Pani Puri
View original ↗
Dassana's Veg Recipes · by Dassana Amit★ 4.9 (98)

Pani Puri

NUTRITION · PER SERVING35M COOK
CAL 58%·PRO 40%
CARBS 135G46% OF CAL
13G FIBER18G SUGAR104G OTHER
FAT 61G47% OF CAL
8G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A popular Indian street food of hollow, crispy fried dough balls filled with potatoes, sprouts, and chutney, then dipped in a spiced tamarind water. It's interactive and bold.

starterindiandairy freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 to 3 potatoes (- medium-sized)
  • 1 onion (- small to medium-sized, optional)
  • 1 to 1.5 tablespoons chopped coriander leaves ((cilantro))
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • ¼ teaspoon red chili powder (- optional)
  • black salt (or regular salt or pink salt, as required)
  • ½ cup chopped mint leaves (- tightly packed,)
  • 1 cup chopped coriander leaves (- tightly packed (cilantro))
  • 1 inch ginger (- chopped)
  • 2 to 3 green chilies (- chopped (for a less spicy pani, add about 1 green chili))
  • 1 tablespoon tamarind (- tightly packed)
  • 3.5 to 4 tablespoons jaggery powder (or grated/chopped jaggery or sugar, add as required - check point 6 in notes)
  • ⅓ cup water (for blending)
  • 1 to 1.25 cups water (to be added later, add water as per the consistency you want)
  • 1 to 1.5 tablespoons boondi ((fried tiny gram flour balls), optional)
  • black salt (or regular salt, add as required)
  • 24 to 30 puris (you could buy these puris readymade or make them at home)
  • 1 small bowl Tamarind Chutney (or tamarind dates chutney - optional)
PREP
20M
SODIUM
1042MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.