Pani Puri (Nepali Style)
It's also popular in Nepal! Round treats with sour and spicy water
Description
Originally an ultra-famous street food from India, but boasts explosive popularity among youth in neighboring Nepal. You crack the top of a ping-pong ball-sized crispy fried hollow dough called 'Puri' with a finger, stuff it with spiced potatoes/beans, pour in sour-spicy cold water flavored with tamarind/spices (Pani=Tapsi), and eat in one bite.
Restaurants serving Pani Puri (Nepali Style)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Puri(Store-bought ready-to-fry discs are handy)
- Potatoes
- Chickpeas
- Tamarind
- Pani Puri Masala
- Mint
Instructions
- [Authentic Recipe]
- [Filling Prep]: Mash boiled potatoes, mix with boiled chickpeas, minced onion, green chilies, cumin, and coriander to make filling.
- [Pani (Magic Water) Prep]: Dissolve tamarind paste, mint, coriander, black salt, and Pani Puri Masala in water and chill (Nepali style prefers stronger sourness).
- [Right Before Eating]: Crack the top of the Puri (fried ball), stuff a little filling, and brim with Pani.
Learn more Spice, substitutes, tips
Key spices
Pani Puri Masala、Tamarind、Mint
Substitutes at Japanese supermarkets
Buying commercial 'Pani Puri Kits' online or at Halal shops is easiest
Pairing
None(Eaten standing at stalls)
Trivia
Compared to India, Nepali Pani Puri has more potato filling and the water (Pani) is characterized by very strong sourness. In the evening, schoolgirls form massive crowds around Pani Puri stalls—a snack of youth.
Eating tips & etiquette
[Wanko-soba Style]: At stalls, the vendor skillfully makes one Pani Puri and places it in the customer's small dish; the customer eats it whole in one 'chomp' to avoid spilling the water. Once eaten, the next is placed immediately.
Allergen
Wheat (due to Puri)