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 servings
Cuisine: indian
Ingredients: 24 pcs puri ready-made; 2 pcs potato boiled and mashed; 0.5 cup chickpea boiled; 0.25 cup red onion finely chopped; 1 tsp chaat masala; 0.5 tsp salt; 0.5 cup fresh mint leaf; 0.5 cup fresh cilantro; 1 pcs green chili; 10 g ginger peeled; 1 tbsp tamarind paste; 1 tsp cumin powder roasted; 0.5 tsp black salt; 1 tsp sugar (optional); 2 cup 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.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 245 kcal

Mise en place

Ingredients

24 pcspuri, ready-made

filling

2 pcspotato, boiled and mashed
0.5 cupchickpea, boiled
0.25 cupred onion, finely chopped
1 tspchaat masala
0.5 tspsalt

pani

0.5 cupfresh mint leaf
0.5 cupfresh cilantro
1 pcsgreen chili
10 gginger, peeled
1 tbsptamarind paste
1 tspcumin powder, roasted
0.5 tspblack salt
1 tspsugar(optional)
2 cupwater, chilled

Equipment

blender · large bowl · spoon

The method

Step by step

1
Prepare the filling by combining the mashed potato, boiled chickpea, chopped red onion, chaat masala, and salt in a medium bowl.
About 5 min
Cook’s note: Mash the potatoes well for a smoother filling.
2
Mix the filling ingredients thoroughly until well combined.
About 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.
About 5 min
Cook’s note: Adjust green chili to your spice preference.
4
Transfer the blended paste to a larger bowl and add the remaining chilled water.
About 1 min
5
Stir the pani well and taste, adjusting seasonings as needed.
About 1 min
Cook’s 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.
About 5 min
Cook’s note: Be careful not to break the puri entirely.
7
Fill each puri with a small spoonful of the potato and chickpea mixture.
About 5 min
8
Immediately dunk the filled puri into the prepared pani, allowing it to fill up.
About 5 min
Cook’s 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.

Per serving

Nutrition

68%Score

Calories: 244.6kcal
Protein: 6g
Carbs: 36.6g
Fat: 8.5g
Fibre: 5.2g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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