Pani puri shells filled with moong beans, channa, potato, pani puri pani and chutney
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Snack
Cuisine: Indian
Keyword: pani puri, street food
Servings: 8
Calories: 73kcal
Author: Puja
Ingredients
For the Pani Puri
24pani puri shells
½cupcooked garbanzo beans brown
½cupcooked moong beans
½cupboiled potato skinned and cut into 1/4 inch cubes
2tbspsweet and sour tamarind chutney
For the Pani Puri Pani
1cupmint packed
1serrano chili
2tbsptamarind concentrate, or 1/4 cup of dried tamarind from a block
½cupwater
1tbspblack salt
½tspblack pepper
1tspsalt
7cupswater
Instructions
For the Pani Puri Pani
Put 1/2 cup water with mint leaves, chili and tamarind concentrate into a blender, and blend thoroughly. If using dried tamarind, soak it in warm water for 20 minutes and mash with your fingers to squeeze out as much pulp as possible. Strain and use this as your tamarind concentrate.
Add the rest of the ingredients and blend to combine.
For the Pani Puri
Break the shells by crushing the tops with your finger or tapping it with a knife or spoon. Be careful not to crack the side or bottom of the shell as you do this.
Add an equal amount of garbanzo beans, moong beans and potato to each one to fill.
Top with a few drops of tamarind chutney.
Fill the shell completely with pani puri pani and consume immediately. You can prepare each shell ahead of time, but don’t add the pani until the last second before eating.
Notes
Pani puri shells are easily available at Indian stores.