Ready to uncover the top 10 Indian vegetarian recipes? You've got Paneer Tikka Masala for a creamy kick, and Chana Masala packed with protein! Don't forget about Vegetable Biryani, bursting with colorful veggies, or Palak Paneer, loaded with nutrients. Aloo Gobi gives you that comforting vibe, while Baingan Bharta brings the smoky flavor. Let's not overlook Daal Makhani, which is rich and decadent, and Vegetable Korma, combining all the goodness in a creamy sauce. Each dish is a tasty adventure waiting for you! Stick around, and you'll reveal even more flavor-packed dishes to try at home!
Main Points
- Paneer Tikka Masala offers a creamy, spiced dish featuring marinated paneer, perfect for vegetarians and flavorful for all.
- Chana Masala is a protein-rich chickpea dish, easily paired with rice or bread for a hearty meal.
- Vegetable Biryani combines aromatic basmati rice with a variety of vegetables, making it a colorful and satisfying rice dish.
- Palak Paneer blends nutritious spinach with protein-packed paneer, delivering a healthy option full of flavor.
- Daal Makhani features creamy lentils and kidney beans, presenting a rich and luxurious dish that is a staple in Indian cuisine.
Paneer Tikka Masala
Paneer Tikka Masala is a delectable North Indian dish that offers a rich blend of spices and flavors, making it a favorite among vegetarians and meat lovers alike. The star of this dish is paneer, a soft Indian cheese that absorbs the marinade beautifully, transforming it into a flavorful delight. The creamy tomato-based sauce adds a luxurious touch, turning your humble paneer into a vibrant centerpiece suitable for any meal.
Cooking Paneer Tikka Masala isn't only simple but also a great way to impress your family or guests. This dish can be enjoyed with naan, roti, or even steamed rice. The combination of roasted paneer and the aromatic gravy makes for a satisfying experience for anyone at the dining table.
Let's explore the ingredients and the cooking instructions that will allow you to create this mouthwatering dish in your own kitchen.
Ingredients:
- 250 grams paneer, cubed
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 tablespoons tikka masala powder
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 2 medium onions, pureed
- 2 medium tomatoes, pureed
- 1/2 cup fresh cream
- 1 tablespoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Bell peppers and onions, cubed (for grilling)
To prepare Paneer Tikka Masala, start by marinating the paneer cubes in yogurt, ginger-garlic paste, tikka masala powder, lemon juice, and salt for at least 30 minutes.
Meanwhile, heat oil in a pan and add the onion puree, sautéing it until it turns golden. Add the tomato puree and cook until the mixture thickens and releases oil. Stir in the marinated paneer and any leftover marinade, followed by fresh cream and garam masala.
Simmer the curry for a few minutes, allowing the flavors to meld. Finally, grill or sauté bell peppers and onions, then add them to the dish for added crunch and flavor.
When making Paneer Tikka Masala, it's important to use fresh paneer for the best texture and taste. If you prefer a smoky flavor, consider finishing the dish with a few minutes of smoking by covering the pan with a lid and placing a small bowl of hot charcoal inside briefly.
Additionally, adjusting the spice level can cater to different palates; feel free to add more tikka masala or even some chili powder for an extra kick. Enjoy your culinary journey through India!
Chana Masala
Chana Masala is a beloved North Indian dish that highlights the robust flavors of chickpeas simmered in a myriad of spices. This vegetarian delicacy isn't only hearty and filling, but it's also packed with protein, making it a favorite among health-conscious food lovers. The dish showcases the vibrant spices of Indian cuisine, bringing together onions, tomatoes, and aromatic herbs to create a symphony of flavors.
Its versatility allows it to be served with various accompaniments such as rice, naan, or roti, making it a staple for families all over India and beyond.
To prepare Chana Masala, you'll need to soak and cook chickpeas to achieve that perfect tenderness, which acts as the canvas for the flavorful spices. The foundation of this dish lies in frying the onions to a golden brown and combining them with tomatoes and a blend of spices, which create a tantalizing gravy.
This dish is traditionally vegan and can be modified to suit gluten-free diets simply by pairing it with rice instead of bread.
Ingredients:
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 2 green chilies, slit (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt, to taste
- 2 tablespoons oil
- Fresh cilantro, for garnish
- Lemon wedges, for serving
To cook Chana Masala, start by soaking the dried chickpeas overnight or for at least 8 hours in plenty of water. If you're using canned chickpeas, simply drain and rinse them.
