Snacks

Pani Puri/Phuchka

Name: Pani Puri/Phuchka
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: For Pani (Spiced Water):; Water - 2 cups; Green Chilly Chutney - 1 tsp; Black Salt - 1/4 tsp; Salt - 1/2 tsp or to taste; Tamarind juice (diluted) - 1 tsp; Fresh lemon juice - 1 tbsp; Cilantro - 1 tbsp, chopped finely; Green Chillies - 1-2, chopped finely (optional); For Filling:; Potatoes - 4 medium, boiled, peeled, and mashed; Onion - 2 tbsp, finely chopped; Black Chana or Kabuli Chana (Chickpeas) - 2 tbsp, boiled; Fresh lemon juice - 1 tbsp; Cilantro - 1 tbsp, chopped finely; Salt - to taste; Pani Puris - 20-25 pieces

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Crispy hollow puris filled with tangy tamarind water and spiced potatoes - Bengal's beloved street food.

For Pani (Spiced Water):
Water - 2 cups
Green Chilly Chutney - 1 tsp
Black Salt - 1/4 tsp
Salt - 1/2 tsp or to taste
Tamarind juice (diluted) - 1 tsp
Fresh lemon juice - 1 tbsp
Cilantro - 1 tbsp, chopped finely
Green Chillies - 1-2, chopped finely (optional)
For Filling:
Potatoes - 4 medium, boiled, peeled, and mashed
Onion - 2 tbsp, finely chopped
Black Chana or Kabuli Chana (Chickpeas) - 2 tbsp, boiled
Fresh lemon juice - 1 tbsp
Cilantro - 1 tbsp, chopped finely
Salt - to taste
Pani Puris - 20-25 pieces

Cooking

Preparing the Pani (Spiced Water): 1. In a bowl, mix water with green chilly chutney, black salt, regular salt, tamarind juice, and fresh lemon juice. 2. Add finely chopped cilantro and green chillies. 3. Taste and adjust seasoning. The water should be tangy and spicy.

Preparing the Filling: 1. Mix mashed potatoes with finely chopped onion. 2. Add boiled chickpeas, lemon juice, cilantro, and salt. 3. Crush 2-3 pani puris that aren't puffed well and mix with the filling for added crunch.

For Bhaja Masala (optional): Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies). Grind to powder and add to the filling.

Serving: 1. Gently crack open the top of each pani puri. 2. Fill with the potato-chickpea mixture. 3. Dip in the spiced pani and eat immediately.

Per serving - based on typical ingredient amounts

~161 kcal Calories

~5 g Protein

~22 g Carbs

~7 g Fat

~3 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Cast Iron Kadai Traditional Indian wok for authentic cooking

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Stainless Steel Masala Dabba Spice box with 7 containers & spoons

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