Pani Puri

  • Yield 6 servings

These little deep-fried dumplings are filled with a garbanzo stuffing and served with a sweet-and-spicy dipping sauce.

Idaho Potato Commission


Garbanzo Stuffing (makes 1 cup):
1/2 cup black garbanzo, soaked and boiled with salt until soft
1/2 cup potatoes, diced
1/2 cup cilantro, finely chopped
1 teaspoon tamarind chutney
1/4 teaspoon red chile powder
1/4 teaspoon cumin powder, roasted
1/2 teaspoon salt, as needed
Mint-Cilantro Dipping Sauce (makes 5 cups):
1 cup mint
1/2 cup cilantro
2 tablespoons ginger
1 -- jalapeno pepper
1/2 cup brown sugar
1/2 teaspoon red chili powder
3 cups water
1 teaspoon salt
Pani Puri:
14 ounces brown chapati flour or whole-wheat flour
7 ounces Semolina, coarse or fine ground
3 1/2 teaspoons lemon juice
1/2 teaspoon salt, as needed
7 teaspoons Garbanzo stuffing
3 1/2 ounces mint-cilantro dipping sauce



  1. To make the stuffing: Boil garbanzos in well-salted water until soft. Drain. Mix with remaining ingredients and reserve.
  2. To make the Mint-Cilantro Dipping Sauce: Puree all ingredients in blender. Reserve.
  3. To make the Pani Puri: Combine flour, semolina, lemon juice, salt and water and knead for 5 minutes, or until smooth. Wrap dough in plastic and rest for 1/2 hour. Roll dough into a ball then, working on oiled surface, roll to very thin. Cut into seven 2 and 1/2-inch diameter rounds. Reserve between clean, damp kitchen towels. In 350F oil, fry dough in batches until puffed, browned and crisp. Using a slotted spoon, transfer to paper towel to cool and drain. Cut small opening in shell, fill with 1/2 ounce garbanzo stuffing. Plate; serve with mint-cilantro dipping sauce. NOTE: Alternatively, pastry puffs may be used.
Maneet Chauhan, Executive Chef. At Vermilion, New York City



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