Baked Pani Puri

Baked Pani Puri is a delightful twist on the traditional Indian street food, offering a healthier, oven-baked version of the crispy puris filled with a tangy and spicy chickpea mixture. This vegan dish is perfect for a light meal or appetizer and is sure to impress with its burst of flavors.

Ingredients

• Whole wheat flour - 100 grams
• Semolina - 50 grams
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Water - 80-100 ml
• Chickpeas (cooked) - 100 grams
• Red onion (finely chopped) - 1 small
• Coriander leaves (chopped) - 2 tablespoons
• Green chili (finely chopped) - 1/2
• Chaat masala - 1 teaspoon
• Tamarind chutney - 2 tablespoons
• Lemon juice - 1 tablespoon
• Pomegranate seeds - 2 tablespoons
• Cucumber (finely chopped) - 1/4

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix whole wheat flour, semolina, baking powder, and salt.
3. Gradually add water to form a smooth dough. Cover and let it rest for 15 minutes.
4. Roll the dough into small balls and then flatten them into small discs (about 5 cm in diameter).
5. Arrange the discs on a baking tray lined with parchment paper and bake for 10-12 minutes or until golden and crisp.
6. In a separate bowl, combine cooked chickpeas, chopped onion, coriander leaves, green chili, chaat masala, tamarind chutney, and lemon juice. Mix well.
7. Once the puris are baked, let them cool slightly. Then, carefully break a small hole in the top of each puri.
8. Fill each puri with the chickpea mixture and top with chopped cucumber and pomegranate seeds.
9. Serve immediately for the best crunch.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• High in dietary fiber from chickpeas, promoting digestive health.
• Rich in vitamins and minerals from fresh vegetables.

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