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Pani Puri
Makan Tengah Hari • Malaysia
How to Make Pani Puri (Traditional & Healthy Version)
Pani Puri, a beloved street food in Malaysia’s vibrant Indian Muslim (Mamak) communities, is a delightful snack that combines crispiness, tang, and spice in every bite. Known locally as 'Pani Puri' or 'Golgappa', this dish features light, hollow puri shells filled with a spicy, tangy water (pani) and a savoury potato filling. In Malaysia, Pani Puri has found its unique flair with the addition of local ingredients such as daun ketumbar (coriander leaves) and a hint of pandan for fragrance, making it a favourite during lunch gatherings, especially in Little India neighborhoods across Kuala Lumpur and Penang. Malaysian Pani Puri showcases the country’s multicultural cuisine, blending North Indian roots with local flavors. It is cherished during family get-togethers, festive occasions, and bazaars due to its interactive eating style and fresh, zesty taste. The combination of crunchy puri, cool spicy water, and nutritious fillings provides a refreshing, light meal ideal for Malaysia's tropical climate. Pani Puri is not only delicious but also a fun, social dish, bringing people together to enjoy each bite.
Bahan-bahan(untuk 6 puris per person)
- 12 pieces Ready-made Puri Shells (available at local Indian grocers)
- 2 medium Kentang (Potatoes) (boiled and diced)
- 1/2 cup Chickpeas (boiled, kacang kuda)
- 1 small Onion (finely chopped, bawang)
- 1/4 cup Daun Ketumbar (Coriander leaves) (finely chopped)
- 1/4 cup Mint leaves (daun pudina)
- 1 Green chili (optional, cili hijau, finely chopped) - pilihan
- 2 tbsp Lemon juice (jus limau nipis)
- 1 tbsp Tamarind paste (asam jawa)
- 1 small Pandan leaf (for fragrance, optional) - pilihan
- to taste Salt (garam)
- 1/2 tsp Cumin powder (serbuk jintan)
Arahan
- 1
Prepare the potato and chickpea filling by combining boiled kentang, kacang kuda, chopped bawang, daun ketumbar, cumin powder, and salt in a bowl. Mix well.
5 minutes
Use fork-mashed potatoes for a creamier texture.
- 2
To make the pani (spiced water), blend daun pudina, coriander leaves, green chili, lemon juice, tamarind paste, salt, and 2 cups of cold water until smooth. Strain the mixture.
7 minutes
Add a small pandan leaf while blending for a fragrant Malaysian twist.
- 3
Chill the pani in the refrigerator for at least 10 minutes. This enhances the refreshing quality and melds the flavors.
10 minutes
Serve pani extra cold by adding ice cubes just before serving.
- 4
Gently crack the top of each puri shell to create a small opening. Be careful to keep the shell intact for filling.
2 minutes
Use your thumb to make a neat hole without crushing the puri.
Kenapa hidangan ini sihat
This Malaysian Pani Puri recipe is a healthy choice as it uses boiled ingredients, fresh herbs, and minimal processed fats. The inclusion of chickpeas increases protein content, keeping you full longer with lower calories. The addition of local Malaysian herbs and spices boosts immunity and metabolism, aligning with a balanced, nutrient-rich diet.
Pani Puri is naturally vegetarian and can be easily made vegan. The filling of boiled potatoes and chickpeas offers a good balance of carbohydrates and plant-based protein. Fresh herbs like daun ketumbar and pudina provide antioxidants and essential vitamins such as vitamin C, K, and A. The use of lemon juice and tamarind aids digestion, while minimal oil content keeps the dish light. Each serving is low in fat and rich in fiber, making it suitable for a healthy diet.
Petua
- 💡Tip 1: Use fresh herbs for maximum aroma and flavor.
- 💡Tip 2: Assemble Pani Puri just before eating to keep the shells crisp.
- 💡Tip 3: Add a touch of grated ginger to the pani for extra zing and digestive benefits.
Penyimpanan & hidangan
Store puri shells in an airtight container at room temperature for up to a week. Keep the potato filling refrigerated and consume within 2 days. Prepare the pani fresh or refrigerate for up to 24 hours.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
