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Pani Puri
India
India's greatest street food. The combination of textures and the icy, spiced water makes it uniquely exhilarating.
Indian street food — hollow crispy puri shells filled with spiced potato and chickpeas, then dunked in mint and tamarind water. Eaten in one explosive mouthful.
Prep
30 mins
Cook
15 mins
Difficulty
Medium
Calories
415 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
200gsemolina
50gplain flour
saltto taste
waterto bind
oilfor frying
boiled potato and chickpeasfor filling
400mlcold water with mint, tamarind, cumin and chilli for dunking
Method
1
Mix semolina, flour and salt with water to a stiff dough. Rest 30 minutes.
2
Roll thin. Cut into small rounds. Deep-fry until puffed and crispy.
3
Fill each puri with potato mix. Dunk in the spiced water. Eat immediately.
Chef's Tip
Eat each puri the instant it's filled — a delayed bite is a leaking, soggy puri.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.