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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!
More Chaat Recipes
- Quinoa Bhel
- Dahi Puri Recipe
- Papdi Chaat
- Golgappe / Pani Puri
- Masala Papad
- Corn Chaat Kachumber Salad
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Mexican Pani Puri (vegan, 6 ingredients)
INGREDIENTS
FOR THE PANI
- 3 tbsp Trader Joe’s Zhoug Sauce
- 1 tbsp chat masala, I like MDH
- 1 cup filtered water
FOR THE FILLINGS
- 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!
Tried it today and was a hit! My husband was skeptical at first but wound up loving it!! Thank you for sharing – a classic favorite with a twist!
Few changes I tried:
For the filling I skipped the caviar salsa and used, black beans, roasted seasoned corn (frozen from Trader Joe’s) and guacamole!
It’s brilliant! I mix of Indian and Mexican! My kids loved it too!
Made this for my husband he loves pani puri and mexican food so this was great. Thanks for sharing.
Yay… it’s so good right. I love the mex and indian flavors in here. 🙂