Avocado pani puri

Avocado pani puri

Anjum's Quick & Easy Indian
Lisa Linder

Pani puri is a fabulous street-food snack. A hollow, crispy shell is half-filled with, traditionally, chickpeas or sprouted pulses and chopped potato, a tangy, minty and slightly sweet liquid is poured in, then the whole thing is popped straight into the mouth where it bursts into a firework of flavours and textures. There are lots of pani puri kits in Indian grocery shops these days. If you buy one of those, follow the instructions on the packet to make the liquid. I buy the individual elements, so this recipe is based on that.

You can vary the fillings, or keep it traditional. I have used an avocado ‘salsa’ for a creamy but crunchy twist and, for the non-vegetarian variety, I’ve added salmon roe and a touch of sour cream for added luxury. Both are super-easy to make and stonkingly good.

For the spiced tamarind and mint liquid


Quantity Ingredient
1 tablespoon store-bought pani puri masala powder, or to taste
4 tablespoons store-bought tamarind sauce, or to taste
or 4 tablespoons Quick tamarind chutney, or to taste
8 mint leaves, finely shredded

For the filling

Quantity Ingredient
1 ripe avocado, finely chopped
1/2 lime, finely zested
2 teaspoons lime juice
1 small tomato, finely chopped
1 spring onion, finely chopped
1/2 small red onion, finely chopped
1/2-1 small red chilli, deseeded and finely chopped
small handful coriander leaves, chopped
20 pani puri shells


  1. First make the tamarind and mint liquid. Pour 250 ml of water into a bowl and stir in the pani puri masala powder, tamarind sauce or chutney and the mint. Adjust the balance of flavourings to taste, adding more tamarind chutney for sweet sourness, or masala powder for spiciness.
  2. Mix together the avocado and the lime zest and juice, tossing gently but thoroughly to coat the avocado and stop it from discolouring. Add all the other ingredients for the filling. Taste and adjust the salt.
  3. When you are ready to eat, crack a hole with your finger into the thinner surface of a pani puri shell (one side will always be thinner and more delicate). Add about 1 teaspoon of the filling to the cavity and place on a serving platter. Repeat to use up all the shells and filling.
  4. When you are ready to eat, pour the tamarind liquid into a small jug and place next to your puris. Before eating one, pour 3–4 teaspoons of the liquid into the hole and place in your mouth (it will leak everywhere otherwise). Enjoy!


  • Top the filling of each pani puri with about 1 teaspoon salmon roe and add a little sour cream.
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