In a large pot, heat the oil over medium heat and add the cumin seeds. Once they start to splutter, add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for a couple of minutes until fragrant.
Next, add the pureed tomatoes, followed by all the spices (coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt). Cook this mixture until the oil separates from the masala.
Then, add the soaked chickpeas along with 2-3 cups of water, bring to a boil, and let it simmer for about 30 minutes, or until the chickpeas are tender and the flavors meld together. Garnish with freshly chopped cilantro before serving.
For the best taste, it's essential to allow the Chana Masala to simmer long enough for the flavors to develop fully. You can also make this dish ahead of time and reheat it; the flavors become even richer.
Additionally, if you enjoy a thicker gravy, you can mash a few chickpeas while it's cooking to achieve your desired consistency. Serve it hot with steamed rice or your choice of bread, and don't forget a squeeze of fresh lemon juice to improve the flavors!
Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful Indian rice dish that's perfect for any occasion. This one-pot meal combines basmati rice, an assortment of vegetables, and an array of spices that create a delightful harmony of flavors. It isn't only loved for its taste but also showcases the rich culinary heritage of India, making it a must-try for anyone looking to investigate vegetarian Indian cuisine.
Cooking Vegetable Biryani can be a delightful experience, especially when using fresh, seasonal vegetables that add vibrant colors and textures. The layering technique involved in preparing the biryani guarantees that every bite is infused with a medley of spices, herbs, and the aromatic essence of basmati rice.
Enjoy this dish paired with a simple cucumber raita or a revitalizing salad for a complete meal.
Ingredients:
- 1 ½ cups basmati rice
- 2 cups mixed vegetables (peas, carrots, beans, potatoes, etc.)
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 2-3 green chilies, slit
- ½ cup yogurt
- 3-4 tablespoons cooking oil or ghee
- 1 bay leaf
- 3-4 cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- Salt to taste
- Fresh coriander and mint leaves, chopped (for garnish)
- 2 cups water
Cooking Instructions:
Start by soaking the basmati rice in water for about 30 minutes and then drain.
In a large heavy-bottomed pot or pressure cooker, heat the oil or ghee and add the bay leaf, cloves, cardamom pods, cinnamon stick, and cumin seeds. Sauté for a minute until fragrant, then add the sliced onions and green chilies. Cook until the onions turn golden brown.
Next, stir in the ginger-garlic paste and chopped tomatoes, cooking until the tomatoes soften. Add the mixed vegetables, yogurt, and salt, stirring to combine. Cook for another 5 minutes, then add the drained basmati rice and water.
Bring to a boil, reduce heat to low, and cover. Cook until the rice is tender and water is absorbed, about 20 minutes. Once done, let it rest for 5-10 minutes before fluffing with a fork. Garnish with chopped coriander and mint leaves before serving.
Extra Tips:
For an authentic flavor, consider adding a pinch of saffron soaked in warm milk towards the end of cooking for that beautiful color and taste.
Feel free to customize the recipe by adding your favorite vegetables or adjusting the spice levels to suit your taste. If you have access to it, using a heavy pot or a biryani pot can help in evenly cooking the rice and veggies, making sure none stick to the bottom.
Enjoy the process and have fun experimenting!
Palak Paneer
Palak Paneer is a popular vegetarian dish from Indian cuisine, renowned for its rich flavors and vibrant green color. This dish combines paneer, a type of Indian cheese, with a smooth spinach gravy that's infused with a blend of spices. It isn't only delicious but also packed with nutrients, making it a favorite among health-conscious individuals.
Palak paneer is often served with roti, naan, or rice, providing a wholesome meal that's both satisfying and rejuvenating.
Cooking palak paneer at home is relatively straightforward and requires minimal ingredients. The key to making a delicious palak paneer lies in the preparation of the spinach, which should be blanched and pureed to achieve that silky texture. The spices are also essential, as they bring out the flavors of the paneer and spinach harmoniously. With just a little preparation, you can beautifully replicate this dish in your kitchen.
Ingredients:
- 250g spinach (palak)
- 200g paneer, cubed
- 1 medium onion, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh cream for garnish (optional)
To prepare palak paneer, start by blanching the spinach in boiling water for 2-3 minutes until wilted, then immediately transfer it to an ice bath to halt cooking and preserve the color.
Once cooled, strain it and blend the spinach into a smooth puree. In a pan, heat oil or ghee and add cumin seeds. Once they splutter, add the chopped onions and green chilies, sauté until the onions turn golden brown.
