Snacks
Pani Puri with Beetroot Filling: A Colorful Twist on a Street Food Classic
Original name: Pani Puri with Beetroot Filling
About this dish
Pani puri, also known as golgappa or puchka, is a beloved South Asian street snack of crisp, hollow semolina shells filled with spiced potato, tangy tamarind water, and a hit of cool yogurt. This version swaps the usual potato filling for a vibrant beetroot masala that is sweet, earthy, and a little bit addictive.
The deep ruby color looks stunning on a platter, and the natural sweetness of the beetroot pairs beautifully with the zingy, mint-forward pani. It is a fun, hands-on starter for parties, and once you master the assembly line, it becomes second nature.
Make the components ahead and let guests fill their own puris for maximum crunch and laughter.
Ingredients
UK and US measurements are both included for every recipe.
Fine semolina (sooji/rava)
grain120 g
Imperial measurement: 1 cup
All-purpose flour (maida)
grain2 tbsp
Water, for dough
liquid80 ml
Imperial measurement: 1/3 cup
Oil, for frying
fat1 L
Imperial measurement: 4 cups
Potato, boiled and mashed
vegetable150 g
Imperial measurement: 1 large potato
Beetroot, boiled and grated
vegetable150 g
Imperial measurement: 1 medium beetroot
Red onion, finely chopped
vegetable50 g
Imperial measurement: 1/4 cup
Green chili, finely chopped
vegetable1 tsp
Fresh coriander leaves, chopped
herb2 tbsp
Roasted cumin powder
spice1 tsp
Chaat masala
spice1 tsp
Black salt (kala namak)
seasoning1/4 tsp
Tamarind pulp
fruit2 tbsp
Fresh mint leaves
herb30 g
Imperial measurement: 1 cup
Water, for pani
liquid500 ml
Imperial measurement: 2 cups
Sugar
other1 tsp
Method
Make the puri dough
5 minutesIn a large bowl, whisk together the fine semolina, all-purpose flour, and a pinch of salt. Add the water gradually and knead into a stiff, smooth dough. Cover with a damp cloth and rest for 20 minutes.
Roll and cut puris
10 minutesDivide the dough into small equal balls (about 20-24). On a lightly floured surface, roll each ball into a thin 2-inch circle. Keep the rolled puris covered to prevent drying.
Fry the puris
15 minutesHeat oil in a deep heavy-bottomed pan to 180°C (350°F). Fry the puris one at a time, pressing gently with a slotted spoon so they puff up. Cook until golden and crisp, about 30 seconds per side. Drain on paper towels.
Prepare the beetroot filling
5 minutesIn a bowl, combine the mashed potato, grated beetroot, chopped onion, green chili, coriander leaves, roasted cumin powder, chaat masala, and black salt. Mix well and taste for seasoning.
Make the pani (mint water)
5 minutesBlend the mint leaves, tamarind pulp, sugar, and water until smooth. Strain into a jug and Chill for 15 minutes. Adjust salt and spice as desired.
Assemble and serve
2 minutesCrack a small hole in the top of each puri. Fill with a spoonful of beetroot filling, then dip into or pour over the chilled pani. Serve immediately so the puris stay crisp.
Equipment
- Heavy-bottomed deep pan for frying
- Slotted spoon
- Mixing bowls
- Blender
- Rolling pin
- Paper towels
Nutrition facts
Tips
- Keep the dough stiff, a soft dough will not puff up properly when fried.
- Fry the puris on medium-high heat and press them gently with the slotted spoon to help them balloon.
- The beetroot filling can be made up to 2 days ahead and stored in the fridge.
- If you want a spicier pani, add a few extra green chilies to the blender.
Serving suggestions
- Serve as a starter or snack with extra pani on the side.
- Arrange the puris, filling, and pani in separate bowls so guests can assemble their own.
- Pair with a cooling yogurt drink like lassi for a festive spread.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Sita Thapa
Specialises in Nepalese cuisineSita is a dal bhat specialist. She says the secret is burning the garlic just a little.
Describe yourself in three words: Warm, laughing, generous portions.