Panipuri

Panipuri (water bread) is a popular Indian street food consisting of small, hollow, crispy puri (bread) filled with a spicy and tangy mixture are topped up with some flavoured water (pani). The dish is known for its bold flavors and is typically served as a snack in India and other parts of South Asia.

Prep time

30 min

Serves

up to 12

Cook time

30 min

THE FACTS
Stays moist for 4 days in the fridge

Able to freeze

Cheap ingredients

Can add different fillings or toppings

POTATO FILLING

x3 400g medium potatoes

x1 163g medium onion

1.5 tbsp 5g chopped coriander leaves

1 tsp 4g roasted cumin powder

1 tsp 4g chaat masala powder

¼ tsp red chili powder – optional

1 tsp 7g black salt or regular salt or pink salt

PURI (water)

1 cup 35g chopped mint leaves

1 cup 20g chopped coriander leaves

small knob 44g ginger

3 75g green chilies

1 tsp 26g tamarind

4 tbsp 48g jaggery powder

1 tsp 3g roasted cumin powder

1 tsp 3g chaat masala powder

⅓ cup 84g water for blending

⅓ cup 84g water for pouring into the puri

1 to 1.5 tablespoons boondi (optional)

1tsp 5g black salt

PANI (bread)

cooked

uncooked

Simplified Recipe Card

These little spheres of joy are often enjoyed by bursting the puri in your mouth, creating a burst of refreshing, savory flavors. It’s a relatively simple dish to create. If you can’t find the ingredients at your grocery store, head to an Indian grocery shop and they will have all you need.

You can follow the directions below or follow along with the...

Bite Size Look

2 min

Real time tutorial

22 min

POTATO FILLING METHOD

1. Boil your potatoes until they are fork tender and let cool in the colander. When the potatoes have cooled dice into 1/2 centimeter cubes.

2. Dice onion to about 1/2 the size of the potato so it disperses the flavour when eating.

3. Remove mint and coriander from the stems and keep in separate bowls as you will be using some for the puri and some for the potato filling.

4. Combine the onion and potatoes HOLD UP don't mix it just yet.

5. Add the chaat masala, chilli powder, cumin, shredded coriander and salt to the onion and potatoes, mix together gently so that you don't mash the potatoes.

5.1 Cover and place in the fridge ready to later assembly.

PURI METHOD

1. Add the mint and coriander to the blender

2. Softened tamarind, roughly chopped ginger and chillies. Followed by chaat masala, jaggery powder, roasted cumin powder. Add the water and blend until ginger and chillies have been blitzed.

3. Decant into a jug or bowl cover and place in the fridge to water down later.

Dilute your puri by adding some chilled water to a few tablespoons of puri mixture. The amount is up to you.

PANI

1. Heat vegetable oil and fry pani disks, if you would prefer you can purchase pani balls from an Indian grosser.

ASSEMBLY

With the back of a teaspoon lightly tap the puri ball to create an opening wide enough to spoon in some potato mixture.

Then with the diluted pani mixture top up the puri ball then pop in your mouth and pop.

The explosion will be a burst of flavour and 1 simply won’t be enough.