Stir in the ginger-garlic paste, turmeric, and salt, and cook for another minute. Next, add the spinach puree and simmer for a few minutes. Finally, incorporate the paneer cubes and garam masala, mixing gently, and cook for an additional 5 minutes.
Garnish with fresh cream if desired before serving.
When preparing palak paneer, it's important not to overcook the spinach after blending, as this can dull its vibrant green color and impact the flavor. If you prefer a creamier texture, feel free to add more fresh cream or milk.
Additionally, for those who enjoy a bit of heat, you can increase the number of green chilies or add a pinch of red chili powder. If you're looking to boost the nutritional value of the dish, consider adding some cooked peas or potatoes into the spinach mix.
Enjoy your homemade palak paneer!
Aloo Gobi
Aloo Gobi is a beloved North Indian dish that combines the hearty texture of potatoes (aloo) with the vibrant color and nutritional benefits of cauliflower (gobi). This classic vegetarian recipe isn't only easy to prepare but also delicious, making it a perfect option for a weeknight dinner or a festive gathering.
The blend of spices, including turmeric, cumin, and coriander, infuses the vegetables with flavors that are characteristic of Indian cuisine. This dish is often enjoyed with warm rotis or parathas, making it a wholesome meal that's comforting and satisfying.
Whether you're an experienced cook or a beginner in the kitchen, Aloo Gobi's straightforward preparation method allows you to create a delightful dish that brings a taste of India straight to your dining table. Let's explore the ingredients and steps needed to whip up this delicious dish!
Ingredients:
- 2 medium potatoes, peeled and diced
- 1 small head of cauliflower, cut into florets
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, slit (optional)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt, to taste
- Fresh cilantro, chopped for garnish
- Lemon wedges, for serving (optional)
To prepare Aloo Gobi, heat the oil in a pan over medium heat and add the cumin seeds. Once they start to splutter, add the chopped onions and sauté until they're translucent.
Introduce the ginger-garlic paste and green chilies, stirring until aromatic. Then, add the diced potatoes and cauliflower florets, followed by the turmeric powder, coriander powder, and salt. Toss well and cook for a few minutes.
Next, add the chopped tomatoes, mix everything, and cover the pan. Cook on low heat until the vegetables are tender, stirring occasionally. Once done, sprinkle garam masala on top, garnish with chopped cilantro, and serve hot with lemon wedges.
For best results, verify that the potatoes and cauliflower are cut into similar-sized pieces to allow for even cooking. If you prefer a slightly spicier dish, feel free to adjust the number of green chilies or add a pinch of red chili powder.
You can also add peas or bell peppers for additional flavor and texture. Enjoy your cooking experience and the delightful aroma that fills your kitchen!
Daal Makhani
Daal Makhani, a rich and creamy dish originating from the Punjab region of India, is a beloved staple of Indian cuisine. This lentil-based dish is made primarily with black urad dal (black gram) and kidney beans, simmered to perfection with spices, and improved with butter and cream. Traditionally cooked over slow heat, Daal Makhani is known for its luscious texture and deep flavor, making it a favorite accompaniment to naan or rice.
The preparation of Daal Makhani is labor-intensive but incredibly rewarding. The lengthy cooking time allows the flavors to meld beautifully, creating a dish that's comforting and aromatic. While many people enjoy this dish at their favorite Indian restaurants, making it at home gives you the opportunity to customize the spices and creaminess according to your taste.
Whether you're looking for a hearty weeknight dinner or a dish for entertaining, Daal Makhani is sure to impress with its indulgent taste.
Ingredients:
- 1 cup black urad dal (whole black lentils)
- 1/4 cup kidney beans (rajma)
- 4 cups water
- 2 tablespoons ghee or butter
- 1 tablespoon ginger-garlic paste
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 green chili, slit (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)
To prepare Daal Makhani, start by rinsing the urad dal and kidney beans thoroughly in water and soak them overnight. Drain and transfer them to a pressure cooker, adding 4 cups of water along with a pinch of salt. Cook on high heat until you hear 3-4 whistles, then reduce the heat and let it simmer for another 15-20 minutes.
In a separate pan, heat ghee or butter over medium heat. Add cumin seeds, followed by the finely chopped onions, and sauté until light golden brown. Stir in the ginger-garlic paste and green chili, cooking for a minute until fragrant. Add the pureed tomatoes, turmeric, red chili powder, and garam masala, and cook until the oil separates.
Once the dal and beans are cooked, combine them with the tomato-spice mixture, adding water as needed for desired consistency. Simmer on low heat for 30-40 minutes, then stir in the heavy cream, season with salt, and garnish with fresh cilantro before serving.
