Nepali-Style Spicy & Tangy Panipuri
Nepali-Style Spicy & Tangy Panipuri
Ingredients
For the Secret Chatpata Masala
- 4 dried red chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
For the Stuffing
- 2 potatoes, medium, boiled and mashed
- 1/2 cup kala chana, boiled
- 1/2 cup cucumber, finely chopped
- 1/2 cup onion, finely chopped
- 1 packet Wai Wai noodles, crushed, uncooked
- 1 sachet Wai Wai tastemaker
- 1 tablespoon red chilli powder
- 1 tablespoon chaat masala
- 1 teaspoon salt, to taste
- 1 tablespoon lemon juice
For the Teekha Paani (Spicy Water)
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 5 raw mango (kachchi kairi), to 6 pieces
- 5 garlic cloves, to 6
- 1/2 inch ginger
- 2 green chillies, to 3
- 1/2 cup tamarind water, as needed for consistency
- 1 teaspoon red chilli powder
- 1 teaspoon salt, to taste
- 1 teaspoon amchur powder
- 1/2 teaspoon black salt
- 1 teaspoon chaat masala
For the Final Paani (Seasoned Water)
- 2 tablespoons onion, finely chopped
- 2 tablespoons kachchi kairi, finely chopped
- 1 green chillies, to 2, chopped
- 1 tablespoon chilli flakes
- 2 lemon slices, few, for garnish
For Serving
- 20 panipuri shells, as needed
Instructions
- 1
To prepare the Secret Chatpata Masala, dry roast the 4 to 5 dried red chillies, 1 tablespoon of cumin seeds, and 1 tablespoon of coriander seeds in a small pan over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min
- 2
Transfer the dry-roasted spices to a spice grinder or mortar and pestle. Blend or grind them into a fine spice powder. Set aside.
⏱️ 2 min
- 3
To prepare the stuffing, in a large mixing bowl, combine the 2 medium boiled and mashed potatoes, 1/2 cup of boiled kala chana, 1/2 cup of finely chopped cucumber, and 1/2 cup of finely chopped onion.
⏱️ 5 min
- 4
Add the 1 packet of crushed, uncooked Wai Wai noodles along with the 1 sachet of Wai Wai tastemaker to the potato mixture.
⏱️ 2 min
- 5
Season the stuffing with 1 tablespoon of red chilli powder, 1 tablespoon of chaat masala, and salt to taste. Squeeze in 1 tablespoon of lemon juice.
⏱️ 2 min
- 6
Mix all stuffing ingredients thoroughly until well combined. Set aside.
⏱️ 3 min
- 7
To prepare the Teekha Paani, in a blender, combine 1 cup of coriander leaves, 1/2 cup of mint leaves, 5 to 6 pieces of raw mango (kachchi kairi), 5 to 6 garlic cloves, 1/2 inch of ginger, and 2 to 3 green chillies.
⏱️ 5 min
- 8
Add about 1/2 cup of tamarind water to the blender. Blend until the mixture is smooth, adding more tamarind water as needed to achieve the desired consistency for the paani.
⏱️ 3 min
- 9
Season the blended mixture with 1 teaspoon of red chilli powder, salt to taste, 1 teaspoon of amchur powder, 1/2 teaspoon of black salt, and 1 teaspoon of chaat masala. Mix well.
⏱️ 2 min
- 10
To prepare the Final Paani, pour the prepared Teekha Paani into a serving bowl. Add 2 tablespoons of finely chopped onion, 2 tablespoons of finely chopped kachchi kairi, and 1 to 2 chopped green chillies.
⏱️ 3 min
- 11
Stir in 1 tablespoon of chilli flakes and 1 to 2 tablespoons of the previously prepared Secret Chatpata Masala. Taste and adjust seasonings as desired.
⏱️ 2 min
- 12
Garnish the Final Paani with a few lemon slices.
⏱️ 1 min
- 13
For assembly, take a panipuri shell and carefully create a small hole in the top. Fill the shell with a portion of the prepared stuffing.
