SnackAppetizer

Pani Puri (Spicy Water Balls)

Name: Pani Puri (Spicy Water Balls)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portioner
Cuisine: indian
Ingredients: 24 stk. puri ready-made; 2 stk. potato boiled and mashed; 0,5 kop chickpea boiled; 0,25 kop red onion finely chopped; 1 tsk. chaat masala; 0,5 tsk. salt; 0,5 kop fresh mint leaf; 0,5 kop fresh cilantro; 1 stk. green chili; 10 g ginger peeled; 1 spsk. tamarind paste; 1 tsk. cumin powder roasted; 0,5 tsk. black salt; 1 tsk. sugar (valgfrit); 2 kop water chilled

Pani Puri is a popular Indian street food snack consisting of crispy, hollow puri shells filled with a spicy potato and chickpea mixture, then topped with a flavorful tamarind and mint-coriander spiced water (pani). This vegan recipe captures the vibrant flavors and textures of this beloved dish, perfect for a fun and interactive appetizer.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 245 kcal

Klargøring

Ingredienser

24 stk.puri, ready-made

filling

2 stk.potato, boiled and mashed
0,5 kopchickpea, boiled
0,25 kopred onion, finely chopped
1 tsk.chaat masala
0,5 tsk.salt

pani

0,5 kopfresh mint leaf
0,5 kopfresh cilantro
1 stk.green chili
10 gginger, peeled
1 spsk.tamarind paste
1 tsk.cumin powder, roasted
0,5 tsk.black salt
1 tsk.sugar(valgfrit)
2 kopwater, chilled

Udstyr

blender · large bowl · spoon

Fremgangsmåde

Trin for trin

1
Prepare the filling by combining the mashed potato, boiled chickpea, chopped red onion, chaat masala, and salt in a medium bowl.
Ca. 5 min.
Kokkens note: Mash the potatoes well for a smoother filling.
2
Mix the filling ingredients thoroughly until well combined.
Ca. 2 min.
3
To make the pani, blend the fresh mint leaves, fresh cilantro, green chili, ginger, tamarind paste, roasted cumin powder, black salt, and sugar (if using) with a small amount of the chilled water until a smooth paste forms.
Ca. 5 min.
Kokkens note: Adjust green chili to your spice preference.
4
Transfer the blended paste to a larger bowl and add the remaining chilled water.
Ca. 1 min.
5
Stir the pani well and taste, adjusting seasonings as needed.
Ca. 1 min.
Kokkens note: The pani should be tangy, spicy, and slightly sweet.
6
To serve, gently tap a hole in the center of each puri using your thumb or a spoon.
Ca. 5 min.
Kokkens note: Be careful not to break the puri entirely.
7
Fill each puri with a small spoonful of the potato and chickpea mixture.
Ca. 5 min.
8
Immediately dunk the filled puri into the prepared pani, allowing it to fill up.
Ca. 5 min.
Kokkens note: Pani puri is best eaten immediately after assembly to enjoy the crisp texture.
9
Serve the pani puri immediately and enjoy the burst of flavors.

Pr. portion

Næringsindhold

68%Score

Kalorier: 244,6kcal
Protein: 6g
Kulhydrat: 36,6g
Fedt: 8,5g
Kostfibre: 5,2g
Sukker: 4,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store the potato filling and pani separately in airtight containers in the refrigerator.

Genopvarmning

Pani puri is typically eaten cold; do not reheat the assembled puri.