Crispy, crunchy, tangy, refreshing, AND HEALTHY? SAY NO MORE!

When I was a child, I had no exploration or knowledge of the Indian food landscape. But as my career took off in the bustling city of software engineers, I made wonderful Desi friends who introduced me to this culinary marvel. What a blessing for both you and me because now I can share one of my favorite foods ever. It’s so delectable that I’ll have it for lunch, then dinner, and even think about making it again the next day. My kids love the novelty of this delicious treat, though they aren’t as enthusiastic as mom about eating it multiple days in a row.

This recipe might not be authentic or Indian mother-approved, but is it healthy, delicious, reminiscent of the real deal, and cheap/quick to make? Absolutely!

There are many variations of pani puri, but this simple potato version is one my family and I will probably stick to because it is so classic and delicious. Pani puri consists of a fried semolina spherical shell that you poke a hole in with your thumb (trust me, this is part of the experience & it has to be your thumb), add some seasoned smashed potatoes, top with a date/tamarind chutney, and dunk into a tangy, herb-filled, spiced water (AKA PANI).

PANI: Crispy Hollow Semolina Shells

I buy dried pani and fry them in oil. It’s really quick, maybe even too quick cuz` I made me some black balls the first go at it. It’s satisfying and almost magical to watch dried disks quickly puff up into hollow spheres. You can also rub the dried pani with oil, season them, and pop them (quite literally) in a preheated oven at around 390°F. Watch them closely because they burn quickly! They should puff up into delicious little hollow crunchy spheres. Indian specialty stores often sell these ready to eat, but trust me, it’s so much fun frying them on your own, and it’s nice having a stockpile in your pantry for pani emergencies.

MASALA: The Filling

The filling is called masala, and there are so many variations that it’s really up to your discretion. A nice soft starch with contrasting elements adds to the experience, complementing the crispy shell. I opt for diced purple onions, a can of drained and washed garbanzo beans, 4-5 peeled boiled potatoes, and a handful of chopped cilantro. I crush and mix the potatoes with my hand, leaving a very textured mixture. I season this with quintessential Indian pantry ingredients I have on hand—garam masala, coriander, and cumin powder. I season with salt, and it’s as easy as that!

CHUTNEY: Tamarind and Date Sauce

You can certainly buy date/tamarind chutney, or you can make your own by soaking a handful of dates, adding tamarind, water, and a pinch of salt, then blending it until it has a slightly thick consistency, like spaghetti sauce. You want this to be tangy but sweet.

PURI: Spiced Water

You can buy spiced water (puri) in a bottle at some specialty Indian stores in the fridge section. I really like these! If you can’t find it, they also sell pani puri seasoning packets to make the water. You can freshen it up by replacing the water with blended and strained mint/coriander water. For an extra kick, feel free to add a green chili or two to the mint/cilantro before blending.

If you live in an area without a specialty grocer nearby, fear not. You can make this at home if you’re motivated enough!

Ingredients:

• Handful of fresh cilantro
• Handful of mint leaves (no stems)
• Thumb-sized piece of peeled ginger
• Black pepper
• Salt to taste
• Green chilies (optional)
• 1 cup of very cold water
• Pani puri masala seasoning (optional)
• Juice of one lime

Instructions:

1. Add the cilantro, mint leaves, ginger, black pepper, salt, green chilies (if using), and cold water to a blender.
2. If you have pani puri masala seasoning, add it now.
3. Blend until smooth.
4. Pour the mixture through a sieve.
5. Add the lime juice.
6. Taste and adjust with more water, salt, and lime juice to your liking.

The result should be a bright green, tangy, seasoned, and refreshing cold water to complement the rest of your ensemble. You should be able to drink this on it’s own. If you can’t refrigerate this beforehand to make it super chilled, add ice cubes to your water. The store-bought version I have also includes tamarind, black salt, cumin, and mango powder in its ingredients.

The Pani Puri Magic:

1. Grab a pani and using your thumb poke a small hole on one side being careful not to crack it anywhere else.
2. Fill it with some of your potato mixture.
3. Add a dollop of your date chutney.
4. Completely dunk it in your puri water.
5. Pop the whole pani puri masterpiece in your mouth and be flavor bombed. You’re dead now, it’s that delicious. You’re welcome. Don’t get your Pani’s in a bunch, I know, I love me too.

The crispy spherical shell crunch contrasted with the soft potato mixture and little bits of onions mixed in coupled with the sweet tangy notes of the chutney, and explosion of cold refreshing puri water is absolutely mind-blowing addictive that even narcan won’t snap me out of this trance. Since it’s a pretty healthy snack, I just can’t stop, won’t stop until there are no more pani puris to demolish.

Bonus: If you do live by an Indian grocer, go in their bagged fried snacks section and look for SEV. It’s fried chick pea flour ..large looking sprinkles lol. You can sprinkle some in your pani puris to add another fun element to it.

TIP FOR TINIES: Skip the puri water and just add the chutney for them. Or forfeit the green chilies altogether in the puri water. You’ve sacrificed so much for them, what’s another thing on that list RIP. T___T

Happy eating everyone! I’ll add a pic when it becomes less mentally tedious 🙂