Filling Ideas for a Flavorful Pani Puri

Boiled Potatoes: Lightly mash or chop boiled potatoes fine, with salt and chaat masala to enhance the flavor.
Kala Chana (Black Chickpeas): Boil the kala chana and season them with salt, cumin, and a pinch of red chili powder.
Tamarind (Imli) Chutney: Add a dollop of this sweet and tangy chutney to balance the spicy pani.
Sev: A crispy garnish made of fried chickpea flour, sev adds a lovely crunch.

Tips for the Perfect Boozy Pani Puri Shots

If the store bought puris become soft and soggy, microwave them for a minute to make them crispy again!
Experiment with different spirits—try tequila for a Mexican twist or white rum for a tropical vibe.
You can also add some tamarind chutney or extra spices to the stuffing for more flavor depth. Delicious!
Keep both boozy and non-boozy versions handy for guests, labeling them to avoid any mix-ups. Cheers!

Storing the Jal Jeera Concentrate

Store the jal jeera concentrate in an airtight container in the fridge for up to one week without adding water. With water 3 days in the refrigerator. This allows you to prep ahead for your next get-together. For longer storage, freeze the concentrate in ice cube trays. Once frozen, transfer the cubes into a ziplock bag or container. Simply thaw a few cubes whenever you’re ready for some quick pani puri shots.

Boozy Pani Puri Shots

Recipe by thecrumbstoriesCuisine: Indian

Makes

500

grams approx.

Bite-sized delights that are sure to impress. These Boozy Pani Puri Shots bring a fresh, playful twist to a beloved street snack.

Ingredients

For Jal Jeera Concentrate
500 g Raw mango, boiled with skin
30g Mint leaves, cleaned
15 g Coriander, with stems
½ inch Ginger
3 Green Chillis
75 g Sugar
1 tbsp Cumin Seeds
10 Pepper corns
1/2 tsp Black Salt
Salt, to taste
1 ½ cups water, to grind
For the Boozy Twist
60 ml vodka, gin, or rum (optional)
Sparkling water or soda (for dilution)
For the Non-Boozy Option
Chilled soda or sparkling water
Lemon juice for extra zing (optional)
To Serve
Puris (available in grocery stores or can be homemade)
Stuffing (boiled potatoes, chickpeas, or any filling of your choice)

Directions

For Jal jeera Concentrate
Boil the raw mangoes with their skins in 2 cups of water until they are soft. Allow them to cool, then remove the pulp from the skin and seeds.
Grind the mango pulp with the water used for boiling to make a smooth paste. Mix sugar into the mango pulp until dissolved.
In a grinder, combine the mint leaves, Coriander leaves, green chillies and ginger. Grind to a smooth paste.
Roast the Cumin Seeds seeds and peppercorns on a low flame until aromatic. Allow them to cool, then grind to a fine powder.
In a large bowl, mix the mango pulp, herb paste, and roasted spice powder. Add salt and black salt. Mix well. Taste the mixture and adjust the salt, black salt, and Cumin Seeds powder as needed.
Chill the Jal Jeera in the refrigerator before serving.
To use for Paani Puri, dilute with cold water to your preferred taste.
Creating the Boozy Pani Puri Shots
Take a shot glass or small bowl and add 2 tablespoons of the jal jeera concentrate. Add 15-20 ml of your preferred spirit (vodka, gin, or rum works best).
Add sparkling water or soda for dilution. You can adjust the strength of the drink by adding more or less concentrate or alcohol.
Place your chosen stuffing (boiled potatoes, chickpeas, etc.) inside the puri. Pour the boozy mixture into each puri right before serving.
Serve cold and enjoy the burst of flavors with the spirited kick!
For Non Boozy option
For those who prefer a non-alcoholic version, simply replace the alcohol with chilled soda water. If you like a tangy twist, add a splash of lemon juice for extra freshness.
Follow the same process of stuffing the puri and pouring in the non-boozy jal jeera water.