Air Fryer Pani Puri

Learn to make crispy, oil-free Air Fryer Pani Puri with spicy aloo masala, tangy pani, and chutneys. A healthier twist on Indian street food!

Recipe Source Link:https://www.mygingergarlickitchen.com/air-fryer-pani-puri/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For the Pani Puri Masala

• 1-inch cinnamon stick
• 2-3 dried chilies
• 1 tablespoon cumin seeds
• 8-10 black peppercorns
• 8-10 cloves
• 1 tablespoon dry mango powder
• 1 teaspoon black salt
• 1 teaspoon regular salt

» For the Pani

• 3 small green chilies
• 1-inch piece of ginger, sliced
• 1 cup chopped mint leaves
• 1/2 cup, plus 2 tablespoons, fresh coriander leaves
• 1 tablespoon jaggery
• 1 large lemon
• 1 tablespoon pani puri masala
• Salt, to taste
• 1/2 teaspoon black salt
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon amchur powder
• 1 teaspoon roasted cumin powder
• 1/4 teaspoon asafoetida (hing)
• 4-5 lemon slices
• 1 liter ice-cold water
• 2 tablespoons chopped onions
• 1/2 cup boondi

» For the Aloo Masala

• 2 cups boiled and mashed potatoes
• 2 tablespoons reserved mint-coriander mixture from the pani
• 1/2 cup boiled chickpeas
• 1 teaspoon pani puri masala
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon dry mango powder (amchur)
• 1/2 teaspoon black salt
• Salt, to taste
• Chopped coriander leaves
• 1/4 cup chopped onions
• 2 tablespoons prepared pani

» For the Puri

• 1 packet store-bought pani puri

» For Assembling

• Air-fried puris
• Aloo masala
• Pani
• Tamarind chutney

RECIPE INSTRUCTIONS

» Make the Pani Puri Masala

1. In a dry pan, toast the cinnamon stick, dried chilies, cumin seeds, black peppercorns, and cloves for a couple of minutes until fragrant. Transfer them to a plate and let them cool slightly. Add the toasted spices to a grinder. Then add salt, black salt, and dry mango powder, and grind into a fine powder. Once the masala is ready, set it aside.

» Prepare the Pani

1. In a blender, combine the green chilies, ginger, mint, coriander leaves, and 2-3 tablespoons of water. Blend until smooth. Juice the lemon.
2. Place a colander over a large mixing bowl and strain the mint-coriander mixture. Add 2 cups of water and strain again. Reserve the strained mint-coriander mixture for the aloo masala. Add 2 more cups of ice-cold water to the bowl, along with the lemon juice, and mix well.
3. Next, add the lemon juice, pani puri masala, black salt, Kashmiri red chili powder, roasted cumin powder, and amchur powder, and mix well.
4. Add jaggery powder and stir to combine. Mix in the boondi. Chill for 30 minutes.
5. After chilling, add the asafoetida, chopped onions, chopped cilantro, and lemon slices. Mix well and refrigerate until ready to use.

» Make the Aloo Masala

1. In a bowl, combine the mashed potatoes, reserved mint-coriander mixture, boiled chickpeas, pani puri masala, Kashmiri red chili powder, dry mango powder, black salt, regular salt, chopped coriander leaves, and chopped onions.
2. Mix until well combined, mashing the chickpeas slightly with the back of a spoon. Add 2 tablespoons of the prepared pani to the aloo mixture. Mix well. Taste and adjust the salt and spices as needed.

» Prepare the Puri

1. Preheat your air fryer to 190°C (375°F) for 5 minutes. Arrange the store-bought puris in the air fryer basket in a single layer. Air fry at 175°C (350°F) for 2 minutes, or until puffed, crispy, and golden. Remove the puris from the air fryer and set them aside. Air fry all the puris and place them on a wire rack or in a basket to cool.

» Assemble the Pani Puri

1. Carefully make a hole in each puri and stuff it with the aloo masala. Top with a little tamarind chutney. Just before serving, dip the filled puris into the chilled pani. Serve immediately and enjoy the burst of flavors.

RECIPE NOTES

1. Preheat the air fryer to ensure the puris puff up and crisp evenly.
2. Air-frying times may vary. If not crisp in 4 minutes, air-fry for 1-2 minutes more.