Description
This Indian Mexican Pani Puri recipe combines the traditional Indian street snack of crispy puris filled with a flavorful kidney bean tomato gravy and topped with a vibrant, tangy Mexican-style salsa. The dish is a fusion delight that brings together spicy garam masala-infused beans and fresh vegetables with a kick of jalapeno and savory seasonings for a unique and refreshing appetizer or snack.
Ingredients
Beans in Tomato Sauce
- 3 Tomatoes
- Water for blanching
- 1 tsp Cooking oil (olive oil recommended)
- 10 cloves Garlic, minced
- 1 cup Kidney beans, cooked (preferably small kidney beans or rajma)
- 2 tbsp Cilantro, chopped
- 1 tsp Garam masala
- 1 tsp Paprika
- Salt as needed
- 1 tsp Sugar
Salsa
- 1 Red onion, finely chopped
- 1 Tomato, finely chopped
- 1 Bell pepper, finely chopped
- 1 Jalapeno, minced
- 3 cloves Garlic, minced
- 1/4 cup Cilantro, chopped
- 2 tbsp Tomato ketchup
- 1 tsp Oregano
- 1 tbsp Coconut aminos (or soy sauce)
- 1 tsp Sugar
- 1 tsp Paprika
- 1/2 tsp Crushed black pepper
- 1 tsp Red pepper flakes
- Salt as needed
Assembly
- 20 Puris
Instructions
- Prepare the beans in tomato sauce: Begin with cooked kidney beans; you can use canned beans or pre-cooked dry beans. Trim stems from the tomatoes, score an "x" at the bottom, then blanch them in boiling water for 30-40 seconds. Immediately transfer to ice water, peel off the skin, and blend to a smooth puree.
- Cook the tomato garlic base: Heat olive oil in a pan and sauté minced garlic until light golden brown. Add the blended tomato puree and cook on medium heat until it boils, about 3-4 minutes. Reserve half a cup of this sauce for later use in salsa.
- Combine beans and seasonings: Add the cooked kidney beans to the pan with the tomato sauce. Stir and cook for 2-3 minutes. Mix in chopped cilantro followed by garam masala, paprika, salt, and sugar. Cook for another 2 minutes and then remove from heat to cool.
- Make the salsa: In a mixing bowl, combine finely chopped red onion, tomato, bell pepper, minced garlic, jalapeno, and cilantro. Add tomato ketchup, oregano, coconut aminos or soy sauce, sugar, paprika, crushed black pepper, red pepper flakes, salt, and the reserved tomato sauce from earlier. Mix thoroughly and keep aside.
- Assemble the Pani Puri: Just before serving, gently crack the top of each puri using your finger or a spoon. Spoon in the kidney bean tomato mixture, then top with the prepared salsa. Serve immediately for the best texture and flavors.
Notes
- Use small kidney beans for authentic texture, but canned beans are a convenient alternative.
- Blanching tomatoes helps remove skins for a smooth sauce.
- Adjust spiciness by moderating jalapeno and red pepper flakes in the salsa.
- Serve immediately after assembly to keep puris crisp.
- This recipe can be made gluten free by using gluten-free puris.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion (Indian-Mexican)
