Panipuri Nibbles

Panipuri Nibbles are light, crisp hollow dough balls filled with spiced potatoes and chickpeas, finished with tangy tamarind and fresh mint water. Each bite delivers a burst of textures and flavours – crunchy, soft, spicy, sweet, and sour all at once. Perfect for family gatherings or casual entertaining, they are as fun to make as they are to eat.

Prep Time 40

Cook Time 15

Total Time 55

Servings Puris

Ingredients

For the Puris:

1 cup semolina fine
2 tbsp all-purpose flour
¼ tsp baking soda
1 pinch salt
½ cup water adjust as needed
Oil for deep frying

For the Filling:

2 medium potatoes boiled and mashed
½ cup chickpeas cooked
¼ cup red onion finely chopped
1 tsp cumin powder roasted
½ tsp red chilli powder
salt to taste
2 tbsp fresh coriander chopped

For the Tamarind Chutney:

3 tbsp tamarind paste
2 tbsp brown sugar
½ tsp cumin powder roasted
1 pinch salt
½ cup water

For the Mint Water (Pani):

1 cup mint leaves fresh
½ cup coriander leaves fresh
2 medium green chillies adjust to taste
1 tsp cumin powder roasted
1 tsp chaat masala
1 tbsp lemon juice
2 cups cold water
salt to taste

Instructions

Prepare the Puris:

In a bowl, combine semolina, flour, baking soda and salt.
1 cup semolina, 2 tbsp all-purpose flour, ¼ tsp baking soda, 1 pinch salt
Gradually add water and knead into a firm, smooth dough. Cover with a damp cloth and rest for 15–20 minutes.
½ cup water
Roll small portions of dough into tiny discs (about 2 inches in diameter).
Heat oil in a deep pan. Fry the discs on medium heat until they puff up and turn golden brown. Remove and drain on paper towels.
Oil

Make the Filling:

In a bowl, mash the boiled potatoes and chickpeas together or you can leave the chickpeas whole.
2 medium potatoes, ½ cup chickpeas
Mix in chopped onions, cumin, red chilli, salt and coriander. Taste and adjust seasoning.
¼ cup red onion, 1 tsp cumin powder, ½ tsp red chilli powder, salt, 2 tbsp fresh coriander

Prepare the Tamarind Chutney:

Combine tamarind paste, brown sugar, roasted cumin powder, salt and water in a small saucepan.
3 tbsp tamarind paste, 2 tbsp brown sugar, ½ tsp cumin powder, 1 pinch salt, ½ cup water
Bring to a gentle boil, stirring until smooth. Let cool.

Make the Mint Water (Pani):

Blend mint leaves, coriander leaves, green chillies, roasted cumin, chaat masala, lemon juice and salt with a little water until smooth.
1 cup mint leaves, ½ cup coriander leaves, 2 medium green chillies, 1 tsp cumin powder, 1 tsp chaat masala, 1 tbsp lemon juice, 2 cups cold water, salt
Strain the mixture into a bowl and add the remaining cold water. Adjust salt and spice as needed. Chill until ready to serve.

Assemble and serve:

Carefully crack open the top of each puri.
Spoon in a little potato and chickpea filling.
Add a drizzle of tamarind chutney.
Just before eating, dip the filled puri into the mint water and enjoy in one bite!
Repeat until all puris are eaten – and watch everyone’s faces light up with that first flavour burst.

Equipment

Notes

This recipe is interactive, fun, and perfect for a family-style meal or party snack. It’s best enjoyed fresh, so plan to assemble right before eating.

Nutrition