When making Daal Makhani, it's helpful to cook it longer to improve the flavors – some even suggest cooking it overnight for the best results. You can adjust the amount of cream based on your preference for richness, or substitute with half-and-half for a lighter option.
Additionally, for a touch of smokiness, consider finishing off the dish with a few drops of liquid smoke or a quick turn on the flame before serving. Enjoy this luxurious dish with your choice of bread or rice, and don't hesitate to make a big batch, as it tastes even better the next day!
Baingan Bharta
Baingan Bharta is a classic Indian dish that celebrates the smoky flavor of roasted eggplant combined with aromatic spices. Traditionally, the eggplant is roasted over an open flame, giving it a unique charred quality that enhances its taste. This dish hails from the Indian subcontinent and is enjoyed by vegans, vegetarians, and meat-lovers alike. It pairs beautifully with Indian bread like naan or roti and is often served with a side of yogurt or pickles to complement its spicy and smoky character.
The preparation of Baingan Bharta might seem simple, but the key lies in the roasting of the eggplant, which infuses it with a delicious depth of flavor. Once concocted, the mashed eggplant blends harmoniously with sautéed onions, tomatoes, and an aromatic variety of spices, making it a wholesome and satisfying vegetarian meal. This dish not only captures the essence of Indian cuisine but also introduces a medley of textures and flavors, making it a must-try for anyone exploring vegetarian options.
Ingredients:
- 1 large eggplant (baingan)
- 2 tablespoons oil (mustard or vegetable oil)
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 medium tomato, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon juice (optional)
To prepare Baingan Bharta, begin by roasting the eggplant until the skin is charred and the flesh is soft, which can be done on an open flame or in an oven at 400°F (200°C) for about 30 minutes. Once roasted, allow it to cool before peeling off the skin and mashing the flesh.
In a pan, heat oil over medium heat, add cumin seeds, and let them splutter. Then, add chopped onions and green chilies, sauté until the onions turn golden. Stir in the ginger-garlic paste and cook for another minute, followed by the chopped tomatoes. Cook until the tomatoes become mushy, then add turmeric, red chili powder, and salt.
Finally, mix in the mashed eggplant and garam masala, cooking the mixture for a few more minutes to allow the flavors to meld together. Garnish with fresh coriander leaves and a splash of lemon juice if desired.
When preparing Baingan Bharta, remember that the secret to a great dish lies in the roasting process—don't rush it! If using an oven, make sure the eggplant is well-cooked and has a smoky flavor. You can also experiment by adding bell peppers or other vegetables for additional textures.
For the best results, let the dish sit for a bit before serving; this allows the flavors to develop further! A side of toasted bread or Basmati rice can enhance the meal, making it truly satisfying.
Vegetable Korma
Vegetable Korma is a rich and aromatic Indian dish that brings together a medley of vegetables in a luscious, creamy sauce. This dish isn't only a feast for the eyes but also a delight for the palate, featuring an array of spices that improve the flavors of the vegetables.
Traditionally served with naan, roti, or fragrant basmati rice, Vegetable Korma makes for an excellent centerpiece for any meal, whether it's a casual family dinner or a special occasion.
The beauty of Vegetable Korma lies in its versatility. You can use any combination of seasonal vegetables or even leftover veggies. The underlying spice blend, often enriched with coconut or yogurt, provides a luxurious texture and depth of flavor that's irresistible.
Many diners find comfort in the subtle sweetness of the korma sauce, which balances well with the spiced elements. Take your time as you cook this dish, allowing the spices to bloom and the vegetables to absorb all the delicious flavors.
Ingredients:
- 2 cups mixed vegetables (carrots, peas, beans, cauliflower, etc.)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit
- ½ cup yogurt or coconut milk
- ¼ cup cashews, soaked in water
- 2 tablespoons cooking oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
Cooking Instructions:
Begin by heating the oil or ghee in a large pan over medium heat. Add cumin seeds and allow them to splutter.
Next, sauté the finely chopped onions until they turn golden brown. Add garlic, ginger, and green chilies, cooking for another minute until fragrant.
Stir in the soaked cashews and blend until smooth, creating a paste. Toss in the mixed vegetables and spice powders (coriander, garam masala, turmeric, and salt), mixing well to coat the vegetables with the spices.
Pour the yogurt or coconut milk into the mixture, cover the pan, and let it simmer for 10-15 minutes until the vegetables are tender. Garnish with fresh coriander leaves before serving.
