Soy-Free Panipuri
Elevate your snacking game with this delightful recipe for Soy-Free Panipuri! A street food classic reimagined without soy, this recipe ensures everyone can enjoy the crispy puris and mouthwatering fillings guilt-free. Crafted from semolina and all-purpose flour, the puris fry up golden and airy, while the sweet and tangy tamarind chutney and zesty mint water amplify the flavor explosion. Packed with a hearty, spiced potato-chickpea filling, these bite-sized wonders are perfect for party appetizers or indulgent evenings. With step-by-step guidance, you'll master the art of making this iconic Indian snack at home in under 1.5 hours. Try this vegan-friendly, soy-free recipe—complete with homemade chutneys—and experience the authentic taste of Panipuri, tailored to modern dietary needs!
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Recipe Information
Ingredients
- 100 grams Semolina (Sooji)
- 20 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 100 milliliters Water
- 500 milliliters Oil for frying
- 50 grams Tamarind pulp
- 50 grams Jaggery (or brown sugar)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Black salt
- 10 grams Mint leaves
- 1 whole Green chili
- 250 grams Boiled potatoes
- 150 grams Boiled chickpeas
Instructions
To make the puris, combine semolina, all-purpose flour, baking soda, and salt in a large mixing bowl.
Gradually add water while kneading, forming a stiff dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
Heat oil in a deep frying pan over medium heat.
Divide the dough into small balls about the size of marbles and roll them out into small circles approximately 2 inches in diameter.
Fry these circles in hot oil until they puff up and turn golden brown. Remove and drain excess oil on a paper towel.
For the tamarind chutney, dissolve tamarind pulp in 100 ml of warm water. Strain the mixture to remove any fibers or seeds.
Add jaggery, cumin powder, coriander powder, and black salt to the tamarind pulp. Simmer on low heat until thickened. Set aside to cool.
To prepare the mint water, blend mint leaves with green chili and a pinch of salt. Mix this paste with a liter of water. Adjust salt and spice levels to taste and chill.
For the filling, mash the boiled potatoes and mix with boiled chickpeas. Add a pinch of cumin powder and salt for flavor.
To serve, gently crack open the top of a puri, fill with the potato-chickpea mixture, and add a teaspoon of tamarind chutney.
Dip in mint water or serve alongside for dipping just before consuming.
Nutrition Facts
Calories |
5519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.8 g | 650% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 83.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2134 mg | 45% | |
*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.
