Air-Fried Pani Puri: A Healthy Twist On Street Food

Pani puri is a popular Indian street food that is typically deep-fried. However, it is possible to make a healthier version of this dish by using an air fryer. This method of preparation reduces the amount of oil used, making it a more nutritious option. The process involves preparing the dough, shaping it into small balls, and then air-frying them to create crispy, puffed puris. The puris can be filled with a variety of flavours and ingredients, such as spicy potatoes, chutneys, and tangy pani (water). This recipe allows individuals to enjoy the taste of pani puri while reducing the amount of unhealthy fats typically associated with deep-frying.

Making the puri

If you're craving pani puri but don't want to deep fry the puri, you can use an air fryer for a healthier alternative. You can either make the puri from scratch or use store-bought, ready-to-cook/fry puri.

If you're making the puri from scratch, you'll need the following ingredients:

• Atta or whole-wheat flour
• Oil
• Salt
• Warm water

Here's what you need to do:

• Add the flour and salt to a large bowl and mix well.
• Add oil and mix well, breaking any lumps by rubbing the flour between your palms.
• Gradually add warm water and knead the mixture into a soft, stretchy dough.
• Cover the dough and let it rest for about 10 minutes.
• Preheat your air fryer to 350°F for 7 minutes.
• Clean the air fryer basket and line it with parchment paper.
• Divide the dough into small balls and roll them into thin, disc-shaped tortillas or rotis.
• Use a round cookie cutter to cut small discs out of the rolled-out dough.
• Place the discs on the air fryer basket.
• Cook for 3 minutes, flip them over, and cook for another 2 minutes. The puri should puff up and have brown edges.
• Transfer the cooked puri to a cooling rack.

If you're using store-bought, ready-to-cook/fry puri, follow these steps:

• Preheat your air fryer to 360°F for about 5 minutes.
• Arrange the puri in a single layer in the air fryer basket.
• (Optional) Apply some oil to the puri by taking a few drops of oil onto your hand and gently rubbing the puri between your palms.
• Air fry the puri for 2 minutes.
• Remove the puri and set it aside. Continue with the next batch, if necessary.
• It is important to preheat the air fryer after every 2 batches of air frying.

And there you have it! Homemade, air-fried puri ready to be filled and enjoyed!

Filling options

Pani puri, a popular Indian street food, is a round, ball-shaped, hollow puri filled with flavourful water ('pani') and other tasty ingredients. The puri is traditionally deep-fried, but it can also be made in an air fryer for a healthier option.

• Spicy, tangy mint-cilantro pani (water)
• Spicy, flavourful potato mixture
• Black chickpeas
• Boiled potato mix with spices like salt and chilli powder
• Green chutney/tamarind chutney
• Onion
• Coriander leaves
• Sev (crispy, fried noodles made from besan flour)
• Boondi (fried, crispy chickpea balls)
• Spicy, tangy, sweet chutneys
• Finely chopped onion
• White peas gravy
• Potato ragda
• Khara boondi (a type of fried snack)
• Chat masala
• Sprouted steamed mung beans
• Beaten yogurt
• Dahi puri
• Mashed peas
• Red chilli powder
• Lime juice

Making the pani

• Fresh mint leaves
• Coriander leaves
• Khara boondi
• Water

Chop the coriander and mint leaves finely, and add them to a bowl with the khara boondi and water. Mix everything well and keep it aside. You can adjust the spiciness and tanginess of the pani to your taste.

If you're using a ready-to-mix packet, simply follow the instructions on the packet to prepare the pani.

You can also get creative and experiment with different flavours of pani. For example, you could try making strawberry or pineapple pani for a unique twist on the traditional recipe.

Once you've made the pani, you can assemble your pani puri by poking a hole in the puri, filling it with the desired fillings, and then pouring in the tangy and spicy water. It's best to eat pani puri immediately after assembling to avoid the puri becoming soggy.

Assembling the pani puri

To assemble the pani puri, first take a puri and poke a hole in it using your thumb or a spoon. Next, fill the puri with the onion, coriander leaves, ragda, sev, boondi, pani puri masala pani, mint chutney, and tamarind-dates chutney. Repeat this process for 6-7 more puris to make a platter. Finally, sprinkle some chat masala and pour some tangy and spicy water.

You can also make a sukha puri by preparing the puri with a hole and stuffing it with chat masala and mashed peas. Instead of adding water, add more spices, a small squeeze of lime, and a garnish of finely chopped coriander and sev.

Serving suggestions

Pani puri is a popular Indian street food, loved by people of all ages. It is a round, ball-shaped, hollow puri, filled with a spicy, flavorful mixture of potato and black chickpeas, and flavourful pani (water).

• Spicy Potato and Black Chickpea Filling: Pani puri is traditionally served with a spicy potato mixture. You can add boiled black or white chickpeas for added flavour and texture. This filling is then stuffed inside the puffed-up puris.
• Flavourful Pani (Water): The pani or water is what gives pani puri its signature tangy and spicy taste. You can make the pani by mixing a ready-to-mix pani puri masala packet with water. Add chopped coriander leaves and khara boondi for an extra crunch. You can also make your own pani by blending coriander, mint, green chillies, salt, chaat masala, and lemon juice.
• Chutneys: Pani puri can be served with various chutneys, such as tamarind chutney, mint chutney, and sweet chutney. These chutneys add a burst of flavour to the dish.
• Onion and Coriander: For added freshness and crunch, you can chop some onions and coriander leaves to sprinkle inside the pani puri.
• Sev and Boondi: Sev, which are small, crispy noodles made from chickpea flour, and boondi, which are tiny, fried chickpea flour balls, can be added to the pani puri for texture and flavour.
• Customise the Flavour: Pani puri can be customised to suit your taste preferences. You can make it spicier by adding more chilli powder or chilli flakes. If you prefer a tangier taste, you can add more tamarind chutney or lemon juice.
• Presentation: When serving pani puri, it is customary to assemble 6-7 puris on a platter. You can sprinkle some chat masala and pour some tangy and spicy water over the puris to enhance the flavours.
• Sukha Puri: To end your pani puri feast, you can prepare a sukha puri. Make a hole in the puri and stuff it with chat masala and mashed peas. Instead of adding pani, squeeze a little lime over it and garnish with chopped coriander and sev.

Pani puri is a versatile and customisable snack that can be tailored to your taste preferences. Enjoy experimenting with different flavours and textures to create your perfect pani puri platter!

Frequently asked questions