Pani Puri

Name: Pani Puri
Cuisine: indian
Ingredients: 12 puri shells; 2 medium potatoes, boiled and mashed; 1/2 cup boiled chickpeas; 1/2 cup tamarind pulp; 2 tbsp jaggery; 1/4 cup fresh mint leaves; 1/4 cup fresh coriander leaves; 2 green chilies, finely chopped; 1 tsp roasted cumin powder; 1/2 tsp black salt; 1 tsp chaat masala; 2 cups water; oil for deep frying

Ingredients

12 puri shells
2 medium potatoes, boiled and mashed
1/2 cup boiled chickpeas
1/2 cup tamarind pulp
2 tbsp jaggery
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
2 green chilies, finely chopped
1 tsp roasted cumin powder
1/2 tsp black salt
1 tsp chaat masala
2 cups water
oil for deep frying

Instructions

11. Heat oil in a deep pan and fry the puri shells until puffed and golden; drain on paper towels.
22. In a bowl, combine mashed potatoes, boiled chickpeas, chopped green chilies, roasted cumin powder, black salt, and chaat masala; mix well.
33. Prepare the tamarind water by dissolving tamarind pulp and jaggery in 2 cups warm water; strain and set aside.
44. Roughly chop mint and coriander leaves; add to the tamarind water along with a pinch of salt and stir.
55. Make a small indentation in each puri and fill with a spoonful of the potato‑chickpea mixture.
66. Add a dash of the spiced tamarind water into each filled puri just before serving.
77. Garnish with fresh mint and coriander leaves, and serve immediately while the puris are crisp.

Source: llm-generated