Recipe by @saibskitchen
There’s nothing better than a crispy, saucy and utterly delicious puri but these days, getting to an Indian restaurant can be a bit challenging. Luckily we have everything you need to make these delicious snacks at home!
While they may seem laborious, they are actually quite easy to make once you have everything ready. The longest part of this is boiling the potatoes and peeling the chickpea which still requires minimal effort.
Makes approx. 10 puri shells
Ingredients in bold available at The Spice Emporium.
10 -12 pani puri shells, fried in hot oil
½ tin chick peas, peeled
1 large potato, cut into small cubes and boiled till soft
½ cup nylon sev, or to taste
½ cup boondi, dry (for crunch) or soaked in water
½ cup tamarind sauce, or to taste
chaat masala, sprinkled over the chickpea
½ small red onion, finely chopped
handful of coriander, chopped
chilli, finely chopped (optional)
Crack a hole in the puri shells and fill it with some potato, chickpeas and boondi.
Drizzle in the tamarind sauce and top with some chopped onion, coriander and chilli. Finish it off with nylon sev.
- Repeat steps for all shells.
Serve immediately and enjoy!