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Guava Pani Puri

Tangy, spicy, sour, this guava pani puri has the most delicious fruity kick and is perfect for the festive season. Takes your regular pani puri several notches higher
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snacks & Appetisers
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 people
Author: Richa

Ingredients

For the guava pani

  • 3 medium ripe guavas
  • 2 teaspoons lemon juice
  • 10 mint leaves
  • 5 sprigs coriander leaves
  • ½ teaspoon red chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chat masala
  • ½ teaspoon black salt
  • 3 teaspoons jaggery powder
  • ½ cup water for grinding
  • 10 ice cubes
  • ¼ cup boondi optional
  • 1 ½ cups water approx for diluting

For aloo chana chat

  • 4 medium potatoes boiled, skinned and roughly mashed, approx 300 grams
  • ¼ cup cooked black chana
  • ½ teaspoon cumin powder
  • ½ teaspoon chat masala
  • ¼ teaspoon kala namak black salt

Instructions

Making aloo chana chaat

  • Add all ingredients to a bowl, mix well and keep aside.
    1 teaspoon chat masala, 4 medium potatoes, ¼ cup cooked black chana, ½ teaspoon cumin powder, ½ teaspoon black salt

Preparing guava pani

  • Chargrilling guavas - Roast guavas on an open flame for about 10-15 minutes turning every 5 minutes. They are fully roasted when the skin is burnt and flaking and the flesh is soft. Turn off the heat.
    3 medium ripe guavas
  • Once the guavas are warm enough to handle, peel off the charred skin, dice them into large cubes & add to a mixer grinder.
  • Add all the ingredients listed for the guava pani to the mixer grinder except ice cubes, boondi and water & grind to a smooth paste.
    2 teaspoons lemon juice, 10 mint leaves, 5 sprigs coriander leaves, ½ teaspoon red chilli powder, 1 teaspoon cumin powder, 3 teaspoons jaggery powder, ½ teaspoon chat masala, ¼ teaspoon kala namak, ½ cup water for grinding
  • add 1 ½ cups of water to the mixer & strain the pani through a sieve into a large bowl.
    1 ½ cups water approx for diluting
  • Add boondi & ice cubes to the pani and refrigerate.
    10 ice cubes, ¼ cup boondi

Serving pani puri

  • Fill ½ of each puri with aloo chana chaat.
  • Dip it in guava pani to fill the puris fully and serve.

Notes

  1. Use only ripe guavas for this recipe.
  2. You may use any variety of guavas, I chose to use pink fleshed ones for their colour and flavour.
  3. While chargrilling, keep a close eye on the guavas and turn them every few minutes to ensure even roasting.

Nutrition

Calories: 299kcal | Carbohydrates: 62g | Protein: 10g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 329mg | Potassium: 1363mg | Fiber: 10g | Sugar: 11g | Vitamin A: 798IU | Vitamin C: 190mg | Calcium: 84mg | Iron: 3mg