Low Sodium Panipuri
Indulge in a healthier twist to an Indian street food favorite with our **Low Sodium Panipuri** recipe! Crafted with a crispy homemade semolina puri and filled with a savory mixture of potatoes and chickpeas, this recipe preserves the bold, authentic flavors while limiting salt content for a better-for-you treat. The star is the zesty tamarind-mint pani, blended with fresh coriander, mint leaves, and green chilies, delivering a tangy, spicy kick. This recipe avoids excess salt without compromising on taste, making it perfect for those watching their sodium intake. Quick to prepare and irresistibly delicious, these bite-sized delights are a guilt-free way to savor the classic Indian chaat experience at home. Perfect for snack time or gatherings, serve freshly assembled for a crispy, flavorful burst in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Semolina (Sooji)
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Baking soda
- 0.5 cup Water
- 2 cups Oil for deep frying
- 2 medium Potatoes
- 0.5 cup Chickpeas (boiled)
- 0.5 cup Fresh coriander leaves
- 0.5 cup Mint leaves
- 0.5 cup Tamarind
- 1 teaspoon Cumin powder
- 0.5 teaspoon Chili powder
- 0.25 teaspoon Black salt (optional to taste)
- 1 tablespoon Jaggery
- 2 pieces Green chilies
Instructions
Start by making the puri: Mix semolina, all-purpose flour, and baking soda in a bowl. Gradually add water and knead into a stiff dough.
Cover the dough with a damp cloth and let it rest for 15 minutes.
While the dough is resting, boil the potatoes, peel them, and mash them in a bowl.
Add boiled chickpeas to the mashed potatoes and mix well.
Divide the rested dough into 20-25 equal parts and roll each into small balls.
Heat oil in a deep frying pan. Roll each ball into a thin circle and fry in the hot oil until puffed and golden brown.
Remove the puris from the oil and place them on paper towels to drain excess oil.
To make the pani, steep the tamarind in 1 cup of warm water for 10 minutes. Strain and extract the juice.
In a blender, add fresh coriander, mint leaves, green chilies, cumin powder, chili powder, and jaggery along with tamarind water. Blend until smooth.
Adjust seasoning with black salt if desired.
To assemble the panipuri, crack the top of each puri, fill with potato-chickpea mixture, and pour in the spicy tamarind-mint water.
Serve immediately to enjoy the crispy, flavorful snack.
Nutrition Facts
Calories |
5461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.8 g | 615% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 60.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4382 mg | 93% | |
*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.
