Orange Panipuri

Ingredients

• 4 pcs Oranges (medium, fresh, ripe for maximum juice)
• 2 cup Cold Water (chilled)
• 1/4 cup Fresh Mint Leaves (packed, roughly chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Tamarind Paste (smooth, no seeds)
• 1 tsp Green Chili Paste (adjust heat to taste)
• 1 tsp Chaat Masala (optional but adds tangy flavor)
• 1 cup Club Soda (cold, carbonated)
• 2 pcs Boiled Potatoes (medium, peeled and diced)
• 2 tbsp Vegetable Oil (neutral oil for sautéing)
• 1/2 tsp Cumin Seeds
• 1/2 tsp Mustard Seeds
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• 1 tsp Salt
• 2 tbsp Fresh Coriander Leaves (chopped)
• 12 pcs Puri Shells (store‑bought, ready to fill)

Instructions

1. Extract Orange Juice

   Cut the oranges in half and squeeze them using a citrus juicer into a bowl, collecting about 1 cup of fresh juice.

   Time: PT1M

2. Mix Orange Water Base

   In a large mixing bowl combine the orange juice, 2 cups cold water, mint leaves, lemon juice, tamarind paste, green chili paste, and chaat masala. Stir well until the tamarind and chili paste are fully dissolved.

   Time: PT5M

3. Add Carbonation

   Just before serving, pour in 1 cup chilled club soda and gently stir to keep the fizz intact.

   Time: PT1M

4. Cook Potato Filling

   Heat 2 tbsp oil in a saucepan over medium heat. Add cumin and mustard seeds; when they sputter, add the diced boiled potatoes, turmeric, red chili powder, and salt. Stir for 2 minutes, then cook 5‑7 minutes until potatoes are coated and slightly crisp. Finish with chopped coriander leaves.

   Time: PT10M

   Temperature: Medium heat

5. Assemble and Serve

   Place a small spoonful of the potato masala into each puri shell, dip or pour the orange flavored water into the puri, and enjoy immediately while the puri stays crunchy.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

35g

Fat

5g

Fiber

4g