PANI PURI
Nidhi Jalan, the owner of Masala Mama, makes these fun little bites every year for Holi -- the Indian festival of spring. Fragile, puffed wafers are popped and stuffed with a spiced chickpea-and-potato mixture and then filled with a flavored water (the most important part). Nidhi shares her mother's green mango water, which is flavored with cilantro, mint and chilies.
Provided by Food Network Kitchen
Time 1h
Yield 30 shells
Number Of Ingredients 19
Steps:
- For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
- For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
- Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
- Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
- For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
- To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.
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[email protected]I'm a professional chef, and I have to say that this is one of the best pani puri recipes I've ever tried.
jordan girolamo
[email protected]I'm a beginner cook, so I was a bit intimidated by this recipe. But I followed the instructions carefully and the pani puri turned out great!
Arslan Zubair
[email protected]I'm not a fan of spicy food, so I used a mild chili powder in the pani. It was still flavorful without being too spicy.
Daniel Ngah
[email protected]I'm on a low-carb diet, so I skipped the puris and just served the pani. It was still a delicious and refreshing snack.
Kristina Williams
[email protected]I'm gluten-free, so I used a gluten-free flour blend to make the puris. They came out just as crispy as the regular puris.
Bhojman Bk
[email protected]I'm vegan, so I used a plant-based yogurt instead of regular yogurt. The pani puri were still delicious!
Amjid ali Amjid 54
[email protected]I'm allergic to potatoes, so I substituted sweet potatoes for the potato filling. It turned out great!
Violet Mokeira
[email protected]This recipe is a bit too complicated for me. I'm going to try a simpler one.
Nori Farid
[email protected]The puris were a bit too oily for my taste, but the pani was delicious.
Bongiwe Ntshangase
[email protected]This is the best pani puri recipe I've ever tried. Thank you for sharing it!
Mukisa Brian junix
[email protected]I followed the recipe exactly and the pani puri came out perfect. I'm so glad I found this recipe.
Lesedi Phali
[email protected]The pani puri turned out great! The only thing I would change is to add a bit more spice to the pani.
Rogelio Garcia
[email protected]This recipe is a keeper! I'll definitely be making it again.
Angela Lewis
[email protected]I'm not a big fan of pani puri, but I have to admit that this recipe is pretty good. The puris were crispy and the pani was flavorful.
Eva Alvarado
[email protected]Absolutely delicious! The pani puri were a hit at my party. Everyone loved them.
Bethany Murdoch
[email protected]The puris were a bit too thick for my taste, but the pani was spot-on. Overall, a good recipe but with room for improvement.
Aseem Khan
[email protected]I've tried many pani puri recipes before, but this one is by far the best. The instructions were clear and easy to follow, and the results were amazing. My family loved it!
Razzak Khan
[email protected]This pani puri recipe is a game-changer! The puris were crispy and airy, and the pani was perfectly tangy and spicy. I'm definitely adding this to my regular rotation of party snacks.