Pani Puri
Crisp, hollow semolina puris filled with spiced potato and chickpeas and dunked in tangy tamarind and fiery mint-coriander water — eaten in one bite before the shell has a chance to go soft.
Vegetarian
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup fine semolina (sooji)
- 2 tbsp all-purpose flour
- Water, as needed for the dough
- Oil, for deep-frying
- 2 potatoes, boiled and mashed
- 1/2 cup boiled chickpeas
- 1 tsp chaat masala
- 1 cup mint leaves
- 1/2 cup cilantro
- 2 green chilies
- 2 tbsp tamarind paste
- 1 tsp roasted cumin powder
- 1/2 tsp black salt
- Water, for the two chutneys
Steps
- Knead the semolina and flour with a little water into a stiff dough. Cover and rest for 20 minutes.
- Roll the dough thin and cut into small circles. Deep-fry in hot oil, pressing gently until each one puffs into a hollow ball.
- Drain the puris on paper towels and let them cool and crisp fully.
- Blend the mint, cilantro, green chilies, roasted cumin, black salt, and water into a smooth, spicy green pani.
- Whisk the tamarind paste with water and a little sugar into a tangy-sweet pani.
- Mix the mashed potato and chickpeas with chaat masala and salt for the filling.
- To serve, tap a hole in the top of each puri, fill with the potato mixture, and dunk in the pani just before eating.