How to Make Authentic Pani Puri with Zesty Spiced 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 spicy 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: 4-6
• Difficulty: Intermediate

Ingredients

For the Puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 cup water (approx.)
• 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 Puris:

   • Mix semolina, all-purpose flour, and salt in a bowl.
   • Gradually add water and knead into a firm dough. Cover and rest for 20 minutes.
   • Divide the dough into small balls and roll each into thin circles.
   • Heat oil in a deep pan. Fry the puris until they puff up and turn golden brown.
   • Drain on paper towels and set aside.

2. Make the Pani:

   • Blend mint leaves, coriander leaves, green chilies, and ginger into a smooth paste.
   • Mix this paste with tamarind pulp, cumin powder, chaat masala, black salt, and regular salt.
   • Add cold water and mix well. Adjust seasoning to taste.
   • Refrigerate until ready to serve.

3. Prepare the Potato Filling:

   • In a bowl, mix mashed potatoes, chickpeas, chopped onion, cumin powder, chaat masala, red chili powder, salt, and coriander leaves.
   • Mix well and set aside.

4. Assemble and Serve:

   • Gently crack the top of each puri to create a small hole.
   • Fill each puri with a spoonful of potato mixture.
   • Dip the filled puri in the chilled pani or pour the pani into the puri just before eating.
   • Enjoy 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 puris and pani in advance, but assemble just before serving to maintain crispiness.
• For a healthier version, you can bake the puris instead of frying.
• Store leftover puris in an airtight container to keep them crisp.

Nutritional Info

Per serving (approx. 6 puris): 250 calories, 8g protein, 35g carbohydrates, 10g fat. Rich in vitamin C from mint and coriander, fiber from chickpeas and potatoes, and antioxidants from spices.

Serving Suggestions

Serve Pani Puri as a fun appetizer at parties or as an evening snack. Pair with sweet tamarind chutney for added flavor. For a complete street food experience, serve alongside other chaats like bhel puri or sev puri. Offer a cooling yogurt-based drink like lassi to balance the spices.