I mean… does this even need an explanation? I love pani puri just as much as my first born… and if you think I’m kidding – I’m not. Pani puri is a very popular Indian street food, which is comprised of a light and crispy chip like shell, filled with a spicy potato filling, then topped off with a spicy mint-cilantro liquid.
It is my favorite food to eat, especially when I go to India! This is my mom’s recipe and it comes pretty darn close to the Lahri Wala Bhaiya’s in India. Without further adieu, I present to you the full recipe. Call me over for dinner when you make this, PLEASE! 😩
Stay happy, stay hungry!
|Prep time: 15 minutes||Cook time: 10 minutes||Total time: 25 minutes||Makes: 5-6 servings|
- Store bought or homemade puris
- Pani puri masala (optional)
- 3 cups cilantro, roughly chopped (with stems)
- 1 ½ cup mint
- 20 thai chilis
- 6 cloves
- 8 whole pepper corns
- 1 tsp limbu phool (citric acid)
- 3 tsp black salt
- ¼ tsp cinnamon powder
- 3 tbsp cilantro, chopped (garnish)
- 6 cups water
- Salt to taste
Potato and Chana (filling)
- 2 cups black chana, cooked
- 4 potatoes, boiled
- 1 tsp red chili powder
- 1 ½ tsp black salt
- 2 tbsp of the pani chutney/ paste
- 1 tbsp of chopped cilantro (optional)
- Salt to taste
- To make the water, add all the ingredients to a blender (besides the water) and blend until it’s a smooth paste. Take out 3 tbsps of the paste (chutney) for the filling). Then add water and blend again. Top its with chopped cilantro and set aside until its ready to use.
- For the filling – mash the potatoes in a large pan then add the black chana and the rest of the ingredients for the filling and mix well.
- Poke a hole in the put the chana and potato mixture in, dip in the water, top it with pani puri masala, and ENJOY!!!!
- Taste the water and filling before adding more salt as the black salt is salty to begin with.
- Puris are readily available at any Indian grocery store. We do make our own puris (I will post the recipe of it in the future)
- I make chana in a big batch in the instant pot, and freeze whatever I don’t use for future use. Soak the chana for a couple of house and cook on high pressure for about 25-30 minutes.
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