Nut-Free Panipuri
Dive into the irresistible world of street food with this Nut-Free Panipuri recipe, a refreshing twist on the classic Indian favorite! Perfectly crispy store-bought puris are filled with a hearty mix of spiced mashed potatoes and tender yellow moong dal, ensuring a nut-free treat that everyone can savor. The star of this recipe is the vibrant, tangy water (pani) made with fresh mint, coriander, green chilies, tamarind, and a touch of jaggery for an authentic balance of sweet, spicy, and tangy flavors. Ready in just 45 minutes, this recipe is a wonderful choice for small gatherings or indulgent snack cravings. Customizable for your spice preference and served chilled for maximum flavor, Nut-Free Panipuri is a showstopper that brings the joy of Indian street food right into your home.
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Recipe Information
Ingredients
- 30 store-bought puris
- 3 medium boiled potatoes
- 0.5 cup yellow moong dal
- 1 teaspoon black salt
- 1 teaspoon rock salt
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 2 tablespoons tamarind paste
- 1 cup mint leaves
- 1 cup coriander leaves
- 3 medium green chilies
- 2 tablespoons jaggery
- 4 cups cold water
- 0.5 cup boondi
Instructions
Rinse and soak the yellow moong dal in water for about 1 hour. Then, drain and cook it in boiling water until soft but not mushy, about 15 minutes. Drain and set aside to cool.
Boil the potatoes until tender, peel them and mash them roughly in a bowl.
Add the cooked moong dal, 1/2 teaspoon black salt, 1/2 teaspoon rock salt, and 1 teaspoon cumin powder to the mashed potatoes. Mix well and set aside as the stuffing.
To make the pani (spiced water), blend mint leaves, coriander leaves, green chilies, tamarind paste, and jaggery into a smooth paste.
In a large bowl, combine the paste with 4 cups of cold water. Stir in the remaining 1/2 teaspoon black salt, 1/2 teaspoon rock salt, and 1 teaspoon chaat masala. Adjust salt and spice levels as per your taste preference.
Chill the pani in the refrigerator for at least 10 minutes for best flavor.
Make a small hole in the center of each puri using your thumb, being careful not to break them.
Fill each puri with the potato-moong dal mixture, a few crunchy boondis, and then dip it into the spicy water or pour a small spoonful of pani over – to enjoy them instantly.
Nutrition Facts
Calories |
5285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9452 mg | 411% | |
| Total Carbohydrate | 737.2 g | 268% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 75.0 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1218 mg | 94% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 5344 mg | 114% | |
*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.