⏱️ 5 min
- 14
Dip or pour the prepared Final Paani into the filled panipuri shell just before serving. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nepali-Style Spicy & Tangy Panipuri
For the Secret Chatpata Masala
- 4 dried red chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
For the Stuffing
- 2 potatoes, medium, boiled and mashed
- 1/2 cup kala chana, boiled
- 1/2 cup cucumber, finely chopped
- 1/2 cup onion, finely chopped
- 1 packet Wai Wai noodles, crushed, uncooked
- 1 sachet Wai Wai tastemaker
- 1 tablespoon red chilli powder
- 1 tablespoon chaat masala
- 1 teaspoon salt, to taste
- 1 tablespoon lemon juice
For the Teekha Paani (Spicy Water)
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 5 raw mango (kachchi kairi), to 6 pieces
- 5 garlic cloves, to 6
- 1/2 inch ginger
- 2 green chillies, to 3
- 1/2 cup tamarind water, as needed for consistency
- 1 teaspoon red chilli powder
- 1 teaspoon salt, to taste
- 1 teaspoon amchur powder
- 1/2 teaspoon black salt
- 1 teaspoon chaat masala
For the Final Paani (Seasoned Water)
- 2 tablespoons onion, finely chopped
- 2 tablespoons kachchi kairi, finely chopped
- 1 green chillies, to 2, chopped
- 1 tablespoon chilli flakes
- 2 lemon slices, few, for garnish
For Serving
- 20 panipuri shells, as needed
Instructions
- 1
To prepare the Secret Chatpata Masala, dry roast the 4 to 5 dried red chillies, 1 tablespoon of cumin seeds, and 1 tablespoon of coriander seeds in a small pan over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min - 2
Transfer the dry-roasted spices to a spice grinder or mortar and pestle. Blend or grind them into a fine spice powder. Set aside.
⏱️ 2 min - 3
To prepare the stuffing, in a large mixing bowl, combine the 2 medium boiled and mashed potatoes, 1/2 cup of boiled kala chana, 1/2 cup of finely chopped cucumber, and 1/2 cup of finely chopped onion.
⏱️ 5 min - 4
Add the 1 packet of crushed, uncooked Wai Wai noodles along with the 1 sachet of Wai Wai tastemaker to the potato mixture.
⏱️ 2 min - 5
Season the stuffing with 1 tablespoon of red chilli powder, 1 tablespoon of chaat masala, and salt to taste. Squeeze in 1 tablespoon of lemon juice.
⏱️ 2 min - 6
Mix all stuffing ingredients thoroughly until well combined. Set aside.
⏱️ 3 min - 7
To prepare the Teekha Paani, in a blender, combine 1 cup of coriander leaves, 1/2 cup of mint leaves, 5 to 6 pieces of raw mango (kachchi kairi), 5 to 6 garlic cloves, 1/2 inch of ginger, and 2 to 3 green chillies.
⏱️ 5 min - 8
Add about 1/2 cup of tamarind water to the blender. Blend until the mixture is smooth, adding more tamarind water as needed to achieve the desired consistency for the paani.
⏱️ 3 min - 9
Season the blended mixture with 1 teaspoon of red chilli powder, salt to taste, 1 teaspoon of amchur powder, 1/2 teaspoon of black salt, and 1 teaspoon of chaat masala. Mix well.
⏱️ 2 min - 10
To prepare the Final Paani, pour the prepared Teekha Paani into a serving bowl. Add 2 tablespoons of finely chopped onion, 2 tablespoons of finely chopped kachchi kairi, and 1 to 2 chopped green chillies.
⏱️ 3 min - 11
Stir in 1 tablespoon of chilli flakes and 1 to 2 tablespoons of the previously prepared Secret Chatpata Masala. Taste and adjust seasonings as desired.
⏱️ 2 min - 12
Garnish the Final Paani with a few lemon slices.
⏱️ 1 min - 13
For assembly, take a panipuri shell and carefully create a small hole in the top. Fill the shell with a portion of the prepared stuffing.
⏱️ 5 min - 14
Dip or pour the prepared Final Paani into the filled panipuri shell just before serving. Serve immediately and enjoy!
⏱️ 2 min