Vegan Pani Puri
Discover the ultimate street food delight with this irresistible Vegan Pani Puri recipe! Bursting with bold flavors and vibrant textures, this plant-based twist on the classic Indian snack is perfect for anyone seeking a light yet satisfying appetizer or snack. Crispy store-bought puris are stuffed with a zesty potato-chickpea filling seasoned with aromatic spices like cumin and chaat masala. They're then drenched in a refreshing, tangy mint-tamarind water infused with raw mango chutney, black salt, and a hint of jaggery for balance. The recipe is quick to prepare, requiring just 45 minutes from start to finish, and is perfect for serving at gatherings or as a fun DIY snack experience. Pair with extra chutneys or serve chilled for a burst of flavor in every bite!
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Ingredients
- 30 pieces store-bought puris
- 2 medium boiled potatoes
- 1 cup boiled chickpeas
- 2 tablespoons raw mango chutney
- 0.25 cup chopped coriander leaves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chat masala
- 0.5 teaspoon black salt
- 2 tablespoons tamarind paste
- 0.5 cup mint leaves
- 1 piece green chili
- 1 tablespoon jaggery
- 3 cups water
- 1 teaspoon salt
Directions
Step 1
Peel and mash the boiled potatoes in a mixing bowl. Add boiled chickpeas to the potatoes and mash them slightly, leaving some chickpeas whole for texture.
Step 2
Mix in 1 tablespoon of raw mango chutney, 2 tablespoons of chopped coriander leaves, cumin powder, coriander powder, chat masala, and black salt. Adjust seasoning to taste and set the filling aside.
Step 3
In a blender, combine the mint leaves, green chili, and remaining 2 tablespoons of chopped coriander leaves with 2 cups of water. Blend until smooth.
Step 4
Strain the mint mixture into a large bowl to remove any solids. Add tamarind paste, jaggery, and 1 teaspoon of salt. Mix well until jaggery dissolves completely. Taste and adjust seasoning and spices as per your preference.
Step 5
Add the remaining 1 cup of water to the spiced water and chill in the refrigerator for at least 30 minutes or until ready to serve.
Step 6
To serve, gently poke a hole in the center of each puri with a fingertip.
Step 7
Fill each puri halfway with approximately 1 teaspoon of the potato-chickpea filling.
Step 8
Finally, pour a small amount of the prepared spicy tangy water into each puri individually, and enjoy immediately.
Nutrition Facts
| Serving size | (2332.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4390.1 |
| Total Fat 188.1g | 0% |
| Saturated Fat 60.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 8121.2mg | 0% |
| Total Carbohydrate 612.4g | 0% |
| Dietary Fiber 60.8g | 0% |
| Total Sugars 47.7g | |
| Protein 89.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 913.5mg | 0% |
| Iron 32.4mg | 0% |
| Potassium 3545.4mg | 0% |
Source of Calories