Dairy-Free Panipuri
Dive into the irresistible world of street food with our *Dairy-Free Panipuri*, a vegan-friendly twist on the beloved Indian classic! This recipe features golden, crispy puri shells filled with a hearty mix of boiled potatoes, chickpeas, and sprouted moong beans, all spiced to perfection with cumin, chaat masala, and black salt. The hero of this dish is the tangy-spicy mint-tamarind water, infused with fresh mint leaves, tamarind paste, jaggery, and green chili. Quick to prepare and bursting with bold flavors, this dairy-free variation is perfect for entertaining, offering a deliciously satisfying snack or appetizer that’s sure to impress. Whether you're catering to dietary preferences or simply looking for a plant-based delight, this recipe brings the vibrant energy of Indian street food to your table—no dairy required!
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Recipe Information
Ingredients
- 30 pieces puri shells
- 1 cup moong beans (sprouted or cooked)
- 2 medium boiled potatoes
- 1 cup cooked chickpeas
- 1 medium chopped onions
- 0.25 cup chopped fresh coriander
- 2 tablespoons tamarind paste
- 2 tablespoons jaggery
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon black salt
- 1 teaspoon chaat masala
- 0.5 teaspoon red chili powder
- 0.25 cup fresh mint leaves
- 1 piece green chili
- 2 cups water
Instructions
Start by preparing the filling. Boil two medium potatoes until soft, peel them, and mash them in a large bowl.
Add 1 cup of cooked chickpeas, 1 cup of sprouted or cooked moong beans to the mashed potatoes.
Mix in 1 medium chopped onion and 1/4 cup of chopped fresh coriander.
Season the mixture with 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of black salt, and 1 teaspoon of chaat masala. Stir everything together and check for seasoning, adjusting salt if necessary.
To prepare the water for the panipuri, blend 1/4 cup of fresh mint leaves with 1 green chili and 2 cups of water.
In a separate bowl, add the blended mint water to 2 tablespoons of tamarind paste and 2 tablespoons of jaggery. Mix until jaggery is dissolved.
Add 1/2 teaspoon of red chili powder and mix well. Adjust salt and other spices to taste; the water should be tangy, spicy, and slightly sweet.
To assemble, gently crack open the top of each puri shell to make an opening.
Fill each puri with a spoonful of the potato mixture.
Just before serving, add a spoonful of the prepared mint-tamarind water into each filled puri and serve immediately to retain their crispiness.
Nutrition Facts
Calories |
4561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6778 mg | 295% | |
| Total Carbohydrate | 740.2 g | 269% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 74.5 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 858 mg | 66% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4094 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
