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Growing Chefs! Ontario Pani Puri

Pani Puri

“These bite-sized flavour bombs feature a crunchy ball stuffed with a mix of potatoes, chickpeas, mung bean, a sprinkle of tamarind chutney, and a splash of tangy water – usually tamarind or mint. Just pop one into your mouth and get ready for a burst of deliciousness!”
Difficulty
Intermediate
Yield
Serves 8
Ingredients
24 pani puri shells1/2 cup chickpeas, cooked1/2 cup mung beans, cooked1/2 cup potato, diced2 tablespoons tamarind chutney1 cup mint1 serrano chili2 tablespoons tamarind concentrate7 1/2 cups water1 tablespoon black salt1/2 teaspoon black pepper salt to taste
Equipment
Knife or safe chopperCutting boardFood processorMedium potPeelerStrainerBowls of various sizesMeasuring cupsMeasuring spoonsTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Peel the potatoes, and dice them into pieces about the same size as the chickpeas. Bring the water to a boil and cook the potatoes until cooked through. Strain and let them cool.

To make the water, mix together the mint, serrano chili, and about ½ cup of water and blend until smooth. Add the rest of the ingredients together, the tamarind concentrate, water, black salt, black pepper, and salt to taste with the additional 7 cups of water.

Get Cooking!

To prep the pani puri, break a small hole in the top of each shell. Place a small spoon each of the chickpeas, mung beans, potatoes and tamarind chutney. To serve, dip each pani puri into the water and enjoy!