Homemade Pani Puri - Healthy & Delicious

Step 1: Prepare Tamarind Water

Soak a lemon-sized ball of tamarind in hot water for about 10-15 minutes to soften. This will be used later for the pani.

Step 2: Prepare Potato Filling Base

Take 5-6 boiled and peeled potatoes. Smash them well using a potato masher until mostly smooth but with some texture remaining.

Step 3: Add Chickpeas to Filling

Add 1 cup of soaked and boiled chickpeas (kala chana) to the smashed potatoes. Continue smashing and mixing with the potatoes to combine them.

Step 4: Season the Potato Filling

Add 1/2 tsp pink salt, 1/4 tsp red chili powder, 1/2 tsp jeera powder, 1/2 tsp chaat masala, and 1/4 tsp amchur powder (optional) to the potato and chickpea mixture. Mix thoroughly with a spoon or by hand until all spices are well incorporated.

Step 5: Prepare Pani Paste Ingredients

In a grinder, add 1 handful of cilantro, 1/2 handful of mint leaves, 5-6 green chilies (adjust to your spice preference), 1/2 tsp salt, 1 clove of garlic, and 1/2 tsp jeera (cumin seeds). Add about 1 cup of water to aid in grinding.

Step 6: Grind Pani Paste

Grind all the ingredients in the blender into a smooth, vibrant green paste.

Step 7: Strain Pani Paste

Pour the ground paste through a fine-mesh strainer into a large bowl. Press the solids with a spoon or ladle to extract as much liquid as possible, discarding the remaining fibrous pulp.

Step 8: Extract Tamarind Juice and Combine with Pani

Squeeze the soaked tamarind to extract its juice. Add this extracted tamarind juice to the strained green paste. Then, add an additional 2-3 cups of cold water to reach your desired consistency and taste for the pani. Mix well.

Step 9: Chop Onion for Garnish

Finely chop one medium-sized onion. This will be used as a topping for the pani puri.

Step 10: Assemble and Serve Pani Puri

Take a pani puri shell, gently make a small hole in the center. Fill it with a spoonful of the prepared potato and chickpea mixture. Add a small amount of finely chopped onion on top. Dip the filled puri into the prepared pani and enjoy immediately.

• Adjust green chilies and red chili powder according to your spice preference.

• For a healthier option, use air-fried pani puri shells instead of deep-fried ones.

• If you don't like tamarind, you can omit it from the pani or serve it separately.

• Add a pinch of black salt (kala namak) to the pani for an extra tangy flavor.

• Include finely chopped tomatoes or sprouted moong dal in the potato filling for added texture and nutrition.