Transform pani puris into healthy breakfast! We tell you how
What's the story
Beloved street food pani puris can be transformed into a healthy and delicious breakfast option. This article explores how to make savory yogurt and chickpea-filled bites that are not only tasty but also easy to whip up during hectic mornings. With basic ingredients and minimal cooking time, these pani puris offer a flavorful energy boost to start the day on a high note.
Ingredients
Ingredients you need
The ingredients you need for this recipe are pretty simple and straightforward: store-bought or homemade puris (crisp hollow balls), boiled chickpeas, plain yogurt, tamarind chutney, chaat masala (a spice mix), chopped onions, tomatoes, and fresh coriander. And the best part? Most of these ingredients are likely already in your Indian kitchen or local store, so you can make this breakfast without any hassle or a last-minute grocery run.
Filling
Preparing the filling
Begin by combining boiled chickpeas with finely chopped onions and tomatoes. Add a generous sprinkle of chaat masala for that tangy kick reminiscent of street-style pani puris. This mix forms the base filling for the puris. It's super easy to prepare and can be whipped up in under 10 minutes if you have boiled chickpeas on hand.
Assembly
Assembling the pani puris
To assemble, gently make a small hole on top of each puri using your thumb. Fill each one with the chickpea mixture. Next, add a spoonful of plain yogurt to each puri for creaminess. Drizzle with tamarind chutney for sweetness and tanginess. This step is customizable. You can adjust the amount of each ingredient based on your taste preferences.
Serving
Serving suggestions
Serve immediately after assembling to enjoy the crunchiness of the puris. For an extra burst of flavor, sprinkle some more chaat masala and garnish with fresh coriander leaves on top. These pani puris are perfect as a standalone breakfast dish or paired with masala chai for a full meal experience.
Tips
Quick tips
To save more time on busy mornings, you can store boiled chickpeas in the fridge (in an airtight container) for up to three days. You can also pre-mix the yogurt with tamarind chutney and keep it ready in the fridge overnight. This way, your breakfast pani puris is all about assembling pre-prepared components.