Mexican Pani Puri... a fusion twist on an Indian classic. It's perfect for Cinco de Mayo or a summer barbecue.

I wish I could take credit for this recipe, but my cousin, Ajay, gets credit for this one. I first tried his Mexican Pani Puri this past Christmas and I couldn't believe he made the pani and the corn salsa from scratch.

He later came clean and told me the pani is actually just Trader Joe's Zhoug Sauce and water, and the corn salsa is also from TJs.

I was impressed he even came up with this concoction because it was so quick and easy. It literally takes minutes to put together.

This Cinco de Mayo, make this delicious Indian Mexican appetizer using just 6 ingredients. You'll need three out of six ingredients from the Indian Grocery Store, and the rest from Trader Joe's.

mexican pani puri is:

Delicious
Innovative
Vegan
Just 6 Ingredients
Quick & Easy
Perfect for Cinco de Mayo or a Barbeque

How to make Mexican Pani Puri?

1. Here are all the ingredients you'll need.

2. Make the pani (water) using zhoug sauce, water, and chat masala.

3. Lightly crack the top of a gol gappa (crispy shell). Fill with corn salsa followed by black beans, then add pani (water), and finish it off with tamarind chutney.

4. You can serve it in a shot glass filled with pani with the puri on top. Enjoy!

Recipe Card

Mexican Pani Puri (vegan, 6 ingredients)

5 from 3 votes

By: Nisha

Mexican Pani Puri... a fusion twist on an Indian classic. It's perfect for Cinco de Mayo or a summer barbecue.

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 20 -30 pani puri

Calories

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Ingredients

  

1x2x3x

• ▢ <b>for the pani water</b>
• ▢ 3 tablespoon Trader Joe's Zhoug Sauce
• ▢ 1 tablespoon chat masala I like MDH
• ▢ 1 cup filtered water
• ▢ </BR>
• ▢ <b>for the fillings</b>
• ▢ a box of gol gappe from the Indian grocery store
• ▢ small spoonful of Trader Joe's Cowboy Caviar Salsa
• ▢ small spoonful of organic black beans drained & rinsed
• ▢ ladle of pani
• ▢ half a spoonful of tamarind date chutney

Instructions

 

• Make the pani (water) using zhoug sauce, water, and chat masala.
• Lightly crack the top of a gol gappa (crispy shell).
• Fill with corn salsa followed by black beans, then add pani (water), and finish it off with tamarind chutney.
• You can serve it in a shot glass filled with pani with the puri on top. Enjoy!

Notes

* for gluten-free option, go ahead and get gluten-free gol gappas if you can find it.

Course Appetizer

Cuisine Indian

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