Soy-Free Pani Puri
Dive into the irresistible world of street food with this vibrant **Soy-Free Pani Puri** recipe—an allergen-friendly twist on a beloved classic! This recipe keeps the essence of traditional pani puri intact, featuring crispy puri shells filled with a flavorful potato-chickpea mixture and paired with a tangy, spicy, and slightly sweet mint-coriander pani. The homemade pani is infused with bold Indian spices like chaat masala, cumin, and tamarind, perfectly balanced with a hint of jaggery and fresh lemon juice. Quick to assemble and ideal for parties or light snacking, this recipe is free from soy and brimming with authentic flavors. Whether you're catering to dietary preferences or simply craving an unforgettable culinary experience, these crispy and refreshing delights are sure to impress. Perfect for vegans and gluten-free eaters alike—make your snacking experience extra special with this unique take on pani puri!
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Recipe Information
Ingredients
- 30 pieces Puri shells
- 2 medium Potato
- 200 grams Chickpeas
- 1 teaspoon Black salt
- 2 tablespoons Tamarind pulp
- 1 tablespoon Jaggery
- 1 cup Mint leaves
- 1 cup Coriander leaves
- 2 pieces Green chili
- 1 teaspoon Cumin powder
- 1 teaspoon Chaat masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Lemon juice
Instructions
Boil the chickpeas until tender. You can use canned chickpeas for convenience, but ensure they are rinsed and drained.
Boil the potatoes in salted water until soft. Once cool, peel and roughly mash them.
In a mixing bowl, combine the mashed potatoes and cooked chickpeas. Add black salt and mix well. Set aside.
To make the pani (spicy water), grind mint leaves, coriander leaves, and green chilies into a fine paste using a blender.
In a large mixing bowl, add the mint paste, tamarind pulp, jaggery, cumin powder, chaat masala, coriander powder, salt, and water. Stir until the jaggery dissolves completely.
Adjust the seasoning according to taste; the pani should be tangy, spicy, and slightly sweet.
Add freshly squeezed lemon juice to the pani and stir well.
To assemble, gently tap the top of each puri to make a hole; fill with a teaspoon of potato-chickpea filling.
Dip each filled puri into the spicy water, or pour the water into the puri just before eating. Serve immediately for a crispy texture.
Nutrition Facts
Calories |
4522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 9603 mg | 418% | |
| Total Carbohydrate | 708.7 g | 258% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 43.4 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1156 mg | 89% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 3748 mg | 80% | |
*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.
