Homemade Panipuri with Tangy Tamarind Chutney

Ingredients

• For the puris: For the puris:
• 1 cup (120g) semolina 1 cup (120g) semolina
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed Water, as needed
• Oil, for frying Oil, for frying
• For the filling: For the filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (100g) boiled chickpeas 1/2 cup (100g) boiled chickpeas
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt, to taste Salt, to taste
• For the tamarind chutney: For the tamarind chutney:
• 1/2 cup (100g) tamarind pulp 1/2 cup (100g) tamarind pulp
• 1/4 cup (50g) jaggery or brown sugar 1/4 cup (50g) jaggery or brown sugar
• 1 teaspoon roasted cumin powder 1 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt, to taste Salt, to taste
• For serving: For serving:
• Chopped onions Chopped onions
• Chopped coriander leaves Chopped coriander leaves
• 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

1. 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.
2. 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.
3. 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.
4. 4.
   Divide the puri dough into small balls. Roll each ball into a thin circle.
5. 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.
6. 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.
7. 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.