Snack
Pani Puri with Sweet Potato Filling
About this dish
Pani puri, the beloved South Asian street snack, gets a comforting twist with a spiced sweet potato filling. Golden puris are filled with mashed sweet potato, then dunked into tangy, minty pani for a burst of flavors.
This recipe respects tradition while adding a hint of sweetness, perfect for chilly nights.
Ingredients
UK and US measurements are both included for every recipe.
Sweet potatoes
vegetable500 g
Imperial measurement: 1 lb
Puri shells
grain24 pieces
Fresh mint leaves
herb1 cup
Fresh coriander leaves
herb1/2 cup
Green chilies
vegetable2
Tamarind paste
seasoning2 tbsp
Cumin powder
spice1 tsp
Salt
seasoningto taste
Water
liquid2 cups
Oil for frying
fat1 cup
Method
Cook sweet potatoes
15 minutesBoil sweet potatoes in water until soft, then peel and mash.
Make filling
2 minutesMix mashed sweet potato with cumin powder and salt.
Prepare pani
5 minutesBlend mint, coriander, green chilies, tamarind, and water. Strain.
Assemble
3 minutesCrack puris, fill with sweet potato, and serve with pani.
Equipment
- [object Object]
Nutrition facts
Tips
- For extra crispiness, warm the puris in a low oven before filling.
- Adjust the pani's tanginess by adding more tamarind or lemon juice.
- If you can't find ready-made puris, you can make them from scratch, but it's time-consuming.
Serving suggestions
- Serve immediately as an appetizer or snack. Arrange puris on a plate with a bowl of pani for dipping.
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Recipe by
Nabin Gurung
Specialises in Nepalese cuisineNabin makes momos at 3am when he can't sleep. His chili oil is classified as a controlled substance by his roommates.
Describe yourself in three words: Sleepy but brilliant, lives nocturnally.