Ok, SO, I am going to be sharing a breakdown of my pregnancy cravings by trimester (currently in the 2nd), but I made pani puri on my stories last week and ya’ll NEEDED this recipe!
Which, I am super excited about, because pani puri is one of my favorite Indian street foods and is perfect to serve as the weather is getting warmer.
J and I love it so much that we served it as a passed appetizer at our wedding, and we both have brought it to pot lucks at our works.
It is def a crowd favorite and is SUPER easy to make. ++ the dish is super customizable to your tastes, which gives it lots of flexibility.
Last week I literally DREAMED of eating this…it was a pretty odd dream…it involved someone else making it and their recipe, and I didn’t like their recipe…yeah, I can’t remember all the details haha.
SO, I woke up craving it and immediately went to the Indian store (it’s right across the street from my house, like literally) and got all the ingredients.
I use store bought puris…ain’t nobody got time to roll them out…but if you do, give me your recipe! Ha. I know that they are hard to make.
My pani (water) is from scratch and then I stuff the puris with black chickpeas and spiced potatoes.
It’s really THAT easy.
Hope you enjoy!
- 1 ½ cup mint leaves
- 1 cup cilantro leaves
- 1 ½ inch ginger piece
- 2 lemons juiced
- 2 -3 green serrano’s
- 1– 2 garlic pieces
- 3- 4 cups of water + more for as needed
- 2 tsps. black salt
- salt to taste
- 1 tsp. Chaat masala
- 3 potatoes
- 1 cup dried black chickpeas
- 1 small red onion diced fine
- 1.5 tbsp. cilantro chopped fine
- 1 tsp. chili powder
- black salt to taste
For the Pani
For the Stuffing
- Boil potatoes with skin on. Once boiled, drain the water and let potatoes cool. Then, peel and dice them into very small pieces and set aside.
- Dice the onion into very small pieces and set aside.
- Soak the chickpeas overnight (if you are able to). Either put in pressure cooker and boil with salt and water for 3-4 whistles over medium heat, or boil in pot with water and salt for 2 + hours, until chickpeas are soft but not mushy.
- Drain the chickpeas and set aside.
- Mix potatoes, chickpeas, chili powder and black salt and set aside.
- When ready to serve, stuff the puri with the potato and chickpea mixture and garnish with red onion and cilantro.
- Grind mint and cilantro leaves with a little water to form a smooth paste.
- Then, add the rest of the pani ingredients until blended well. There should be no chunks.
- Add paste to large bowl or water jug.
- Add 3-4 cups of water and stir well to combine.
- Place in the fridge to chill.
Pani should be served extremely cold. Do not add ice cubes as this will dilute the flavor. The amount of water added to the paste will depend on how much you are serving. Some people like to add cumin and coriander powder to their water also. Try and experiment! You can even fill your dough balls with other veggies too! Try adding a sweet mango or tamarind chutney as an additional topping.
Cute. They look very palatable. Those would be a delicious start of our weekly date night dinner with my husband. It does seem to difficult to achieve either.
oh my, my daughter would love that! She is a much more adventurous eater, and cook, then I have ever been, so I am going to share it with her! Thank you! Blessings!
Interesting recipe. I haven’t tried this before, but I will make sure I make some soon. I just need to get a few things to complete the ingredient list. Thanks for sharing this recipe!
These look lovely…Your post has just reminded me to put in our order at our local takeaway for delivery…thank you x
Ooh this looks exciting. I have never heard of it before. I will try it out. I will also follow you on Instagram, your recipes are very interesting to me.
They looks so beautiful and I bet they are very delicious as well. I never had Pani Puri but now I want some !
This Pani Puri recipe sounds new for me and it looks delicious I would love to try this recipe.