Panipuri
The Quirky Foodster Team
Ingredients
- Small hollow puris — 20 (store-bought or homemade)
- Potatoes, boiled and mashed — 3
- Cooked chickpeas — 85 g (3 oz)
- Chaat masala — 1 tsp
- Tamarind pulp, soaked and strained — 2 tbsp
- Water — 960 ml (32 fl oz)
- Chopped mint and coriander — 1/2 cup
- Cumin, toasted and ground — 1 tsp
- Chilli, finely chopped — 1
- Salt — to taste
Method
- Mix the mashed potato with the chickpeas and chaat masala; season with salt.
- Blend the tamarind pulp, water, chopped mint and coriander, cumin, chilli and salt until smooth to make the tangy pani (water).
- Strain the pani through a sieve for a smoother texture if desired, and chill.
- Just before serving, gently crack a small hole in the top of each puri.
- Fill each with a spoonful of the potato mixture.
- Dunk or fill each puri with the chilled tangy pani and eat immediately, one at a time.
Introduction: Small, crisp hollow puris filled with spiced potato and tangy tamarind water, a beloved burst-in-your-mouth street snack.
Cultural Background: Panipuri is enjoyed across South Asia with regional variations, and in Nepal it's a favourite street food found at stalls in cities and towns, eaten quickly, one piece at a time, before it softens.
Tips: Fill and dunk the puris just before eating, as they soften quickly once filled with liquid. Chill the pani well for the most refreshing result.
Variations: Add a spoonful of sweet tamarind chutney alongside the tangy pani for a sweet-sour version. Adjust the chilli level in the pani to taste.
Storage: Store the potato filling and pani separately in airtight containers in the refrigerator for up to 2 days; puris are best fresh and crisp.
Reheating: Not applicable — this dish is assembled and eaten cold or at room temperature.
FAQs:
Q: Can I make the puris at home?
A: Yes, though they require a specific technique to puff up hollow when fried; store-bought puris are a common and practical alternative.
Q: How is panipuri eaten?
A: Typically one piece at a time, popped whole into the mouth immediately after filling and dunking, before it can soften.
- Small hollow puris — 20 (store-bought or homemade)
- Potatoes, boiled and mashed — 3
- Cooked chickpeas — 85 g (3 oz)
- Chaat masala — 1 tsp
- Tamarind pulp, soaked and strained — 2 tbsp
- Water — 960 ml (32 fl oz)
- Chopped mint and coriander — 1/2 cup
- Cumin, toasted and ground — 1 tsp
- Chilli, finely chopped — 1
- Salt — to taste
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