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Street Food

Pani Puri

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30 minutes
Prep
0 minutes
Cook

Ingredients

  • Semolina puris (store-bought or homemade, small): 24 pieces (24 pieces)
  • Potatoes, boiled and diced small: 200 g (2 small)
  • Boiled chickpeas: 100 g (0.5 cup)
  • Tamarind pulp: 40 g (3 tbsp)
  • Fresh mint leaves: 20 g (1 cup, packed)
  • Fresh coriander leaves: 20 g (1 cup, packed)
  • Green chillies: 2 (2)
  • Chaat masala: 10 g (1 tbsp)
  • Roasted cumin powder: 5 g (1 tsp)
  • Black salt: 5 g (1 tsp)

Method

  1. Blend mint, coriander, green chillies and a little water into a smooth paste; strain into a jug of chilled water.
  2. Dissolve tamarind pulp in a little warm water and add to the mint water along with chaat masala, cumin powder and black salt; adjust to a tangy, spicy, mildly sweet balance.
  3. Chill the spiced water thoroughly.
  4. Mix diced potatoes and chickpeas together as the filling.
  5. Just before serving, crack a small hole in the top of each puri, spoon in filling, dip or fill with the spiced water, and eat immediately.

Introduction: Pani puri, crisp hollow puris filled with spiced tamarind water, potato and chickpeas, originated in the Gangetic plains and is now one of India's most iconic street snacks, known regionally as golgappa or puchka.

Cultural Background: Pani puri, crisp hollow puris filled with spiced tamarind water, potato and chickpeas, originated in the Gangetic plains and is now one of India's most iconic street snacks, known regionally as golgappa or puchka.

Tips: The puris must stay crisp until the moment of eating, so assemble each one only seconds before serving.

Variations: Puchka in Kolkata uses a mashed potato-only filling with a more tamarind-forward water; dahi puri tops the filled puris with sweetened yogurt.

Storage: Puris store in an airtight container for up to 2 weeks; spiced water keeps refrigerated for 2 days.

Reheating: Not applicable; served cold and crisp.

FAQs:

Q: Can pani puri be prepped ahead?

A: The water and filling can be made ahead and chilled, but the puris should only be filled right before eating to stay crisp.

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