Soy-Free Pani Puri

Dive into the irresistible world of street food with this Soy-Free Pani Puri recipe—an exciting twist on the classic Indian snack that’s perfect for a crowd-pleasing, allergen-friendly treat. Crisp and airy puri shells are filled with a savory and spiced potato-chickpea mixture, then drenched in a refreshing and tangy mint-coriander pani made from wholesome ingredients like tamarind pulp, jaggery, and green chilies. Bursting with bold flavors and vibrant textures, this gluten-free, vegetarian recipe comes together in just an hour, making it ideal for gatherings, snack cravings, or summer evenings. Whether you're a pani puri enthusiast or trying it for the first time, this soy-free version captures the essence of this beloved Indian delicacy while catering to dietary needs—don’t forget to serve it immediately for that perfect crunch!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 30 pieces Puri shells
• 2 medium Potato
• 200 grams Chickpeas
• 1 teaspoon Black salt
• 2 tablespoons Tamarind pulp
• 1 tablespoon Jaggery
• 1 cup Mint leaves
• 1 cup Coriander leaves
• 2 pieces Green chili
• 1 teaspoon Cumin powder
• 1 teaspoon Chaat masala
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 4 cups Water
• 2 tablespoons Lemon juice

Directions

Step 1

Boil the chickpeas until tender. You can use canned chickpeas for convenience, but ensure they are rinsed and drained.

Step 2

Boil the potatoes in salted water until soft. Once cool, peel and roughly mash them.

Step 3

In a mixing bowl, combine the mashed potatoes and cooked chickpeas. Add black salt and mix well. Set aside.

Step 4

To make the pani (spicy water), grind mint leaves, coriander leaves, and green chilies into a fine paste using a blender.

Step 5

In a large mixing bowl, add the mint paste, tamarind pulp, jaggery, cumin powder, chaat masala, coriander powder, salt, and water. Stir until the jaggery dissolves completely.

Step 6

Adjust the seasoning according to taste; the pani should be tangy, spicy, and slightly sweet.

Step 7

Add freshly squeezed lemon juice to the pani and stir well.

Step 8

To assemble, gently tap the top of each puri to make a hole; fill with a teaspoon of potato-chickpea filling.

Step 9

Dip each filled puri into the spicy water, or pour the water into the puri just before eating. Serve immediately for a crispy texture.

Nutrition Facts

Serving size	(2593.6g)

Amount per serving	% Daily Value*
Calories	4521.9

Total Fat 141.0g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 3.8g
Cholesterol 9mg	0%
Sodium 9603.0mg	0%
Total Carbohydrate 708.7g	0%
Dietary Fiber 64.1g	0%
Total Sugars 43.4g
Protein 92.0g	0%

Vitamin D 0IU	0%
Calcium 1155.7mg	0%
Iron 32.2mg	0%
Potassium 3747.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.4%

Protein: 8.2%

Carbs: 63.4%