🥟 Pani Puri
Pani puri is a beloved Indian street snack of small, hollow, crisp semolina shells filled with spiced potato and chickpeas, then dipped in or filled with tangy tamarind and mint water. Each one is eaten in a single bite, so the shell shatters and the cold, spicy-sour water bursts in the mouth. Vendors serve them one at a time, straight into the customer's hand.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 24 ready-made semolina puri shells
- 2 potatoes, boiled and diced
- 120 g cooked chickpeas
- 40 g tamarind pulp
- 1 bunch mint leaves
- 1 green chili
- 1 tsp roasted ground cumin
- 1 L cold water
- Salt to taste
Method
- Blend mint, chili and a little water to a paste; mix with tamarind pulp, cumin, salt and the cold water to make the spiced water.
- Mix the potato and chickpeas with a pinch of salt and cumin.
- Gently tap a hole in the top of each puri shell.
- Fill each shell with a spoon of potato-chickpea mix, then top up with the spiced water and eat at once.
How to make it lighter
- Count your puris: a portion of 6–8 keeps it a snack.
- Use more chickpeas and less potato in the filling.
- Go easy on any sweet tamarind chutney added at stalls; the mint water itself is low in calories.
History
Pani puri is eaten across India under regional names such as golgappa in the north and puchka in the east. Its precise origin is not documented, but it is one of the country's most popular street foods.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →