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.

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.

Build my plan — free

← All recipes