Gluten-Free Pani Puri
Discover the delightful flavors of Gluten-Free Pani Puri, a healthy twist on India’s beloved street food classic. Perfectly crisp puris made from a gluten-free flour blend and tapioca flour are fried to golden perfection, ensuring everyone can enjoy this snack without dietary restrictions. Fill these bite-sized wonders with a spiced mixture of mashed potatoes and chickpeas, and finish with tangy and refreshing mint-infused tamarind water for an explosion of flavors in every bite. With aromatic spices like cumin, chaat masala, and black salt enhancing the pani, this recipe promises an authentic yet allergy-friendly experience. Perfect for parties or casual gatherings, these gluten-free pani puris are sure to impress your guests while celebrating the vibrant spirit of Indian cuisine.
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Recipe Information
Ingredients
- 1 cup gluten-free flour blend
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 0.5 cup water
- 2 cups oil for frying
- 2 medium boiled potatoes, mashed
- 1 cup boiled chickpeas
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 0.25 cup chopped coriander leaves
- 2 tablespoons tamarind paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon black salt
- 1 teaspoon chaat masala
- 0.5 cup mint leaves
- 0.25 cup fresh coriander leaves
- 1 inch piece ginger
- 2 tablespoons lemon juice
- 1 tablespoons jaggery
- 3 cups water for pani
Instructions
In a mixing bowl, combine the gluten-free flour blend, tapioca flour, xanthan gum, and salt.
Add water gradually and knead to form a smooth dough. It should not be too soft or too hard.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Heat oil in a deep fryer or a heavy-bottomed pan over medium heat.
Divide the dough into small balls and roll them into small puris, roughly 2 inches in diameter.
Fry the puris in hot oil until they puff up and turn golden brown. Remove and drain on paper towels.
For the filling, mix boiled potatoes, chickpeas, chopped onion, green chilies, and chopped coriander leaves in a bowl. Season with salt to taste.
For the spicy water (pani), blend mint leaves, coriander leaves, ginger, green chilies, tamarind paste, coriander powder, cumin powder, black salt, chaat masala, lemon juice, jaggery, and water until smooth.
Strain the mixture through a sieve to get smooth pani for the puris.
To assemble, poke a hole on top of each puri, fill with the potato-chickpea mixture and then pour in spicy pani.
Serve immediately for the best crunchy experience.
Nutrition Facts
Calories |
5340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.2 g | 621% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3738 mg | 162% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 52.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3422 mg | 73% | |
*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.
