lunch · vegan · vegetarian · dairy-free
Pani puri
Hollow crisp puris filled with spiced potato and chickpeas, then flooded with tangy mint-tamarind water.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Blend herbs, chilies, ginger and a little water, then stir into the remaining water with tamarind, lemon and spices; chill.
-
2
Toss potatoes, chickpeas and onion with chaat masala and salt.
-
3
Crack a hole in the top of each puri.
-
4
Fill with a spoon of potato mixture and a little tamarind chutney.
-
5
Dip or pour in pani and eat in one bite.
