Snack
Pani Puri with Rye Filling
About this dish
Pani puri is a beloved Indian street snack that bursts with tangy, spicy water and a savory filling. This version swaps the usual chickpea or potato mix for a hearty rye and vegetable filling, adding a lovely nutty flavor and a satisfying chew.
It's a fun, interactive dish that brings the vibrancy of Indian streets to your table, with a healthier twist.
Ingredients
UK and US measurements are both included for every recipe.
Dry rye berries
grain1 cup (about 180g)
Imperial measurement: 1/2 cup
Water for soaking
liquid3 cups
Water for cooking
liquid3 cups
Salt
seasoning1 teaspoon
Potato, boiled and mashed
vegetable1 medium (about 150g)
Imperial measurement: 1 medium
Onion, finely chopped
vegetable1/2 medium
Green chili, finely chopped
vegetable1 teaspoon
Fresh coriander leaves, chopped
herb2 tablespoons
Chaat masala
spice1 teaspoon
Roasted cumin powder
spice1/2 teaspoon
Lemon juice
liquid1 tablespoon
Fresh mint leaves
herb1 cup packed (about 30g)
Imperial measurement: 1 cup packed
Fresh coriander leaves
herb1/2 cup packed (about 15g)
Imperial measurement: 1/2 cup packed
Green chilies
vegetable2-3
Ginger, roughly chopped
spice1-inch piece
Tamarind concentrate
seasoning1/2 teaspoon (or to taste)
Imperial measurement: 1/2 teaspoon
Black salt (kala namak)
seasoning1 teaspoon
Roasted cumin powder (for pani)
spice1 tablespoon
Chaat masala (for pani)
spice1 teaspoon
Cold water (for pani)
liquid3 cups
Puri shells (store-bought or homemade)
grain24-30 pieces
Method
Cook the rye berries
30 minutesRinse the rye berries and soak them in 3 cups of water for at least 6 hours or overnight. Drain and transfer to a saucepan with 3 cups fresh water and 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the rye berries are tender but still chewy. Drain any excess water and set aside to cool.
Prepare the rye filling
10 minutesIn a mixing bowl, combine the cooled rye berries with the mashed potato, chopped onion, green chili, coriander leaves, chaat masala, roasted cumin powder, and lemon juice. Mix well and adjust seasoning with salt if needed. The filling should be flavorful and slightly moist.
Make the mint-coriander water (pani)
10 minutesIn a blender, blend together the fresh mint leaves, coriander leaves, green chilies, ginger, tamarind concentrate, black salt, roasted cumin powder, chaat masala, and a splash of water. Blend into a smooth paste, then add the remaining cold water and blend until combined. Taste and adjust spices as needed. Refrigerate until serving.
Assemble the pani puri
15 minutesJust before serving, gently crack the top of each puri shell with your thumb or a spoon to make a small opening. Stuff each puri with about 1 teaspoon of the rye filling. Arrange them on a serving platter. Serve the chilled pani in small bowls or a pitcher on the side.
Equipment
- Saucepan
- Mixing bowls
- Blender
- Serving platter
- Small bowls for pani
Nutrition facts
Tips
- For extra crunch, add a few sev (crunchy chickpea noodles) on top of each filled puri just before serving.
- The rye berries can be cooked in advance and stored in the refrigerator for up to 3 days, making assembly quick when you're ready to serve.
- Prepare the pani a few hours ahead to allow the flavors to meld. It will keep in the fridge for up to 2 days.
- If you prefer a sweeter touch, serve with a side of sweet tamarind chutney to drizzle inside the puris.
Serving suggestions
- Serve the pani puri immediately after filling to keep the puris crisp. Provide small spoons for pouring the pani into each puri, and encourage guests to eat them in one bite for the full burst of flavors.
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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.