Pani Puri
India's most beloved street food — crispy hollow puris filled with spiced potato and dunked in tangy tamarind water.
Ingredients
Instructions
Mix semolina, flour and baking powder, add water to form a stiff dough, rest 20 minutes.
Roll very thin, cut into small circles and deep fry at 180C until puffed and golden.
Mix potato and chickpeas with chaat masala for filling.
Blend tamarind with jaggery, mint, coriander, cumin and black salt with 1L cold water.
Strain pani water, taste and adjust tartness and sweetness.
Make a hole in the top of each puri.
Fill with potato mixture, dunk in the tangy pani and eat in one bite.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.