Halal Pani Puri
India’s favorite stuffed snack with spicy, tangy fillings.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Puri Shells:
- 1 cup of semolina
- 2 tablespoons of all-purpose flour
- A pinch of salt
- Water for kneading
- Oil for deep frying
For the Pani (Spiced Water):
- 1 cup of fresh mint leaves
- 1 cup of fresh coriander leaves
- 1 tablespoon of tamarind pulp
- 2 green chilies
- 1 teaspoon of roasted cumin powder
- 1 teaspoon of black salt
- 3 cups of cold water
For the Filling:
- 2 medium-sized boiled potatoes, mashed
- 1 cup of boiled chickpeas
- 1 teaspoon of chaat masala
- 1 tablespoon of finely chopped onions (optional)
- 2 tablespoons of tamarind chutney (homemade or halal-certified store-bought)
Instructions
Prepare the Puri Shells:
- Mix semolina, all-purpose flour, and salt in a bowl. Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
- Roll out the dough thinly and cut into small circles using a cookie cutter or a round lid.
- Heat oil in a deep frying pan and fry the puris until golden and puffed. Set aside to cool.
Make the Pani:
- Blend mint leaves, coriander leaves, tamarind pulp, green chilies, roasted cumin powder, black salt, and cold water until smooth. Strain to remove any residue and refrigerate until serving.
Prepare the Filling:
- Combine boiled potatoes, chickpeas, chaat masala, and onions in a mixing bowl. Adjust seasoning as needed.
Assemble the Pani Puri:
- Gently crack open the top of each puri.
- Stuff each puri with the potato and chickpea mixture, add a small spoonful of tamarind chutney, and top with chilled pani.
Serve and Enjoy:
- Serve immediately for the best experience, as the puris soften quickly once filled.