Cravings during late-night hours seem to be totally different when one is away from their hometown and nothing satisfies the craving as much as Pani Puri does. Having grown up in an environment filled with various kinds of street foods in Nepal, I can confidently say that there’s nothing more delicious than the combination of puri with the water mixed with its spiciness and perfectly seasoned potatoes.

This recipe represents street food right in your kitchen without much difficulty in terms of finding ingredients or preparation. Despite its appearance being somewhat difficult, this dish is quite easy to prepare and the level of sourness or spiciness can be altered according to personal taste preferences.

Ingredients 

For preparing this dish, you require potatoes which are boiled and peeled, an onion finely chopped and finely chopped green chilies. The seasoning of the stuffing includes 1 tablespoon of Pani Puri masala or chaat masala, salt and red chili powder to taste. You may also add fresh coriander leaves to enhance its taste. Soaking of legumes is another necessary process involving black chickpeas, green peas and yellow peas.

For the pani (flavored water), you will need tamarind soaked in hot water for 1 hour, additional water as needed, panipuri masala according to taste, salt and lemon juice. Fresh cilantro can also be added here for garnish and flavor. Finally, you will need puri shells, which can be fried in a pan or bought ready-made. 

Directions

The first step is to soak the black chickpeas, green peas and yellow peas in water for the night or until it becomes soft. Then, boil the potatoes. If you don’t have the ready-made puri shells, you can deep fry them in a frying pan while boiling the potatoes.

After boiling the potatoes, peel and put them in a bowl. Put the finely chopped onions, chopped green chilies, soaked legumes, pani puri masala, salt and red chili powder into it. Now mash all the ingredients thoroughly till it forms a mixture. For those who prefer fresh flavors, add some chopped cilantro.

The preparation of the pani requires the tamarind to be soaked in warm water for an hour. After soaking, it should be de-seeded and its pulp extracted into a bowl. The amount of water to be added is determined by whether one wants the mixture to taste heavy or mild. Then, add pani puri masala, salt and a little lemon juice and stir.

In making the dish, you have to make a little hole in each puri. Pour the potato mixture into the hole and pour some tamarind water with flavors.

Pani puri is best enjoyed fresh, right after assembling, when the shells are still crunchy and the filling is flavorful. If you have leftovers, store the potato mixture and pani separately in the refrigerator and assemble just before eating. 

Edited by Arohi Rai and Anushma Dahal