I could eat pani puri every week if I could! It's so much fun to eat and so much flavor in each bite! But it's kinda of a hassle to make, so many components! The crispy puris, the spicy pani (water), the potato chickpea filling and all the toppings! So I resorted to making this easy pani puri chaat salad to get all of the flavors of the classic street food, but also to save so much time in making it at home!
What is Pani Puri?
Pani puri is one of the most popular street foods in India (it literally means water-fried flatbread). So much so that it is also know by so many other names: whether you've heard of it as golgappa, paani ke patashe, puchka , gupchup or fulki, it is always small bite sized crispy fried semolina puris that are filled with a minty, spicy, tangy pani (water) and a potato (aloo) chickpea (chana) mixture. They are served on the streets fresh so the pani (water) does not make the puri soggy and wet. You pop them into your mouth in one bite and get a burst of spicy, sour, sweet favor all at once! And then you keep repeating until you're full!
For other twists on Indian street foods, check out: Dabeli Sliders with Pomegranate Relish, Samosa Tostadas, Mango Spring Rolls
Now I would love to be able to make pani puri all the time but there is just so much involved with it. So instead I make this super easy pani puri chaat salad that has all of the same flavors but its just easy to put together!
What do you need to make this Easy Pani Puri Chaat Salad?
- Pani Puri Masala Concentrate - you can find these online or at a local Indian grocery store
- Oil - you need a good olive oil to make the pani puri masala concentrate into a creamy vinaigrette
- Honey - this is an optional ingredient to increase the sweetness of the vinaigrette
- Yogurt - another optional ingredient, this is to make the dressing creamy and also to balance out the salt and spices of the concentrate
- Potatoes - classic pani puri filling ingredient, make easily by just roasted in the oven
- Chickpeas - another classic pani puri filling, but using the quick canned version for ease
- Chaat Masala - I like to season the potatoes and chickpeas very simply with a little chaat masala!
- Chat Papdi puris - I like these store bought ones.
- Toppings: Sev, Tamarind Chutney, chopped red onions, fresh minced cilantro
How to make a Pani Puri Chaat Salad?
- First make the vinaigrette: using the pani puri masala concentrate as the flavor base, you need to dilute into a creamy dressing. I mixed the masala with olive oil, yogurt for creaminess, honey for a touch of sweetness, and water to get the right consistency.
- Roast the potatoes and chickpeas on a sheet pan: sheet pan pani puri! I love the roasting in the oven, it really makes everything so easy! Just toss everything on a sheet pan, into the oven and you're done.
- Combine the roasted potatoes and chickpeas with the pani puri vinaigrette and go crazy with the toppings! I like to top with some sev, chopped onions, cilantro and tamarind chutney. And don't forget the crunch puris for that true pani puri experience!
You might also like: Chaat-cuterie Board, Rose Glazed Funfetti Donuts, Coconut Gulab Jamun Truffles
Easy Pani Puri Chaat Salad
Pani Puri Vinaigrette
- 1 tablespoon pani puri chutney concentrate
- ¼ cup olive oil
- 1 tablespoon water
- 2 tablespoons yogurt
- 2 teaspoons honey
Pani Puri Salad
- 2 potatoes peeled, chopped into 1 inch pieces
- 1 can of chickpeas drained and rinsed
- 1 tablespoon cooking oil
- 1 tablespoon chaat masala
- 2 tablespoon red onion finely chopped
- 1 tablespoon cilantro chopped
- 2 tablespoons sev
- 2 tablespoons tamarind chutney optional
- 5-6 papdi puri
Make the Pani Puri Vinaigrette
- Combine the ingredients of the vinaigrette in a mason jar or a glass jar with a tight lid. Shake to combine.
- Set aside in the refrigerator while prepping the other ingredients.
Make Potato & Chickpea Salad
- Preheat oven to 400°, line a baking sheet with parchment paper.
- Transfer chopped potatoes and drained chickpeas to the prepared sheet pan. Drizzle with cooking oil, then sprinkle with chaat masala. Bake for about 20-25 minutes or until potatoes are fork tender.
- Transfer the spiced potato and chickpeas to a serving bowl, drizzle vinaigrette over (use as much or little as you would like). Stir to distribute.
- Serve with sev, tamarind chutney, onions, cilantro and crushed papdi.
One look at your photos, and I am craving your easy pani puri chat salad. I am digging those flavours and colours.
The Sudden Cook
Can't believe I've never tried this when I went to India! Thanks for sharing a lovely recipe:)
Thanks! Its definitely a must try!
I love a good Indian meal, and I am excited to try this one tonight. Just thought I would let you know
Hope you like it!!
This recipe is exactly what I was looking for! Can't wait to make it.
I love all these bold flavors! Such a delicious lunch or dinner. Yum!
Thanks its definitely great for either!