The First of My Hors D’oeuvre* Selection

Pani Puri

25th February 2024

By home cook Sharmini Jayawardena 

This Indian subcontinent delectable is a snack and street food of India that has made its way to the upper echelons of the food world, particularly, as a Hors D’oeuvre.


Pani puri papad – store bought

Pani puri masala – store bought

Mixture – store bought. Thin mixture is best.

1 potato (Russet potato)
A bunch of cilantro or coriander leaves
A few mint leaves
1 green chili padi
Lime juice
1-2 tsps. Garam masala powder/spice mix
¼ tsp chili powder
A few pinches of turmeric powder
Coconut oil for deep frying the puris
Sea salt or rock salt

Tamarind chutney


1.Boil the potato, peel and cut into small cubes.

2.Add chopped cilantro leaves, finely chopped green chili, garam masala, lime juice and salt to taste. Mix well, cover and set aside.

3.Make the pani puri masala into a solution by following the instructions on the pack. I added 1 tbl of the powder to about 100 ml water. Add some fresh mint leaves to it.

To Assemble the Pani Puris:

1.Deep fry the store bought pani puris in coconut oil and drain.

2.Take one puri at a time in your palm and make a hole on the top of it with the rounded end of the handle of a small clean knife.

3.With a teaspoon, add some of the potato filling into each puri.

4Add some mixture. (Optional).  A thin mixture is best, if you’re using it.

5.With a teaspoon, add some pani puri masala solution to each puri.

6.Top it with a blob of tamarind chutney.

7.Sprinkle some chopped onion over the top.

8.Your pani puris are ready to be popped into your mouth. Serve along with a bowl of pani puri masala solution, a bowl of tamarind chutney and your chopped onion.

*Hors D’oeuvre

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