Classic Mumbai Style Pani Puri
A beloved Indian street food featuring crispy hollow puris filled with spicy mashed potatoes and dunked in tangy, herb-infused water.
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Ingredients
- 40 pieces Puri (store-bought or homemade)
- 3 medium Boiled Potatoes
- 1 cup Boiled White Peas (Ragda)
- 1 cup Fresh Mint Leaves
- 1/2 cup Fresh Coriander Leaves
- 3 pieces Green Chilies
- 1 inch Ginger
- 2 tablespoons Tamarind Paste
- 1 teaspoon Black Salt (Kala Namak)
- 1 1/2 teaspoons Roasted Cumin Powder
- 1 teaspoon Chaat Masala
- 1/4 cup Salted Boondi(optional)
Instructions
- 1
Prepare the Teekha Pani by blending mint, coriander, green chilies, and ginger into a fine paste with a little water.
- 2
Dilute the paste with 4 cups of chilled water and strain it into a large bowl.
- 3
Add tamarind paste, black salt, roasted cumin powder, and chaat masala to the water; stir well and adjust salt to taste.
- 4
For the filling, mash the boiled potatoes and mix them with the boiled white peas (ragda) in a separate bowl.
- 5
Season the potato mixture with a pinch of salt, red chili powder, and a little roasted cumin powder.
- 6
Gently crack the top of a puri with your thumb to create a small hole.
- 7
Stuff the puri with a teaspoon of the potato-pea mixture and add a few boondi pearls if desired.
- 8
Dip the stuffed puri into the chilled spicy water and serve immediately to ensure maximum crunch.
Nutrition per Serving
320
Calories
8g
Protein
55g
Carbs
9g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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