Panipuri is a popular Indian snack that is also a favorite street food. It is made up of the hallow puri which serves as a crisp vessel of the flavorful but liquid pani. If you’re a big fan of street snacks, follow the steps of this recipe.
- 15-20 puri
For the stuffing:
- 1 cup of white peas*, soaked for about 3-4 hours
- 2-3 potatoes
- ¼ tsp. turmeric powder
(Note: You can substitute the white peas with chick peas and black peas.)
For the tikhapani
- 1 cup of mint leaves
- ½ cup of coriander leaves
- 3-4 green chillies
- 1 tsp. of cumin Seeds
- 1 tsp. of cumin Powder, roasted
- ½ tsp. ofchaat Masala
- Ginger, small piece
- 1 lemon, juiced
- 1 tsp. of Black Salt
- ½ cup of meethi chutney or sweet tamarind chutney
- 1 tbs. of chat masala
- ¼ cup of onion, chopped
- Mix all the tikhapani ingredients in a blender, add a little amount of water and process. This will make a smooth paste.
- Transfer the paste into a large bowl and add 2-3 cups of water. Mix well and add seasoning. Add more of the black salt, cumin powder or chaat masala to suit or taste, but leave as it is if the taste is all right for you. If you want pani with thin consistency, add more water and adjust seasoning.
- Add the boondi into the pani and store into the fridge. You can also use the alternative step of merely adding ice cubes.
- For the stuffing, wash and drain the soaked white peas. Add turmeric powder, 1 cup of water, and a bit of salt. Pressure- cook them until you heard 3 or 4 whistles. Cool the cooker then remove the peas.
- Boil the potatoes till they are very soft, peel and mash them coarsely. Set them aside until you need them.
- For assembling, crack open the top of puri with your thumb or a spoon.
- Prepare your mashed potatoes, chopped onions and some white peas in different bowls. You can stuf the puri with sweet tamarind chutney, a pinch of chat masala and sev.
- Dip the stuffed puri in tikhapani and serve the panipuri immediately to avoid sogginess.
Serving: Yields 15-20 panipuri