Snacks 🤖 AI Generated

Pani Puri Shots - Crispy Indian Street Food, 40% Lighter

Miniature pani puri bites served as elegant shot glasses—all the tangy, spicy Indian street magic without the deep-fried heaviness. Our Fat Switch swaps traditional fried puri shells for air-popped versions and replaces cream-laden filling with protein-rich Greek yogurt, cutting 230 calories while amplifying authentic flavor.

25m

Prep Time

15m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 2 medium boiling potatoes (250g), cubed
✓ 8 small puri shells (or wonton wrappers as base)
✓ 1 tbsp oil spray (for air-popping or baking)
✓ 1/2 cup fresh mint leaves, finely chopped
✓ 1/4 cup fresh cilantro, chopped
✓ 1 small red onion, minced
✓ 1 tsp roasted cumin seeds
✓ 1/2 tsp chaat masala
✓ 1 green chili, minced (optional)
✓ Sea salt to taste
✓ 120g plain 0% Greek yogurt (or hung curd)
✓ 60ml tamarind concentrate (or paste)
✓ 2 Medjool dates, pitted and blended into paste
✓ 1/4 cup water
✓ 1/4 tsp black salt (kala namak)
✓ Pinch of white pepper
✓ 2 tbsp boiled chickpeas (optional garnish)

👨‍🍳 Instructions

1. Prepare the Puri Shells: If making from scratch: knead 1 cup maida flour with water and salt, rest 30 min, roll thin discs, and air-fry at 375°F for 2–3 min until golden and puffed. If using store-bought, lightly spray with oil and warm in oven at 350°F for 3 min to restore crispness. Set aside on paper towels.

2. Cook Potatoes: Boil cubed potatoes in salted water for 8–10 minutes until fork-tender. Drain well and set aside to cool slightly, then mash gently—keep some texture, don't purée.

3. Make Tamarind-Date Sauce: In a small bowl, whisk tamarind concentrate with blended date paste and water until smooth. Season with black salt and white pepper. Taste and adjust tanginess; sauce should be balanced between sweet, sour, and salty.

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4. Blend Greek Yogurt Mixture: In another bowl, fold mashed potatoes into Greek yogurt gently. Season with 1/4 tsp chaat masala and sea salt. Mix until creamy but not runny—it should hold shape when spooned.

5. Assemble Fresh Herb Garnish: On a small cutting board, combine chopped mint, cilantro, red onion, minced green chili, and roasted cumin seeds in a pile. Keep separate until service to maintain freshness and color.

6. Build the Shot Glasses: Take 2 shot glasses or small bowls. Crumble or break 1 puri shell into each glass as base layer. Spoon 3 tbsp yogurt-potato mixture on top of puri pieces.

7. Layer the Flavors: Drizzle 2 tbsp tamarind-date sauce over potato mixture, allowing it to pool slightly. Top with scattered mint-cilantro-onion garnish and a few chickpeas if using.

8. Add Finishing Crunch: Break remaining puri shells into shards and arrange vertically on top of each shot to create a crown effect—this adds textural drama and maintains the iconic 'pani puri' presentation.

9. Chill Briefly (Optional): Refrigerate assembled shots for 5 minutes if time allows; the cold temperature makes the mint more refreshing and sets the layers. Serve immediately before puri loses crispness.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates58g

Fat8g

🏷️ Tags

#Indian street food appetizers#protein-packed snacks under 350 calories#healthy pani puri recipe

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