Anda Panipuri
IndianQuick Snacks & Street FoodDesi eggsEasy
Crisp puris filled with egg, potato and spicy mint pani — the egg twist on everyone's favourite panipuri.
Prep time15 min
Cook time5 min
Total time20 min
Servings2
Ingredients
- 12 puris (golgappa shells)
- 2 boiled eggs, chopped
- 1/2 cup boiled potato, diced
- 1 cup mint-coriander pani (mint, coriander, green chilli, lemon, chaat masala, cold water)
- 1 tbsp imli chutney
- 1 tsp chaat masala
Method
- Make the pani by blending mint, coriander, green chilli and lemon juice with cold water and chaat masala; chill it.
- Crack the top of each puri gently.
- Fill each puri with a little potato and chopped boiled egg.
- Add a few drops of imli chutney.
- Pour in the spicy pani just before eating and eat immediately.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)11 g
Fat (estimate)9 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg and wheat (puris). Fill and pour the pani only just before eating — puris go soft fast. Use chilled pani for the best flavour. Store boiled eggs in the fridge and use within 2 days.