Low Fat Panipuri
Treat yourself to a guilt-free twist on a beloved Indian street food with this Low Fat Panipuri recipe! Perfectly crisp puris are baked—not fried—using a wholesome blend of semolina and whole wheat flour, making them light on calories without compromising on crunch. The filling combines the earthy richness of mashed chickpeas and potatoes with the zesty tang of onions, coriander, and chat masala. To top it off, a refreshing "pani" (spiced water) made from mint leaves, tamarind, and jaggery delivers a burst of sweet, tangy, and spicy flavors. Ready in under an hour and served as an interactive delight for four, this healthy panipuri recipe is the ultimate snack for anyone craving a lighter indulgence of this iconic treat. Ideal for parties or family evenings, it's a fun and flavorful way to take your taste buds on a vibrant culinary journey!
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Recipe Information
Ingredients
- 100 grams Semolina (Sooji/Rava)
- 50 grams Whole Wheat Flour
- 0.5 teaspoons Baking Powder
- 0.5 teaspoons Salt
- 50 milliliters Warm Water
- 100 grams Boiled Chickpeas
- 100 grams Boiled Potatoes
- 1 medium Chopped Onion
- 2 tablespoons Chopped Coriander Leaves
- 1 teaspoons Roasted Cumin Powder
- 1 teaspoons Chat Masala
- 2 tablespoons Tamarind Paste
- 20 grams Jaggery
- 15 grams Mint Leaves
- 2 small Green Chilies
- 0.5 teaspoons Black Salt
- 500 milliliters Cold Water
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine semolina, whole wheat flour, baking powder, and salt.
Gradually add warm water to the dry ingredients, kneading until a smooth dough forms. Cover and let it rest for 10 minutes.
Roll out the dough to 1/8-inch thickness on a floured surface. Cut into small circles using a cookie cutter or a small glass with a rim about 1.5 inches in diameter.
Place the circles on a baking tray lined with parchment paper and bake for 12-15 minutes, or until crisp and slightly golden, turning halfway for even cooking.
While the puris are baking, prepare the filling by mashing together the boiled chickpeas and potatoes in a mixing bowl.
Add the chopped onion, coriander leaves, roasted cumin powder, chat masala, and salt to taste. Mix well and set aside.
For the pani (water), blend together the mint leaves, green chilies, tamarind paste, jaggery, and a pinch of black salt with a little cold water until smooth.
Strain the blended mixture into a large bowl. Add the remaining cold water, adjusting salt to taste as needed.
Once the puris are ready and cooled, gently make a small hole in the center of each puri.
Stuff each puri with a spoonful of the chickpea-potato filling.
Serve the filled puris alongside the prepared mint and tamarind water, allowing guests to fill the puris with the flavorful water just before eating, ensuring the crunch and burst of flavors.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 52.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1873 mg | 40% | |
*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.
