Pani puri
An explosion of flavour in one bite! Pani Puri is a delicious Indian street food, popular in many states across the country. It’s also known as golgappa or puchka. My version calls for crispy ready-made puri shells, potatoes, black chickpeas, onions and a sharp and tangy coriander, mint and lime ‘pani’ or flavoured water. Spoon the pani into the shells and devour in one go. For this recipe you will need a blender.
Ingredients
- green chilli1 ცალი
- Lime juice90 ml
- water1000 ml
- puri shells30 ცალი
Instructions
6 steps- 1
For the pani, add all the ingredients, except the boondi, to a blender. Add 1 litre/1¾ pint ice-cold water and blitz until smooth and bright green (about 2 minutes).
- 2
Pass the mixture through a sieve into a large jug. Stir in the boondi and keep refrigerated until needed.
- 3
Wash and prick the potatoes all over with a fork. Boil until soft and tender. Allow to cool before peeling the skin off. Chop the potatoes into small chunks, about 5mm/¼in pieces.
- 4
Transfer the potatoes to a large bowl, along with the chickpeas, chopped onion, chilli powder, chaat masala, tamarind chutney and chopped coriander. Stir well to combine.
- 5
Use your thumb to make a hole in the top of the puri shells. Fill each with a heaped teaspoon of the potato and chickpea mixture. (If you need to cook your puri, simply cook according to the packet instructions, allow to cool, and then proceed to crack the tops and fill with the potato and chickpea mixture.)
- 6
To serve, allow guests to spoon a tablespoon or two of pani into the filled puri shells (directly on top of the potato mixture) and enjoy immediately.
Nutrition
1 serving ≈ 330 g
Nutrition values are estimates. - means data is unavailable.
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