Pani Puri
Tiny crisp spheres, ice-cold minty water, and a rule that you eat each one whole in a single reckless mouthful. No cooking, all chaos.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Blitz the mint, coriander, chilli, ginger, chaat masala, black salt and 100ml of the water to a smooth dark green paste.
Stir the paste into the remaining cold water with the tamarind paste, taste, and adjust with more black salt or tamarind until it is sharp, salty and cooling all at once.
Chill the pani in the fridge while you prepare the filling, at least 8 minutes; it must be properly cold.
Mash the potato and chickpeas together roughly with a pinch of chaat masala and salt so they hold on a spoon.
Just before eating, tap a hole in the top of each puri with your thumb, spoon in a little filling, dunk it full of pani and eat it whole straight away.
Read all that and thought “absolutely not”?
Completely fair. Pani Puri is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.