Indian-Mexican Pani Puri

To make Indian-Mexican Pani Puri, start by blending fresh coriander, mint leaves, green chili, tamarind pulp, lime juice, and spices into a smooth paste. Mix this paste with cold water and chill it. For the filling, combine boiled black beans, sweet corn, diced avocado, onions, and tomatoes in a bowl, adding fresh coriander, chili powder, salt, and lime juice. Finally, gently crack a hole in each puri and fill them with the mixture before serving with the chilled spiced water.

Yes, this Indian-Mexican Pani Puri recipe is completely vegetarian and can easily be made vegan. The ingredients used, such as black beans, corn, avocado, and spices, are all plant-based, making it a great option for those following a vegetarian or vegan diet.

If you don't have tamarind pulp, you can substitute it with equal parts of lime juice or lemon juice for a tangy flavor. Alternatively, a mixture of vinegar and brown sugar can mimic the sweet and sour taste of tamarind.

To store leftover Indian-Mexican Pani Puri, keep the puris and the filling separate. Store the filling in an airtight container in the refrigerator for up to 2 days. The puris should be kept in a cool, dry place to maintain their crispiness. Avoid storing them in the fridge as they may become soggy.

Indian-Mexican Pani Puri pairs well with a variety of side dishes and drinks. You can serve it with a refreshing mango lassi or a spicy jalapeño margarita. For sides, consider offering a simple salad or some crispy tortilla chips with salsa to complement the flavors of the Pani Puri.