Snack · 40 min · indian

Pani Puri

Puri shells does the heavy lifting here, with potatoes rounding it out. An Indian snack that takes 40 minutes, start to finish. At 180 calories and 4g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 24 Puri shells
• 2 medium Potatoes
• 1 cup Black chickpeas
• 1/4 cup Tamarind pulp
• 1 cup Mint leaves
• 1/2 cup Coriander leaves
• 2 tsp Chaat masala
• 1 tsp Roasted cumin
• 1 tsp Black salt

Steps

1. Blend the mint, coriander, green chilies, and a little water into a vivid green paste; whisk into 4 cups cold water with chaat masala, roasted cumin, and black salt — the pani should be aggressively tangy, spicy, and salty.
2. Simmer the tamarind with jaggery and a pinch of cumin into a sweet-sour chutney; cool completely.
3. Boil the potatoes and chickpeas until tender; mash the potatoes coarse and mix with chickpeas, chaat masala, and salt.
4. Crack a thumb-sized hole in the top of each puri just before serving — pre-cracked puris go stale within the hour.
5. Set out the pani ice-cold, the filling, and the chutneys; everyone builds their own: filling first, chutney drizzle, then a full spoon of pani.
6. Eat each puri in one bite, immediately — a filled pani puri has a lifespan of about ten seconds.
7. Assemble at the table, never ahead; soggy puris are the only true failure state.

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