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Pani Puri
A Microgreen version of a popular Indian street food
Pani puri is a deep-fried hollow bread shell, about 2 inches in diameter, filled with a mixture of potatoes, onions, chickpeas, and spices. It is a common snack and street food in India. It is often spicy, and flavored with chili powder, garam masala, herbs, and many other spices.
A tasty meal or snack for all ages.
Pani Puri can be made with a wide variety of fillings, both sweet and savory. This microgreen-inspired version is full of mild Indian flavors with a big nutrient burst. It is adaptable to tastes and ingredient preferences. Add extra chili powder and garam masala for more flavor, add mushrooms, grated carrot or chopped fresh bell pepper for eye appeal and even more nutrition.
The mixture can also be eaten like mashed potatoes as a side dish, or as a filling for tortillas.
Start with making or purchasing the shells.
We get ours from Costco, but they are available in Indian stores as well as on Amazon. They are also easy to make using semolina flour. Using wheat flour does not result in a puffy, crisp shell.
Crispy Puries
A puffy shell for Pani Puris
Ingredients
- 1/2 cup semolina flour The extra fine texture of semolina flour is needed for this recipe!
- 2 tbsp fine ground whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup water, hot, + a teaspoon if needed
Instructions
- Mix the flour, salt and baking soda in a bowl.
- Add water and knead for 4 or 5 minutes. Add a bit more water if it is too dry.
- Cover the dough with a damp towel for 30 minutes to allow the moisture to be evenly distributed.
- Roll the dough into a rectangle about 7 x 12 inches, about 1/8 inch thick. Move the dough several times to be sure it does not stick to the counter.
- Working quickly, use a 2-inch cookie cutter to cut out as many circles as possible. Place them on a parchment paper covered cookie sheet, with another layer of parchment paper over to keep them from drying out.
- Heat at least 3 inches of oil in a heavy, deep pot. Heat to 400F. Keep the oil between 375 and 400F
- Carefully drop discs into the hot oil one at a time without crowding. Press them down with a slotted spoon until they puff up. When they are brown, remove them and place them on a rack to cool completely before storing air-tight.
Pani Puri Filling
A tasty, filling, nutrient-rich filling
Ingredients
- 1 cup Mashed Potatoes, warm
- 1 cup Chickpeas (garbanzo beans), warm
- 1/2 cup Finely chopped onion
- 1/2 cup Finely chopped microgreens
- 1/2 tsp salt
- 1/4 tsp Cumin
- 1/4 tsp Red chili powder (or to taste)
- 1/4 tsp Garam Masala
Instructions
- Warm the potatoes and chickpeas.
- Mix all the ingredients in a bowl.
- Fill a plastic bag with the mixture and cut a small corner off.
- Poke a hole in the top of the Puris (fried puffs) and stuff them with the filling.
- Serve immediately.
I love Indian food! I’m eager to try this. It sounds so delicious! I’m trying to decide whether to use pea microgreens or the super booster mix – or both!
Definitely both! Let us know how you like it :)