Gluten-Free Pani Puri

Discover the irresistible magic of **Gluten-Free Pani Puri**, a delightful spin on the beloved Indian street food, now made accessible for those with gluten sensitivities. Crafted with a custom blend of gluten-free flour, tapioca flour, and xanthan gum, these crispy puris are perfectly fried to golden perfection. The filling is a flavor explosion of spiced mashed potatoes, chickpeas, and zesty onions, while the tangy-sweet-spicy pani is a refreshing medley of mint, tamarind, and aromatic spices like cumin and chaat masala. Ready in just an hour, this recipe ensures every bite is crunchy, savory, and gluten-free, making it ideal for parties, family gatherings, or anytime you're craving authentic Indian flavors. Serve these bite-sized delights fresh for an unforgettable snacking experience that's sure to impress!

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup gluten-free flour blend
• 2 tablespoons tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 0.5 cup water
• 2 cups oil for frying
• 2 medium boiled potatoes, mashed
• 1 cup boiled chickpeas
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 0.25 cup chopped coriander leaves
• 2 tablespoons tamarind paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon black salt
• 1 teaspoon chaat masala
• 0.5 cup mint leaves
• 0.25 cup fresh coriander leaves
• 1 inch piece ginger
• 2 tablespoons lemon juice
• 1 tablespoons jaggery
• 3 cups water for pani

Directions

Step 1

In a mixing bowl, combine the gluten-free flour blend, tapioca flour, xanthan gum, and salt.

Step 2

Add water gradually and knead to form a smooth dough. It should not be too soft or too hard.

Step 3

Cover the dough with a damp cloth and let it rest for 10 minutes.

Step 4

Heat oil in a deep fryer or a heavy-bottomed pan over medium heat.

Step 5

Divide the dough into small balls and roll them into small puris, roughly 2 inches in diameter.

Step 6

Fry the puris in hot oil until they puff up and turn golden brown. Remove and drain on paper towels.

Step 7

For the filling, mix boiled potatoes, chickpeas, chopped onion, green chilies, and chopped coriander leaves in a bowl. Season with salt to taste.

Step 8

For the spicy water (pani), blend mint leaves, coriander leaves, ginger, green chilies, tamarind paste, coriander powder, cumin powder, black salt, chaat masala, lemon juice, jaggery, and water until smooth.

Step 9

Strain the mixture through a sieve to get smooth pani for the puris.

Step 10

To assemble, poke a hole on top of each puri, fill with the potato-chickpea mixture and then pour in spicy pani.

Step 11

Serve immediately for the best crunchy experience.

Nutrition Facts

Serving size	2244.8 grams (2244.8g)

Amount per serving	% Daily Value*
Calories	5340

Total Fat 484.20g	621%
Saturated Fat 69.00g	345%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3738mg	163%
Total Carbohydrate 265.60g	97%
Dietary Fiber 40.30g	144%
Total Sugars 52.40g
Protein 38.20g	76%

Vitamin D 0IU	0%
Calcium 671mg	52%
Iron 21mg	116%
Potassium 3422mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.2%

Protein: 2.7%

Carbs: 19.1%