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Recipe
Homemade Panipuri with Tangy Tamarind Chutney
Flavors of India: Homemade Panipuri - A Burst of Tangy Delight
4.8 out of 5
Indulge in the authentic flavors of Indian street food with this homemade Panipuri recipe. These crispy, hollow puris are filled with a flavorful mixture of spiced potatoes, chickpeas, and tangy tamarind chutney, creating a delightful explosion of flavors in every bite.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if jaggery is used instead of brown sugar), Gluten-free (if using gluten-free all-purpose flour)
Allergens
Wheat (in puris), Soy (in chaat masala)
Not suitable for
Nut-free (contains tamarind), Soy-free (may contain traces of soy in chaat masala)
Ingredients
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For the puris: For the puris:
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1 cup (120g) semolina 1 cup (120g) semolina
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1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
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1/4 teaspoon salt 1/4 teaspoon salt
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Water, as needed Water, as needed
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Oil, for frying Oil, for frying
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For the filling: For the filling:
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2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
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1/2 cup (100g) boiled chickpeas 1/2 cup (100g) boiled chickpeas
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1 teaspoon chaat masala 1 teaspoon chaat masala
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1/2 teaspoon roasted cumin powder 1/2 teaspoon roasted cumin powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Salt, to taste Salt, to taste
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For the tamarind chutney: For the tamarind chutney:
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1/2 cup (100g) tamarind pulp 1/2 cup (100g) tamarind pulp
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1/4 cup (50g) jaggery or brown sugar 1/4 cup (50g) jaggery or brown sugar
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1 teaspoon roasted cumin powder 1 teaspoon roasted cumin powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Salt, to taste Salt, to taste
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For serving: For serving:
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Chopped onions Chopped onions
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Chopped coriander leaves Chopped coriander leaves
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Spicy mint water (made by mixing mint leaves, green chili, black salt, and water) Spicy mint water (made by mixing mint leaves, green chili, black salt, and water)
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 5g, 1g
- Carbohydrates (total, sugars): 45g, 10g
- Protein: 8g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.In a mixing bowl, combine semolina, all-purpose flour, and salt for the puris. Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
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2.Meanwhile, prepare the tamarind chutney by heating tamarind pulp, jaggery or brown sugar, roasted cumin powder, red chili powder, and salt in a saucepan. Cook until the mixture thickens. Remove from heat and let it cool.
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3.In a separate bowl, mix mashed potatoes, boiled chickpeas, chaat masala, roasted cumin powder, red chili powder, and salt for the filling. Set aside.
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4.Divide the puri dough into small balls. Roll each ball into a thin circle.
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5.Heat oil in a deep pan for frying. Fry the puris one by one until they turn golden brown and puffed up. Remove and drain excess oil on a paper towel.
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6.To assemble, gently tap the top of each puri to create a small hole. Fill it with a spoonful of the potato-chickpea mixture. Top with a drizzle of tamarind chutney, chopped onions, and coriander leaves.
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7.Serve the Panipuri with spicy mint water on the side for dipping.
Treat your ingredients with care...
- Semolina — Make sure to use fine semolina for a smoother texture in the puris.
- Tamarind pulp — Soak the tamarind in warm water before extracting the pulp for easier handling.
Tips & Tricks
- For a spicier filling, add finely chopped green chilies or a pinch of chili flakes.
- Adjust the sweetness of the tamarind chutney according to your preference by adding more or less jaggery/brown sugar.
- To save time, you can use store-bought puris instead of making them from scratch.
- Customize the filling by adding chopped tomatoes, grated carrots, or sprouts for added texture and flavor.
- Serve the Panipuri immediately after assembling to enjoy the crispiness of the puris.
Serving advice
Serve the Panipuri as a snack or appetizer during gatherings or parties. Arrange the filled puris on a platter and let your guests assemble their own Panipuri according to their taste preferences.
Presentation advice
Present the Panipuri on a colorful platter, garnished with fresh coriander leaves and finely chopped onions. Serve the spicy mint water in a separate bowl or pitcher for dipping.
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