Vegan Pani Puri
Dive into the refreshing and flavor-packed world of *Vegan Pani Puri*, a plant-based twist on the iconic Indian street food! This recipe features crispy, store-bought puris stuffed with a delectable mixture of mashed potatoes, chickpeas, and zesty mango chutney, enhanced by aromatic spices like cumin, chaat masala, and coriander powder. To complete the experience, a chilled, tangy-spicy mint and tamarind water is prepared with fresh herbs, jaggery, and green chili, offering a perfect balance of sweet, sour, and heat. Whether you're hosting a party or satisfying your snack cravings, this vegan-friendly delight delivers an explosion of taste and texture in every bite. Simple to prepare in just 45 minutes, it's the ultimate crowd-pleaser for fans of bold, vibrant flavors!
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Recipe Information
Ingredients
- 30 pieces store-bought puris
- 2 medium boiled potatoes
- 1 cup boiled chickpeas
- 2 tablespoons raw mango chutney
- 0.25 cup chopped coriander leaves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chat masala
- 0.5 teaspoon black salt
- 2 tablespoons tamarind paste
- 0.5 cup mint leaves
- 1 piece green chili
- 1 tablespoon jaggery
- 3 cups water
- 1 teaspoon salt
Instructions
Peel and mash the boiled potatoes in a mixing bowl. Add boiled chickpeas to the potatoes and mash them slightly, leaving some chickpeas whole for texture.
Mix in 1 tablespoon of raw mango chutney, 2 tablespoons of chopped coriander leaves, cumin powder, coriander powder, chat masala, and black salt. Adjust seasoning to taste and set the filling aside.
In a blender, combine the mint leaves, green chili, and remaining 2 tablespoons of chopped coriander leaves with 2 cups of water. Blend until smooth.
Strain the mint mixture into a large bowl to remove any solids. Add tamarind paste, jaggery, and 1 teaspoon of salt. Mix well until jaggery dissolves completely. Taste and adjust seasoning and spices as per your preference.
Add the remaining 1 cup of water to the spiced water and chill in the refrigerator for at least 30 minutes or until ready to serve.
To serve, gently poke a hole in the center of each puri with a fingertip.
Fill each puri halfway with approximately 1 teaspoon of the potato-chickpea filling.
Finally, pour a small amount of the prepared spicy tangy water into each puri individually, and enjoy immediately.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4541 mg | 197% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 50.4 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3009 mg | 64% | |
*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.
