Pani Puri (Gol Gappa)
PrintPani Puri (Gol Gappa)
Delight in the tangy and spicy Pani Puri. These crispy, hollow puris are filled with spiced water, potatoes, and chickpeas, offering a burst of flavors with every bite.
- Total Time: 1 h
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 20 puris (store-bought or homemade)
- 2 large potatoes, boiled and mashed
- 1/2 cup chickpeas, boiled
- 1/2 cup tamarind chutney
- 2 cups mint-coriander water (pani)
- 1 tsp cumin powder
- 1 tsp chili powder
- Salt
- Fresh cilantro for garnish
Instructions
- In a bowl, mix mashed potatoes, chickpeas, cumin powder, chili powder, and salt.
- To prepare the pani, blend mint, coriander, green chilies, and tamarind water until smooth. Add water and adjust salt to taste.
- Make a small hole in each puri and fill with the potato-chickpea mixture.
- Add a little tamarind chutney and dip the puris in the mint-coriander water.
- Garnish with fresh cilantro and serve immediately. Enjoy!
