By Tarishi Shrivastava
October 30, 2024
Pineapple pani puri, the Indian street snack, gets a tropical twist! The sweetness of the pineapple balances out the spiciness and mintiness of the pani, adding a whole new dimension to each bite. Here is how to make this tangy street-style delight:
Pani puri shells 1 cup pineapple juice 4-6 mint leaves ½ cup coriander leaves 1-2 green chillies ½ teaspoon black salt 1 teaspoon chaat masala 1 tablespoon tamarind pulp boiled potato ¼ cup black chickpeas (kala chana) Salt to taste
Blend pineapple juice, mint leaves, coriander leaves, green chillies, black salt, chaat masala, tamarind pulp, and salt. Adjust seasoning.
Pour the blended mixture into a strainer to remove the pulp and refrigerate for 10 minutes.
In a bowl, mix the mashed potato and black chickpeas. Add a pinch of salt and chaat masala.
Open each puri, add a little filling, and pour in the pineapple pani. Serve and enjoy!