Chaat, Kids Recipes, Reviews

BAKED PANI PURI WITH BOONDI

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Who doesn’t like Pani Puri? I am no exception to this as well. I was recently asked by Dipfoods to write reviews for their products and made this Pani Puri. Yes, you heard it right. It is baked and not fried. Dip Baked Pani Puri has the same taste and without any compromise crunchy in every bite as well. It has less than 2% oil content which is good news for health watchers and is a packet full of goodness. And the best past is they claim it has almost 6 months shelf life and has the crispiness throughout. I have a Pani Puri recipe already, but this one is different from many perceptives. I have used boondi here and the puris are baked. Also I have used Black Channa in place of sprouted moong there. So it is a different recipe altogether.

 

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The spicy chutneys that go in to this dish are the highlighting factors that contribute to the taste of the chaat. The boiled potatoes with spices added to them and boondi adds to the taste. You can make many variations with this recipe and can make Dahi Pani Puri, Masala Puri etc. This puri is shaped as a cup as compared to the normal puris. So when unexpected guests pop over or your are craving for a real chaat treat try this one out. My daughter loves chaats and I make most often all kinds of chaat recipes. This one is a healthy substitute to  puris and I thoroughly enjoyed making it. It vanished as soon as it was made and I guess this is going to be a regular recipe on weekends in my kitchen. Check out my other chaat varieties and let me know how they turned out.

Bhel Puri

Masala Puri

Pani Puri

Palak Chaat

Dahi Puri

Check out their website at  at http://www.dipfoods.com for more.

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Print Recipe
BAKED PANI PURI WITH BOONDI
Prep Time 10 min
Cook Time 10 min
Servings
People
Prep Time 10 min
Cook Time 10 min
Servings
People
Instructions
  1. Boil Potatoes and peel their skin.
  2. Mash htem nicely.
  3. Add red chilli powder, turmeric powder, salt and chaat masala powder.
  4. Mix well.
  5. Assemble all the ingredients like chopped onion, potato masla, boiled channa, boondi and sweet and green chutneys.
  6. Take the pani puri.
  7. Arrange them on a plate.
  8. Add potato filling.
  9. Add boiled channa.
  10. Add chopped onion.
  11. Add green chutney.
  12. Add sweet chutney.
  13. Add boondi.
  14. Garnish with coriander leaves.
  15. Serve immediately.
Recipe Notes

Serve immediately after making Pani Puri. Else they tend to get soggy.

You can add any sprouts of your choice as a filling.

Add more spice in the chutney if you want it spicier.

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