Crispy Chatpate Pani Puri Recipe 🤤😍👌🏻

Ingredients

• 30 pieces Puri (store‑bought) (purchased, will be deep‑fried in olive oil)
• 2 cups Olive Oil (for deep frying; use a neutral oil if preferred)
• 2 tablespoons Coriander Seeds (roasted before grinding)
• 2 tablespoons Cumin Seeds (roasted before grinding)
• 5 pieces Dried Red Chilies (roasted and ground for heat)
• 1/2 cup Fresh Mint Leaves (packed, for grinding into water)
• 1/2 cup Fresh Coriander (Cilantro) Leaves (packed, for grinding into water)
• 2 tablespoons Tamarind Pulp (adds tanginess to the water)
• 1 teaspoon Jaljeera Powder (spicy‑sour Indian spice blend)
• 1 teaspoon Chaat Masala (adds zing)
• 1/2 teaspoon Amchur Powder (Dried Mango Powder) (gives subtle sour note)
• 1 teaspoon Salt (or to taste)
• 4 cups Water (filtered, for pani)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 medium Onion (finely chopped for filling)
• 2 medium Boiled Potatoes (peeled and mashed)
• 1/2 cup Boiled Yellow Chickpeas (Chana) (cooked, then mashed)
• as needed Ice Cubes (to chill the pani before serving)

Instructions

1. Roast Whole Spices

   Heat a dry skillet over medium heat. Add coriander seeds, cumin seeds, and dried red chilies. Roast, stirring constantly, until fragrant and slightly darkened, about 3‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Grind Spiced Water Base

   Transfer the roasted spices to a grinder. Add fresh mint leaves, fresh coriander leaves, tamarind pulp, jaljeera powder, chaat masala, salt, amchur powder and 4 cups of water. Blend until smooth and well‑combined.

   Time: PT5M

3. Add Fresh Acidity and Chill

   Stir in the lemon juice, taste and adjust salt if needed. Refrigerate the pani with a few ice cubes for at least 15 minutes before serving.

   Time: PT5M

   Temperature: Refrigerator

4. Boil Potatoes and Chickpeas

   In a pot, add peeled potatoes and yellow chickpeas. Cover with water, bring to a boil, then simmer until potatoes are fork‑tender and chickpeas are soft, about 15‑20 minutes.

   Time: PT20M

   Temperature: High heat

5. Prepare the Filling

   Drain the boiled potatoes and chickpeas. In a mixing bowl, mash them together, add finely chopped onion, a pinch of salt, and a squeeze of lemon if desired. Mix until a coarse mash forms.

   Time: PT5M

6. Fry the Puris

   Heat olive oil in the deep frying pan to 350°F (175°C). Gently slide a few puris into the oil; they should puff up instantly. Fry until golden and crisp, about 30‑45 seconds per batch. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

7. Assemble and Serve

   Using your thumb, make a small hole in the top of each puri. Spoon a generous amount of the potato‑chickpea filling inside, then add a splash of the chilled pani. Garnish with sev or extra chopped coriander if you like. Serve immediately while the puris are crisp.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

28 g

Fat

4 g

Fiber

4 g