Pani Puri – Indian Street Food

Step 1: Prepare the Potatoes

Peel and chop two medium potatoes into small pieces. Boil them until they are nice and soft. Allow them to cool completely.

Step 2: Prepare the Herbs for Pani

Pluck 30g of fresh mint leaves from their stalks. Wash these mint leaves along with 30g of fresh coriander leaves (including their tender stalks).

Step 3: Blend the Pani Ingredients

Add the washed mint leaves, coriander leaves, 3-4 spicy green chilies, and a small piece of ginger to a blender. Add 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of chaat masala, 0.5 teaspoon of black salt, and a few ice cubes. Blend until a smooth, concentrated green paste forms, adding a little water if needed to aid blending.

Step 4: Dilute and Season the Pani

Pour the concentrated green mixture into a bowl. Add 500ml of cold water to dilute it. Stir well. Taste the pani and add 1 teaspoon of brown sugar (or jaggery) and the juice of half a lime to balance the flavors. Stir again.

Step 5: Prepare the Potato Filling

In a bowl, mash the cooled boiled potatoes. Add 0.25 teaspoon of salt, 0.25 teaspoon of chili powder, 0.25 teaspoon of cumin powder, and 0.25 teaspoon of chaat masala. Mix and mash everything together thoroughly until well combined.

Step 6: Assemble the Pani Puri

Take a puri and carefully make a small hole in the top. Fill the puri with a small amount of the potato mixture. Place the filled puris on a serving plate. Pour the prepared pani into a small glass or bowl for dipping.

Step 7: Serve and Enjoy

Just before eating, pour the pani directly into the potato-filled puri. Eat immediately to enjoy the crispy puri before it gets soggy. Enjoy the refreshing, spicy, and tangy flavors!

• Use fresh mint and coriander for the best flavor in the pani.

• Add ice cubes to the blender when making the pani to help retain its vibrant green color.

• Adjust the amount of green chilies, sugar, and lime juice in the pani to suit your taste preference.

• Fill the puris with the potato mixture and pani just before serving to ensure they remain crispy and don't get soggy.

• For the puri filling, you can also use boiled chickpeas or sprouted moong beans instead of or in addition to potatoes.

• Some regions offer different flavored panis, such as sweet tamarind pani or a spicier garlic pani.