Snack

Pani Puri with Farro Filling (Healthy Indian Street Food)

Original name: Pani Puri with Farro Filling

Prep

40 min

Cook

20 min

Servings

IndianMediumSnackVegetarianPescatarian

About this dish

Crunchy puris filled with a hearty, lemony farro and potato mixture, then dunked in spicy, tangy pani water. A wholesome twist on the classic Indian street snack that brings all the fun and flavor to your table.

Ingredients

UK and US measurements are both included for every recipe.

farro

grain

1/2 cup (90g)

Imperial: 1/4 cup

boiled potato

vegetable

1 medium (150g)

Imperial: 1 medium

red onion

vegetable

2 tbsp (20g)

Imperial: 2 tablespoons

green chili

vegetable

1 tsp (5g)

Imperial: 1 teaspoon

coriander leaves

herb

2 tbsp (8g)

Imperial: 2 tablespoons

lemon juice

liquid

1 tbsp (15ml)

Imperial: 1 tablespoon

chaat masala

spice

1/2 tsp

Imperial: 1/2 teaspoon

salt

spice

1/2 tsp

Imperial: 1/2 teaspoon

fresh mint

herb

1 cup (30g)

Imperial: 1 cup

coriander leaves

herb

1/2 cup (15g)

Imperial: 1/2 cup

green chili

vegetable

1-2 (5g)

Imperial: 1-2

ginger

vegetable

1 inch piece (15g)

Imperial: 1 inch piece

tamarind paste

seasoning

1 tsp (5ml)

Imperial: 1 teaspoon

roasted cumin powder

spice

1 tsp

Imperial: 1 teaspoon

black salt

spice

1/2 tsp

Imperial: 1/2 teaspoon

water

liquid

2 cups (480ml)

Imperial: 2 cups

puris

grain

20-24

tamarind chutney

seasoning

1/2 cup (120ml)

Imperial: 1/2 cup

pomegranate arils

fruit

1/4 cup (40g)

Imperial: 1/4 cup

sev

grain

1/4 cup (15g)

Imperial: 1/4 cup

Method

Cook the farro

30 min

Rinse farro and soak in water for 30 minutes. Drain, then add to a saucepan with 1 1/2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender but still chewy. Drain excess water and let cool.

Make the filling

5 min

In a bowl, combine cooked farro, mashed potato, red onion, green chili (if using), coriander, lemon juice, chaat masala, and salt. Mix well and adjust seasoning to taste. Set aside.

Prepare the pani water

10 min

In a blender, add mint, coriander, green chilies, ginger, tamarind paste, roasted cumin powder, black salt, and 1/2 cup water. Blend into a smooth paste. Transfer to a large bowl, add remaining 1 1/2 cups water, and mix. Taste and adjust salt or spice. Chill until serving.

Assemble the puris

10 min

Gently crack the top of each puri to make a small hole. Stuff a teaspoon of the farro-potato filling into each puri. Top with a little tamarind chutney.

Serve

5 min

Arrange the filled puris on a platter, pour the chilled pani into small bowls, and garnish puris with pomegranate seeds or sev if desired. Serve immediately: each puri should be dipped into the pani just before eating to retain crispness.

Equipment

Mixing bowls
Blender
Small saucepan
Frying pan for puris (if making fresh)

Nutrition facts

360 kcal

Calories

8 g

Protein

62 g

Carbohydrates

4 g

Fat

8 g

Fiber

600 mg

Sodium

Tips

To save time, use store-bought puris and pani masala mix, but homemade pani makes it extra special.
Soak farro overnight for faster cooking and a softer bite.
For a gluten-free version, use gluten-free puris and ensure tamarind paste is GF.
Adjust the spice level by adding or reducing green chilies in both filling and pani.

Serving suggestions

Serve as a party starter or fun weekend snack. Pair with masala chai or mint lemonade and extra tamarind chutney on the side.

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Recipe by

Sita Thapa

Specialises in Nepalese cuisine

Sita 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.