Mexican Pani Puri
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.
Ingredients
- 50 Pani Puri
Homemade Pani Puri Masala:
- 2 tbsp mango powder (amchur)
- 2 tbsp roasted cumin powder
- 1 tbsp red chili powder
- 1 tsp black pepper powder
- 1 tsp fennel (saunf) powder
- 1/4 tsp asafoetida powder (hing) , optional
- 1 tsp black salt
- salt , to taste
Filling:
- 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
Water:
- 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)
Instructions
Homemade Pani Puri Masala:
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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.
Filling:
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Mix together all of the ingredients and adjust any seasonings to taste.
Water:
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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.
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Transfer this paste to a large jug.
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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.
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Chill the water and add boondi just before serving.
Recipe Notes
- 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!