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Mexican Pani Puri (vegan, 6 ingredients)

Mexican Pani Puri... a fusion twist on an Indian classic. It's perfect for Cinco de Mayo or a summer barbecue.
5 from 3 votes
Author: Nisha @ honeywhatscooking
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine Indian
Servings 20 -30 pani puri


  • <b>for the pani, water</b>
  • 3 tbsp Trader Joe's Zhoug Sauce
  • 1 tbsp chat masala, I like MDH
  • 1 cup filtered water
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  • <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


  • 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!


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