With a fresh mango salsa and spicy water, this sweet and tangy Mexican Pani Puri is a treat to eat! Super easy to put together, it’s a refreshing meal to enjoy this summer!
Mangoes are always delicious, but even more so when they’re in season. With a slight Mexican touch, this mango salsa is a sweet and tangy filling that replaces the typical potato one. Add in some black gram for texture and you’ve got a pani puri filling sure to make everyone’s mouths water.
Try this Mexican pani puri this summer as a simple lunch or easy entertaining meal and savor the delicious in-season mangoes!
With a fresh mango salsa and spicy water, this sweet and tangy Mexican Pani Puri is a treat to eat! Try these Gol Gappe as a simple lunch or easy entertaining meal and savor the delicious in-season mangoes.
- 50 Pani Puri
- 2 mango , chopped
- 1/2 cup black gram (kala chana or black chickpeas) , boiled
- 1 tomato , deseeded and finely chopped
- 2 tsp green chilies , finely chopped
- 1/4 cup onions , finely chopped
- 2 tbsp cilantro , finely chopped
- 1/2 tsp red chili powder
- 1 tsp cumin powder
- 1/2 tsp chaat masala
- 1/2 tsp oregano
- 2 tsp lemon juice
- 1 tsp hot sauce
- salt , to taste
- black pepper , to taste
- 1 cup cilantro , roughly chopped
- 1/2 cup mint leaves , tightly packed
- 2 tsp ginger , chopped
- 4-5 green chilies , chopped and to taste
- 1/2 tsp salt , to taste
- 2 tbsp tamarind pulp , or 1/2 cup green mangoes
- 2 tbsp Pani Puri masala , homemade or store-bought, adjust to taste
- 1/2 tsp roasted cumin powder
- 2 tsp sugar
- 2 tbsp lemon juice , to taste
- 4 cup water , plus 1/4 cup for grinding
- 3 tbsp boondi (chickpea flour droplets)
Mix together all of the ingredients and store it in an airtight container. This recipe makes more masala than you'll use for one time, so you won't have to make it over and over again.
Mix together all of the ingredients and adjust any seasonings to taste.
Add cilantro leaves, mint leaves, ginger, green chilli, salt, and tamarind pulp (or green mangoes) in a blender and blend with 1/4 cup water to make a smooth paste.
Transfer this paste to a large jug.
Now add your pani puri masala (homemade or store-bought), lemon juice, cumin powder, sugar, and the rest of the water. Mix it all together and adjust the salt/lemon to your taste.
Chill the water and add boondi just before serving.
- Pani puri masala can be stored for up to a month in an airtight container.
- You can freeze the pani puri paste for water (made in step 1 of the water recipe) in an ice-tray and store it in a ziplock. It is good for up to 3 months, so you can use it as needed and don't have to make the chutney again and again. I always have it in the fridge ready to use when I'm craving pani puri!
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