Indian Pani Puri (Print Version)
# Ingredients:
→ Stuffing for Pani Puri
01 -
2 or 3 medium potatoes, boiled
02 -
A small to medium onion, finely chopped (can skip this)
03 -
1 to 1.5 tablespoons chopped fresh cilantro
04 -
1 teaspoon cumin powder, roasted
05 -
A teaspoon of chaat masala powder
06 -
A pinch of red chili powder (optional)
07 -
Black or regular salt, as preferred
→ Spiced Water Mix
08 -
Half a cup of fresh mint leaves, packed tight
09 -
One cup tightly packed cilantro
10 -
One inch piece of ginger, diced
11 -
2-3 green chilies, chopped small
12 -
1 tablespoon tamarind, packed tight
13 -
3.5-4 tablespoons of jaggery powder
14 -
A teaspoon of roasted cumin powder
15 -
A teaspoon of chaat masala powder
16 -
1.5 cups of water (use in parts)
17 -
1 to 1.5 tablespoons boondi, if you prefer
18 -
Seasoning with salt (black or regular) to taste
→ Extras
19 -
24-30 crispy puris (hollow fried balls)
20 -
Some tamarind chutney (optional, to serve)
# Instructions:
01 -
Boil the potatoes until soft enough to mash. Let them cool, peel, and chop into small chunks. If using, dice the onion tiny. Throw everything into a bowl – potatoes, onions, cilantro, roasted cumin powder, chaat masala, and a pinch of salt. Toss the mix until even.
02 -
Toss plenty of mint, cilantro, tamarind, ginger, chilies, jaggery, cumin, and chaat masala into the blender. Add a third of a cup of water and blend till smooth. Pour that puree into a big bowl. Add the leftover water and stir well. Adjust spices and seasoning if needed, and toss in boondi if you're using it. Chill in the fridge or throw in some ice cubes right before serving.
03 -
Crack the tops of the puris gently. Stuff them with 2 or 3 teaspoons of the potato filling. Splash in the chilled spiced water and tamarind chutney for a kick if you like. Eat right away so the puris stay crunchy. Another option? Lay it all out and let everyone DIY their own bites for some hands-on fun!
# Notes:
01 -
Use only the leaves of mint, not the stems—they tend to make the water taste bitter.
02 -
If needed, swap jaggery with a mix of dates and jaggery powder.
03 -
Want it less spicy? Just put fewer green chilies in.