Pani Puri With Chickpea Potato Filling Recipe

Hey there fellow flavor adventurers! Today, we’re diving into a crunchy, tangy, and spicy street food classic that will have your taste buds doing a happy dance: homemade Pani Puri! Trust me, once you pop these flavorful little wonders, you’ll be hooked—there’s absolutely no going back! 🌿✨

Pani Puri with Chickpea Potato Filling is an explosion of flavors and textures. I love combining cooked chickpeas and boiled potatoes with aromatic spices like chaat masala and roasted cumin powder.

The puris, made from semolina and all-purpose flour, are perfectly crisp. Enhanced with tangy tamarind pulp and a dash of black salt, this dish is a refreshing, guilt-free indulgence filled with vitamins, protein, and fiber.

Perfect for sharing and enjoying a burst of traditional street food delight at home.

Pani Puri With Chickpea Potato Filling Recipe Ingredients

• Semolina (sooji): Rich in protein and fiber; adds crunch.
• Chickpeas: High in protein and fiber; adds creaminess.
• Potatoes: Provides carbohydrates; adds body to filling.
• Chaat Masala: Tangy flavor; enhances taste complexity.
• Tamarind Pulp: Adds a sour, tangy kick.
• Jaggery Powder: Natural sweetness and depth of flavor.
• Mint Leaves: Freshness and aromatic coolness.
• Lemon Wedges: Provides acidity and balance.

Pani Puri With Chickpea Potato Filling Recipe Ingredient Quantities

• 1 cup semolina (sooji)
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• Salt to taste
• Oil for deep frying
• 1 cup chickpeas, cooked
• 2 medium potatoes, boiled and cubed
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• 2 tablespoons tamarind pulp
• 1 tablespoon jaggery powder
• 1/2 teaspoon black salt
• 1 teaspoon red chili powder
• Fresh coriander leaves, chopped
• 2 cups cold water
• 1/2 teaspoon amchur powder
• Mint leaves, handful
• Green chilies, as per taste
• Lemon wedges, for serving

How to Make this Pani Puri With Chickpea Potato Filling Recipe

1. Prepare the Dough for Puri: In a mixing bowl, combine 1 cup semolina, 1/4 cup all-purpose flour, 1/4 teaspoon baking soda, and salt to taste. Gradually add water and knead to form a stiff dough. Cover and let it rest for 30 minutes.

2. Shape the Puris: After resting, knead the dough again briefly. Divide it into small portions and roll them into balls. Use a rolling pin to flatten each ball into a thin, uniform disc.

3. Fry the Puris: Heat oil for deep frying in a pan. Once hot, fry the puris over medium-high heat until they puff up and turn golden brown. Drain on paper towels to remove excess oil. Let them cool completely to become crispy.

4. Make the Spicy Tamarind Water: In a bowl, mix 2 tablespoons tamarind pulp, 1 tablespoon jaggery powder, 1/2 teaspoon black salt, 1 teaspoon red chili powder, 1/2 teaspoon amchur powder, and salt to taste. Blend or crush fresh coriander leaves, mint leaves, and green chilies with a little water, and add this to the tamarind mixture. Add 2 cups of cold water, stir well, and adjust spices.

5. Prepare the Filling: In a separate bowl, mash 1 cup cooked chickpeas and 2 boiled, cubed potatoes together. Add 1 teaspoon chaat masala, 1 teaspoon roasted cumin powder, and salt to taste. Mix thoroughly.

6. Assemble the Pani Puri: Carefully crack a small hole in the top of each puri.

7. Stuff the Puris: Fill each puri with a spoonful of the chickpea-potato mixture.

8. Add Spiced Water: Pour a few teaspoons of the prepared spicy tamarind water into each stuffed puri.

9. Garnish: Sprinkle some chopped fresh coriander leaves over the filled puris.

10. Serve: Arrange the stuffed puris on a serving plate and serve immediately with lemon wedges on the side for additional tang. Enjoy!

Pani Puri With Chickpea Potato Filling Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Rolling pin
4. Knife
5. Pan for deep frying
6. Slotted spoon
7. Paper towels
8. Bowl for mixing spices
9. Blender or mortar and pestle (for blending herbs and chilies)
10. Serving plate

FAQ

• What is the ideal texture for the puri dough?
  The dough should be firm yet pliable. It should neither be too hard nor sticky, ensuring the puris puff up correctly when fried.
• Can canned chickpeas be used instead of cooked ones?
  Yes, canned chickpeas can be used. Just rinse and drain them well before mixing with the potatoes.
• How do you ensure the puris remain crisp?
  To keep puris crisp, store them in an airtight container once they have cooled completely after frying.
• What’s an alternative to jaggery powder?
  If jaggery is unavailable, you can use brown sugar as an alternative to achieve a similar sweet flavor.
• Can the pani (spiced water) be made ahead of time?
  Yes, the pani can be prepared a few hours in advance and chilled in the refrigerator to enhance its refreshing taste.
• How can I adjust the spiciness of the pani?
  Modify the amount of green chilies and red chili powder according to your heat preference. You can also remove the seeds from the chilies to reduce heat.
• Are there other filling variations?
  Besides chickpeas and potatoes, fillings like sprouted moong or boiled black gram can also be used for variety.

Pani Puri With Chickpea Potato Filling Recipe Substitutions and Variations

• If semolina (sooji) is unavailable, use whole wheat flour as an alternative.
• For a gluten-free option, replace all-purpose flour with rice flour or chickpea flour.
• Instead of jaggery powder, you can use brown sugar as a substitute.
• If you don’t have black salt, regular table salt can be used in smaller quantities.
• In place of tamarind pulp, you could use lemon juice mixed with a little sugar.

Pro Tips

1. Perfectly Puffy Puris When rolling the puris, ensure they are uniformly thin to help them puff up evenly during frying. Be sure to maintain the oil at a consistent, medium-high temperature, as too hot will burn them while too cool will make them absorb more oil and not crisp up properly.

2. Speedy Filling Pre-mash the chickpeas and potatoes thoroughly to ensure a smooth, easily scoopable filling. You can also add finely chopped onions or extra spices to the mixture for an additional crunch and flavor kick.

3. Flavorful Spicy Water Customize the spicy tamarind water by adjusting the amount of green chilies and jaggery based on your spice and sweetness preference. For a more intense flavor, let the water chill in the fridge for at least 30 minutes before serving.

4. Crispy Puris Make sure your puris cool completely after frying; this will ensure they become crispy. Store them in an airtight container if making in advance to keep them from losing their crunch.

5. Serving Tip Pani puri is best enjoyed immediately upon assembly. Encourage guests to assemble and eat each puri one by one to maintain the crispness of the puris and the freshness of the ingredients. Always have extra tamarind water on hand for those who like extra juice in their puris.