MithoPanipuri
Panipuri (golgappa) is Nepal's favorite street bite — a crackling puri shell packed with potato and chickpea, drowned in sour-sweet tamarind-mint water and eaten in one go.
Ingredients
- 1 cup Fine semolina and flour, for puri
- 1/2 cup Chickpeas, boiled
- 1 medium Potato, boiled and diced
- 3 tbsp Tamarind pulp
- 1 1/2 tbsp Jaggery
- 1/2 cup Mint leaves
- 2 Green chili
- 1 small Onion, finely chopped
- 2 tbsp Coriander leaves, chopped
- 1 tsp Cumin powder, roasted
- 1/2 tsp Black salt
- 500 ml Vegetable oil, for deep frying
Steps
- Serves 2-3. Knead semolina and flour with a little oil and water into a stiff dough; rest 20 minutes covered.
- Roll thin and cut small rounds, then deep-fry in hot oil, pressing gently so each one puffs into a hollow ball. Drain and cool completely so they stay crisp.
- Blend tamarind pulp with jaggery, mint, green chili, roasted cumin, black salt and water into a thin, sharp-sweet-and-sour pani.
- Mash the chickpeas lightly with the diced potato, chopped onion and coriander.
- Crack a small hole in the top of each puri, spoon in the potato-chickpea filling.
- Dunk each filled puri fully in the tamarind pani just before eating, and serve immediately — they go soft within minutes.
Nutrition
| Per serving (1 plate · 8 puris with pani) | Per 100 g |
|---|---|
| 345 kcal | 157 kcal |
| Protein: 8.4 g | 3.8 g |
| Carbs: 53 g | 24.1 g |
| Fat: 11.9 g | 5.4 g |
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