Easy

Onion

Salt

teaspoon

Fresh coriander leave

gram

Semolina

Fresh mint

Chilli powder

Water

Mashed potatoes

Gluten-free all-purpose flour

Baking soda

Tamarind Paste

Pani puri 

In a bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water to form a smooth, stiff dough. Cover the dough with a damp cloth and let it rest

Divide the dough into small lemon-sized balls. Roll each ball into a thin, small puri using a rolling pin.

Heat oil in a deep frying pan over medium heat. Once the oil is hot, fry the puris one at a time until they puff up and turn golden brown. Remove excess oil by placing them on paper towels.

Carefully make a small hole in the center of each puri using your thumb or a fork. Be gentle to avoid breaking the puri.

Fill each puri with a spoonful of mashed potatoes and cooked black chickpeas.

Drizzle tamarind chutney and mint-coriander chutney over the filled puris. Sprinkle chaat masala and red chili powder for a spicy kick

Garnish with chopped onions, fresh cilantro leaves, and sev. Serve immediately and enjoy the burst of flavors in your mouth!

Easy

50 min

Snack

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

20 min.

Step #2

15 min.

Step #3

3 min.

Step #4

2 min.

Step #5

5 min.

Step #6

3 min.

Step #7

2 min.

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