Pani Puri (Bread Filled with Potato Curry)
Pani puri is a street snack built around contrast: a crisp hollow shell, soft mashed potato and moong, and a cold, sharp spice water poured in at the last moment. This version leans on amchur and black salt for its sour, sulfurous tang, while a sweet tamarind chutney balances the chile. Chill the liquids well, fill the puris only when guests are ready, and eat each one whole.
Instructions
Mix the amchur, chaat masala, cumin powder, coriander powder, lemon juice, black salt and red chile powder with water until the spice water is smooth, then chill it.
Boil the potatoes and the moong dal in separate pots until both are soft. Peel the potatoes and mash them roughly, leaving some small lumps.
Cook the tamarind and sugar into a chutney and chill it along with the spice water.
Crack a small opening in the top of each puri. Fill it with some mashed potato, moong, chopped coriander and a spoonful of chutney.
Pour in the chilled spice water, garnish with more chopped coriander and serve straight away so the puris stay crisp.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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