Kolkata Pani Puri
Pani puri, known as puchka in Kolkata, is one of India most explosive street food experiences, featuring crispy hollow fried spheres filled with spiced potato and chickpea then dunked in a tangy tamarind and mint water. Each puri is meant to be popped whole into the mouth in one bite for a burst of contrasting flavors and textures.
Crispy hollow puri shells filled with spiced potato and submerged in tangy tamarind water.
Nutrition per serving
Ingredients
puri dough
filling
water
seasoning
Instructions
Make and Fry the Puri Shells
Mix semolina, flour, and a pinch of salt with just enough water to make a very stiff dough. Knead for 5 minutes and rest covered for 15 minutes. Roll very thin and cut into small circles of 4 to 5 centimeters. Deep fry in hot oil at 180 degrees Celsius, pressing gently with a spoon to help them puff. Fry until golden and crisp.
Prepare the Filling
Season the roughly mashed potatoes with chaat masala, salt, and a handful of drained cooked chickpeas if desired. The filling should be chunky rather than smooth so that it provides texture inside the puri.
Make the Pani Water
Blend the fresh mint leaves with tamarind paste, a pinch of salt, black salt if available, cumin powder, and enough cold water to make a thin tangy liquid. Taste and adjust the balance of sour, salty, and spicy. Strain and chill the water completely before serving.
Serve at the Table
Make a small hole in the top of each crispy puri with your thumb. Fill with a teaspoon of the spiced potato mixture. Dunk the filled puri completely into the chilled pani water and eat it immediately in one whole bite. Do not wait as the puri will become soggy within seconds.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.