Pani Puri

This delicious and easy appetizer was introduced to us by Katie’s sister, Emily. Pani Puri is a common street food snack in certain regions of India. The shell (called Puri or Golgappa) is usually filled with a variety of toppings, including potato, chickpeas, a tamarind and cumin spiced water (Imli Pani), tamarind chutney, and diced onion. We put this out as a “build your own” type of appetizer, allowing guests to fill their own puri shells. With a bit of planning in tracking down all the components, it comes together very quickly and you get a lot of bang for your buck!

While a well-stocked international market should have everything you need, I’d recommend finding your way to an Indian market. They will certainly have all of the specialty items that you need for this recipe (and the prices will be much better than those available online). If you’re in the St. Louis area, Seema on Page Avenue is a great Indian grocery store. I’ve opted to use store-bought toppings for the Pani Puri (for ease), but if you’re feeling adventurous, you can certainly track down recipes to make the toppings from scratch.

Yield: at least about 32 pani puri

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Ingredients

• 1 large russet potato, peeled and cut into eighths

• 1/2 cup cooked chickpeas, rinsed and drained (can use canned chickpeas, or cooked from dried)

• Kosher salt

• Fresh ground black pepper

• Olive oil

• 1 cup diced shallot or yellow onion (about 3 medium shallots, or 1 small onion)

• 1 cup cilantro, lightly chopped

• 1 (7.5 oz.) jar coriander chutney

• 1 (7.5 oz.) jar tamarind chutney

• Imli Pani/Pani Puri concentrate or seasoning mix (to be diluted in water)*

• Puri/Golgappa shells (I recommend buying at least a pack of 32 or more)

Suggested toppings for the Pani Puri.

Instructions

Place the potato pieces into a small saucepan and fill with cold water, covering the potato by about 1 in. Bring the water to a boil over high heat and reduce to a simmer. Simmer for about 10 minutes, until the potato is tender. Drain the potato and transfer to a medium bowl.

Thoroughly mash the potato with a masher or fork. Add the chickpeas to the mashed potato and lightly smash the chickpeas. Drizzle a bit of olive oil over the potato mixture (about 2 teaspoons). Stir well to combine. While the olive oil may not be absolutely necessary, I think it helps pull the potato mixture together for easier serving. Season the mixture with salt and pepper to taste (keeping in mind that the various chutneys and Imli pani will be packing a good bit of flavor). Make ahead: The potato mixture can easily be made a day or so in advance and brought to about room temperature before serving (zap it in the microwave for about 30 seconds and stir).

Transfer the potato mixture to a small serving bowl accompanied by a small serving spoon. Prepare about 1 cup of the Imli pani (flavored water) according to the package instructions.

Transfer the each of the remaining toppings into small bowls or a condiment server, each with a small serving spoon:

• Chopped cilantro

• Diced shallot/onion

• Coriander chutney

• Tamarind chutney

• Imli pani (flavored water)

Since the tops of the puri shells are quite small, I suggest using a coffee spoon or smaller for serving each component (we love these small coffee spoons, from Crate and Barrel). For each of the chutneys, put out about half the jar into the small bowls and reserve the rest in the fridge. You can always refill if you see they’re running low.

Place the puri shells on a serving dish and you’re set.

Puri shells, with a small opening in the top.

Instruct your guests to lightly press their thumb into the top center of the shell to make a small opening. Guests can then fill with their choice of toppings. I’d recommend the following order: starting with a bit of the potato mixture, then the Imli pani (flavored water), then a light drizzle of the chutneys, a bit of the shallot/onion, and finally, the cilantro. It’s your journey though, so top as your heart desires! The pani puri are best enjoyed as a single bite.

Notes

*The Imli pani can be made from a liquid concentrate (as shown in the first photo above). Sometimes, a dried seasoning packet may be available instead, or included with the package of the puri shells. Simply follow the dilution instructions for the liquid concentrate or the seasoning packet (you’ll only need about 1 cup or less of the liquid for 32 shells).