Photograph of the finished Pani puri

India · Pani puri — bánh giòn chấm nước chua cay

Pani puri

40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy puri crust Crispy puri crust 32
  • Photograph of Mint leaves Mint leaves 40 g
  • Photograph of Coriander Coriander 40 g
  • Photograph of Sour tamarind Sour tamarind 60 g
  • Photograph of Palm sugar Palm sugar 32 g
  • Photograph of Chaat masala powder Chaat masala powder 8 g
  • Photograph of Kala Namak Black Salt Kala Namak Black Salt 8 g
  • Photograph of Ground cumin Ground cumin 8 g
  • Photograph of Chilli Chilli 2
  • Photograph of Potato Potato 240 g
  • Photograph of Chickpeas Chickpeas 120 g
  • Photograph of Onion Onion 80 g

Method

  1. 1 Soak chickpeas overnight, then boil for 40 minutes until tender, and drain.
  2. 2 Blend mint leaves, coriander, and green chilies with cold water, strain the liquid, and season with black salt, chaat masala, and cumin powder.
  3. 3 Cook the tamarind with palm sugar for 10 minutes, strain until smooth, then mix a portion into mint water and refrigerate for 20 minutes.
  4. 4 Mix diced boiled potatoes with chickpeas and chopped onions to make the filling.
  5. 5 Punch a hole in the top of the puri pastry, fill it with the filling, and then pour in plenty of the sweet and sour sauce.
  6. 6 Eat them one by one while the shell is still crispy.

With an appliance

  • Air fryer 39 min

    Replace step 5: Use homemade puri wrappers by spraying thin pieces of dough with oil, frying at 200 degrees for 6 minutes, and flipping at the 3rd minute; let cool completely before punching holes, stuffing with filling, and pouring in the sauce.

Start cooking