Nut-Free Panipuri
Get ready to delight your taste buds with a zesty twist on a beloved Indian street food classic—Nut-Free Panipuri! This allergen-friendly version retains all the bold flavors and crisp textures you love without using nuts, making it perfect for gatherings and dietary restrictions. Featuring crispy store-bought puris, a hearty potato and yellow moong dal stuffing, and a tangy, refreshingly spiced mint-coriander water, this recipe is bursting with vibrant flavors in every bite. With a prep time of just 15 minutes and easy-to-follow steps, you can whip up this snack effortlessly. Topped off with boondi for an irresistible crunch, serve these chilled and watch them disappear in no time. Perfect for parties or as an indulgent treat, Nut-Free Panipuri promises to be a crowd-pleasing hit while being safe for nut-free diets.
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Ingredients
- 30 store-bought puris
- 3 medium boiled potatoes
- 0.5 cup yellow moong dal
- 1 teaspoon black salt
- 1 teaspoon rock salt
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 2 tablespoons tamarind paste
- 1 cup mint leaves
- 1 cup coriander leaves
- 3 medium green chilies
- 2 tablespoons jaggery
- 4 cups cold water
- 0.5 cup boondi
Directions
Step 1
Rinse and soak the yellow moong dal in water for about 1 hour. Then, drain and cook it in boiling water until soft but not mushy, about 15 minutes. Drain and set aside to cool.
Step 2
Boil the potatoes until tender, peel them and mash them roughly in a bowl.
Step 3
Add the cooked moong dal, 1/2 teaspoon black salt, 1/2 teaspoon rock salt, and 1 teaspoon cumin powder to the mashed potatoes. Mix well and set aside as the stuffing.
Step 4
To make the pani (spiced water), blend mint leaves, coriander leaves, green chilies, tamarind paste, and jaggery into a smooth paste.
Step 5
In a large bowl, combine the paste with 4 cups of cold water. Stir in the remaining 1/2 teaspoon black salt, 1/2 teaspoon rock salt, and 1 teaspoon chaat masala. Adjust salt and spice levels as per your taste preference.
Step 6
Chill the pani in the refrigerator for at least 10 minutes for best flavor.
Step 7
Make a small hole in the center of each puri using your thumb, being careful not to break them.
Step 8
Fill each puri with the potato-moong dal mixture, a few crunchy boondis, and then dip it into the spicy water or pour a small spoonful of pani over – to enjoy them instantly.
Nutrition Facts
| Serving size | 2752 grams (2752.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5285 |
| Total Fat 221.80g | 284% |
| Saturated Fat 67.10g | 335% |
| Cholesterol 0mg | 0% |
| Sodium 9452mg | 411% |
| Total Carbohydrate 737.20g | 268% |
| Dietary Fiber 66.00g | 236% |
| Total Sugars 75.00g | |
| Protein 113.30g | 227% |
| Vitamin D 0IU | 0% |
| Calcium 1218mg | 94% |
| Iron 36mg | 201% |
| Potassium 5344mg | 114% |
Source of Calories