tsp black salt
• Salt to taste
• 4 cups cold water

For the Potato Filling:

• 3 medium potatoes, boiled and mashed
• 1/2 cup boiled chickpeas
• 1 small onion, finely chopped
• 1 tsp cumin powder
• 1 tsp chaat masala
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp chopped coriander leaves

Instructions

1. Prepare the Puri dough:

   • Mix semolina, all-purpose flour, and salt in a bowl.
   • Gradually add water and knead into a firm dough.
   • Cover and let it rest for 20 minutes.

2. Make the Pani:

   • Blend mint, coriander, green chilies, and ginger into a smooth paste.
   • Mix with tamarind pulp, cumin powder, chaat masala, black salt, and regular salt.
   • Add cold water and stir well. Refrigerate until use.

3. Prepare the Potato Filling:

   • Mix mashed potatoes, chickpeas, chopped onion, cumin powder, chaat masala, red chili powder, salt, and coriander leaves.

4. Make the Puris:

   • Divide the dough into small balls and roll into thin circles.
   • Heat oil in a deep pan. Fry the puris until they puff up and turn golden brown.
   • Drain on paper towels.

5. Assemble and Serve:

   • Gently crack the top of each puri.
   • Fill with potato mixture.
   • Dip in the flavored water or pour the water inside.
   • Serve immediately for the best taste and texture.

Chef's Notes

• For crispier puris, add a pinch of baking soda to the dough.
• Adjust the spiciness of the pani by varying the number of green chilies.
• You can prepare the pani and potato filling in advance and store in the refrigerator.
• For a healthier version, bake the puris instead of frying.
• Ensure the oil is hot enough before frying to get perfectly puffed puris.

Nutritional Info

Per serving (approximate): 250 calories, 8g protein, 40g carbohydrates, 8g fat. Rich in fiber from chickpeas and potatoes, vitamin C from herbs, and antioxidants from spices.

Serving Suggestions

• Serve Pani Puri as a fun appetizer at parties or as an evening snack.
• Pair with a cooling mint lassi or sweet tamarind chutney on the side.
• For a complete chaat experience, serve alongside other street food favorites like bhel puri or sev puri.
• Present on a large platter with separate bowls for the pani and filling, allowing guests to assemble their own pani puri for an interactive dining experience.