Tamarind Water Bombs
- 5m Prep Time
- 0sCook Time
- 5m Ready In
Crispy pani puri shells filled with spiced tamarind water, chickpeas, onion, and mint, topped with pomegranate and sev noodles. A classic Indian street snack that bursts with flavor.
Ingredients
- 6 Pani Puri
- 1 red onion finely diced
- 1 10/13 oz canned chickpeas drained and rinsed
- 2 tbsp fresh mint chopped
- 3/7 cups Tamarind Water
- 2 tbsp pomegranate seeds
- 2 tbsp fresh coriander leaves
- 4 tbsp Sev Noodles
Nutrition (per serving, estimated)
Estimated based off 3 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.8 mg
- Iron: 1.06 mg
- Magnesium: 18.6 mg
- Phosphorus: 30.9 mg
- Potassium: 121 mg
- Zinc: 0.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 Pani Puri
- 3/7 cups Tamarind Water
- 2 tbsp pomegranate seeds
- 2 tbsp fresh coriander leaves
- 4 tbsp Sev Noodles
Prepare
- 1 red onion, finely diced
- 1 10/13 oz canned chickpeas, drained and rinsed
- Chop 2 tbsp fresh mint
Let's Cook
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Step 1.
Gently break a hole in the top of each pani puri shell, large enough to hold the filling ingredients.
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Step 2.
Into each pani puri, place 1 teaspoon of finely diced red onion, then add 6 drained and rinsed chickpeas, and divide the chopped fresh mint evenly among them.
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Step 3.
Fill each pani puri all the way up with tamarind water, allowing the liquid to soak into the filling.
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Step 4.
Top each filled pani puri with pomegranate seeds, a few fresh coriander leaves, and a pinch of sev noodles. Serve immediately to maintain crispness.
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Step 5.
Eat each pani puri in one bite to experience the contrast of the crispy shell and the burst of spiced water.