This delicious street food – known by different names across India – is essentially a hollow, crispy round ‘shell’ stuffed with various fillings. This variety originates from the western state of Maharashtra. Filled with either chana (chickpeas) or mashed potatoes and chutney, then dipped in flavored water, they’re meant to be eaten in one big bite.
Courtesy of Pani Indian Kitchen
For the Pudina Pani dipping water:
- 2 cups fresh cilantro leaves
- 1 cup fresh mint leaves
- 1-inch piece fresh ginger, roughly chopped
- 5-6 green chilis, roughly chopped
- 4 teaspoons pani puri masala
- 1 tablespoon black salt
- ¼ teaspoon cumin powder
- Salt to taste
- 2 lemons
Grind the cilantro, mint, ginger and green chilis with a little water to make a paste.
Pour the paste into a bowl and add pani puri masala, black salt, cumin powder and salt. Mix well. Combine with 1 cup water for serving.
- 1 cup plain yogurt
- 1 tablespoon sugar
- 2 medium potatoes, boiled and chopped
- 1 teaspoon red chili powder
- ½ teaspoon chaat masala spice mix
- 24 puris
- ¼ cup green chutney
- ¼ cup sweet tamarind chutney
- Sev noodles (as many as you like)
- 1 teaspoon roasted cumin powder
- 2 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons fresh pomegranate seeds
- Salt to taste
Add the salt and sugar to the yogurt and whisk until well combined. Refrigerate until use.
Mix boiled potatoes, salt, ½ teaspoon chili powder and chaat masala. Fill the puris with this potato mixture.
Place the yogurt in a muslin cloth over a bowl. Gather the edges and squeeze tight to get a smooth texture.
Stuff the puri with green chutney, sweet tamarind chutney, sev, remaining chili powder, roasted cumin powder, cilantro leaves, pomegranate seeds and yogurt.
Serve immediately with pudihana pani.