Dairy-Free Panipuri
Meet your new favorite street food delight with a twist—Dairy-Free Panipuri! This irresistibly crunchy and tangy Indian snack is perfect for those seeking a plant-based, allergen-friendly option. Each crispy puri shell is filled with a savory medley of mashed potatoes, chickpeas, and sprouted moong beans, flavored with aromatic spices like cumin, coriander, and chaat masala. The magic continues with a refreshing mint-tamarind water, spiced with green chili and sweetened with jaggery, offering a captivating balance of tangy, spicy, and sweet flavors. Ready in just 45 minutes, this crowd-pleaser is ideal for parties, light meals, or anytime snacking. Try this vegan twist on a classic and savor the explosion of textures and flavors in every bite!
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Ingredients
- 30 pieces puri shells
- 1 cup moong beans (sprouted or cooked)
- 2 medium boiled potatoes
- 1 cup cooked chickpeas
- 1 medium chopped onions
- 0.25 cup chopped fresh coriander
- 2 tablespoons tamarind paste
- 2 tablespoons jaggery
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon black salt
- 1 teaspoon chaat masala
- 0.5 teaspoon red chili powder
- 0.25 cup fresh mint leaves
- 1 piece green chili
- 2 cups water
Directions
Step 1
Start by preparing the filling. Boil two medium potatoes until soft, peel them, and mash them in a large bowl.
Step 2
Add 1 cup of cooked chickpeas, 1 cup of sprouted or cooked moong beans to the mashed potatoes.
Step 3
Mix in 1 medium chopped onion and 1/4 cup of chopped fresh coriander.
Step 4
Season the mixture with 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of black salt, and 1 teaspoon of chaat masala. Stir everything together and check for seasoning, adjusting salt if necessary.
Step 5
To prepare the water for the panipuri, blend 1/4 cup of fresh mint leaves with 1 green chili and 2 cups of water.
Step 6
In a separate bowl, add the blended mint water to 2 tablespoons of tamarind paste and 2 tablespoons of jaggery. Mix until jaggery is dissolved.
Step 7
Add 1/2 teaspoon of red chili powder and mix well. Adjust salt and other spices to taste; the water should be tangy, spicy, and slightly sweet.
Step 8
To assemble, gently crack open the top of each puri shell to make an opening.
Step 9
Fill each puri with a spoonful of the potato mixture.
Step 10
Just before serving, add a spoonful of the prepared mint-tamarind water into each filled puri and serve immediately to retain their crispiness.
Nutrition Facts
| Serving size | (2448.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4561.4 |
| Total Fat 128.9g | 0% |
| Saturated Fat 30.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6778.5mg | 0% |
| Total Carbohydrate 740.2g | 0% |
| Dietary Fiber 67.6g | 0% |
| Total Sugars 74.5g | |
| Protein 98.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 858.5mg | 0% |
| Iron 36.2mg | 0% |
| Potassium 4094.4mg | 0% |
Source of Calories