Snack
Pani Puri with Asparagus Filling (Spring Twist)
Original name: Pani Puri with Asparagus Filling
About this dish
Pani puri, the beloved South Asian street snack of puffed semolina shells, gets a springtime makeover with a tender asparagus filling. In this version, the classic spicy mint water stays true to tradition while the stuffing swaps potato for earthy, lightly cooked asparagus.
It's a lively, crowd-pleasing bite that Nepali and Indian home cooks will recognise instantly.
Ingredients
UK and US measurements are both included for every recipe.
Pani puri shells
grain24 pieces
Asparagus
vegetable250 g
Imperial measurement: 8.8 oz
Boiled potato
vegetable1 medium (150 g)
Imperial measurement: 1 medium (5.3 oz)
Mint leaves
herb1 cup (20 g)
Imperial measurement: 1 cup (0.7 oz)
Coriander leaves
herb1/2 cup (10 g)
Imperial measurement: 1/2 cup (0.35 oz)
Green chilies
vegetable2 pieces
Tamarind paste
seasoning2 tbsp
Roasted cumin powder
spice1 tsp
Black salt
seasoning1/2 tsp
Chaat masala
spice1 tsp
Water
liquid500 ml
Imperial measurement: 2 cups
Ice cubes
other1 cup
Oil
fat500 ml
Imperial measurement: 2 cups
Method
Prepare the asparagus filling
5 minutesHeat a teaspoon of oil in a pan. Add the asparagus pieces and sauté for 3-4 minutes until tender but still bright green. If using potato, mix it in. Season with a pinch of salt and chaat masala. Set aside to cool.
Make the spicy mint water (pani)
10 minutesIn a blender, combine mint, coriander, green chilies, tamarind paste, roasted cumin powder, black salt, and 1/2 cup of water. Blend to a smooth paste. Transfer to a large bowl, add remaining cold water and ice cubes, and stir well. Taste and adjust seasoning.
Fry the puri shells (if using homemade)
15 minutesIf using readymade shells, skip this step. For homemade, heat oil in a deep pan to 180°C (350°F). Roll small dough balls into thin discs and fry until puffed and golden. Drain on paper towels.
Assemble and serve
5 minutesCrack a small hole in each puri shell. Fill with a spoonful of asparagus filling. Dip each filled puri into the mint water and eat immediately. Repeat with remaining shells.
Equipment
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Nutrition facts
Tips
- Keep the mint water ice-cold for the most refreshing contrast with the crispy puri. Add ice cubes just before serving.
- If asparagus is thick, peel the lower stalks before chopping to keep the filling tender.
- Assemble puris just before eating so they stay crisp, soggy shells lose their charm.
- For a more traditional taste, add a tablespoon of boiled, mashed potato to the asparagus filling to help it hold together.
Serving suggestions
- Serve as a starter for a festive meal or as an evening snack with friends.
- Pair with a sweet tamarind chutney on the side for dipping.
- Offer extra mint water in individual small bowls so guests can dip their own puris.
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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.