Extra Tips:
For an even richer Korma, consider adding a tablespoon of khoya (dried whole milk) or a splash of heavy cream just before serving.
Adjust the level of spices according to your taste, and feel free to experiment with different vegetables based on what you have on hand. Allowing the Korma to rest for a few minutes after cooking will help the flavors meld together beautifully.
Enjoy this delightful dish with your favorite Indian bread or rice!
Rajma
Rajma, a beloved North Indian comfort food, is a hearty and nutritious dish made primarily from red kidney beans cooked in a thick, flavorful gravy. Originating from the state of Punjab, Rajma is often paired with steamed basmati rice, creating a wholesome meal that's both satisfying and delicious.
The combination of spices used in this dish brings out the earthy flavor of the beans and creates a warm, inviting aroma that fills the kitchen, making it a family favorite on cold, rainy days.
The key to a great Rajma is allowing the beans to soak and cook until they're perfectly tender, soaking up all the spices and flavors. While the traditional recipe often relies on a few essential spices, feel free to adjust the heat levels and spices to suit your taste. This simple yet flavorful dish isn't only vegetarian but also a great source of protein, making it an excellent addition to any meal.
Ingredients:
- 1 cup red kidney beans (rajma), soaked overnight
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
- Water as needed
Cooking Instructions:
After soaking the kidney beans overnight, drain and rinse them. In a pressure cooker, add the soaked beans and cover them with water, cooking until they're soft and tender.
Meanwhile, in a separate pan, heat oil over medium heat, add cumin seeds, and let them splutter. Then, add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste, followed by the pureed tomatoes, and cook until the oil separates from the mixture.
Add all the spices—coriander powder, garam masala, red chili powder, and salt—and mix well. Finally, add the cooked beans along with some water to achieve your desired consistency. Allow the mixture to simmer for about 15-20 minutes for the flavors to meld together.
Extra Tips:
To elevate the flavor of your Rajma, consider adding a touch of cream or butter just before serving for a rich and indulgent finish.
Additionally, letting the dish sit for a while after cooking can improve the taste, allowing the spices to penetrate the beans more deeply. Experiment with adding other ingredients, such as bell peppers or carrots, for extra texture and nutrition.
Always taste and adjust the seasoning before serving, as it can greatly uplift the final dish!
Pani Puri
Pani Puri, also known as Golgappa or Puchka, is a beloved street food in India that brings together a burst of flavors in every bite. This delightful snack features crisp, hollow puris, which are filled with a spicy and tangy mixture of water, potatoes, chickpeas, and an array of spices. The dish is both invigorating and satisfying, making it a perfect appetizer for parties or a fun family gathering.
The preparation might seem complex, but once you have all the ingredients ready, it's quite simple to assemble. The golden brown puris can be made with semolina or all-purpose flour, and the spiced water (pani) is the star of the dish. With its vibrant flavors and textures, Pani Puri is sure to impress anyone who tries it!
Ingredients:
- 1 cup semolina (sooji)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- Water (as needed)
- 2 medium potatoes, boiled and mashed
- 1/2 cup cooked chickpeas
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt (to taste)
- Fresh coriander leaves, chopped
- 1 teaspoon tamarind pulp
- 1 teaspoon jaggery (or sugar)
- 4 cups chilled water
- 1 teaspoon roasted cumin powder
- Lemon juice (to taste)
To make the Pani Puri, start by preparing the puris. In a mixing bowl, combine semolina, all-purpose flour, baking soda, and a pinch of salt. Gradually add water to form a stiff dough. Cover it with a damp cloth and let it rest for 30 minutes.
Meanwhile, mix the mashed potatoes, cooked chickpeas, chaat masala, red chili powder, salt, and chopped coriander in a separate bowl to create the filling. Next, divide the dough into small balls and roll each ball into a thin circle. Heat oil in a deep pan and fry the puris until they puff up and turn golden brown.
For the spiced water, mix chilled water with tamarind pulp, jaggery, roasted cumin powder, and lemon juice. Serve the crispy puris immediately with the spiced water and the potato-chickpea filling.
Extra Tips:
Make sure the oil is sufficiently hot when frying the puris for the perfect puffiness; otherwise, they may become chewy.
You can customize the filling by adding other ingredients like onions or boiled corn. For an extra kick, feel free to adjust the spice levels in the water according to your taste.
Enjoy assembling your Pani Puri, and don't forget to eat them quickly, as they taste best when they're crispy!