Indian Pani Puri Delight (Print Version)
# Ingredients:
→ For Pani Puri Filling
01 -
2-3 medium potatoes
02 -
1 small or medium onion (if you want)
03 -
1-1.5 tbsp chopped fresh cilantro
04 -
1 tsp ground roasted cumin
05 -
1 tsp chaat masala
06 -
¼ tsp hot chili powder (if you want)
07 -
Black salt or normal salt as needed
→ For Flavored Water (Pani)
08 -
½ cup packed mint leaves
09 -
1 cup packed fresh cilantro
10 -
1 inch ginger chunk, diced
11 -
2-3 green chilies, diced
12 -
1 tbsp packed tamarind
13 -
3.5-4 tbsp powdered jaggery
14 -
1 tsp ground roasted cumin
15 -
1 tsp chaat masala
16 -
1.5 cups water, split
17 -
1-1.5 tbsp boondi (if you want)
18 -
Black salt or normal salt as needed
→ Extra Stuff
19 -
24-30 puris (hollow crunchy shells)
20 -
Tamarind chutney for topping (if you want)
# Instructions:
01 -
First, boil potatoes till soft enough for a fork to go through. Let them cool down, then peel and chop them small. Dice the onion tiny if you're using it. Throw the potatoes, onions, cilantro, cumin, chaat masala and salt in a bowl. Stir it all up good.
02 -
Dump the mint, cilantro, ginger chunks, chilies, tamarind, jaggery, cumin and chaat masala in your blender. Pour in ⅓ cup water and blend till smooth as silk. Dump this mix into a big bowl, pour in the rest of the water and stir. Taste and add more stuff if needed. Toss in some boondi if you want. Make it cold before serving.
03 -
Carefully break the top of each puri. Stuff about 2-3 spoonfuls of potato mix inside. Pour in the cold flavored water and maybe add some tamarind chutney. Eat right away so they don't get mushy. Or you can let everyone build their own if you want a fun dinner activity!
# Notes:
01 -
Always go for fresh herbs and skip the mint stems or your water might taste bitter
02 -
Can't find jaggery? Mix some dates with jaggery powder instead
03 -
Want it hotter or milder? Just add more or fewer green chilies