Mexican Style Golgappa (Indo-Mexican Fusion Pani Puri) is a fun twist on classic Indian street food pani puri. Bursting with vibrant flavors, this avocado pani puri makes a fantastic party appetizer that's sure to impress your guests.
Pani Puri, also known as Golgappa, is a beloved street-style chaat featuring a hollow, crispy-fried puffed ball filled with a spicy potato mixture, boiled chickpeas, onions, spices, and flavored water - often a mix of tangy tamarind and refreshing mint.
This is the most popular Indian street food and is loved by everyone, whether kids or adults. You will find many thela or street vendors in every area of the city in India.
Today, I am sharing an Indo-Mexican fusion snack with Avocado stuffed inside a crispy puri. I used traditional mint/pudina pani (khatta meetha pani). You can also use leftover guacamole as a filling and call it guacamole pani puri.
This avocado pani puri is very simple to assemble and absolutely delicious. I've served this appetizer to most of my guests, and they all loved it! Other Indian chaat recipes I often make at home are bhel puri chaat, Indian chaat dip, etc.
More Avocado Recipes, you may like
How to Make Avocado Pani Puri
Prepare the Avocado Stuffing:
Take 2 medium-ripened avocados, cut them in half, and scoop the pulp into a wide bowl. Mash well with a fork.
Add all the remaining ingredients:
- ½ cup onion, finely chopped
- ½ cup tomato (deseeded), optional
- 2 tablespoons coriander leaves
- ½ teaspoon roasted cumin powder
- black pepper, salt to taste
- 1 teaspoon chaat masala
- 1 tablespoon lemon juice
Mix well. Avocado stuffing is ready.
TIP: It's best to prepare the avocado stuffing just before serving, or up to 1-2 hours in advance, and store it in the refrigerator. If making ahead, add the tomatoes just before serving, as they release water and can make the stuffing soggy.
Prepare the Pani
In a blender, add coriander leaves, mint leaves, ginger, green chilies, lemon juice, ice cubes, and water. Blend until smooth. Adjust the consistency by adding more water if needed.
Transfer the mixture to a large bowl. Add roasted cumin powder, pani puri masala (I like Everest brand), hing, black salt, salt, black pepper powder, tamarind pulp, jaggery, and chilled water. Mix everything well. Pani is ready.
When preparing pani puri, I like to strain the pani for a smoother texture. Pour it through a strainer into a container, then gently press the mixture with a spoon or ladle to extract all the flavors.
Add boondi now if you like soft boondi (optional step). If you like crispy boondi, then add it while serving.
Assemble Puri:
Arrange the plain puris, avocado mixture, and the pani just before serving.
Gently crack the top of each puri using your hand or spoon. Add a spoonful of the avocado mixture into each puri. Serve immediately with the prepared pani for a refreshing burst of flavors.
Expert Tips for Mexican Golgappa
- Make sure to use ripened avocados, also known as butter fruit in India.
- Don't forget to add lime juice to the avocado salsa; it helps prevent the avocados from browning.
- Always prepare the pani a few hours before and keep it chilled in the refrigerator, or use chilled water to make the pani.
- Leftover pani can be stored in the fridge for up to 3-4 days or frozen for 2-3 weeks.
- Use fresh, crispy puri and not stale ones.
Variations
- If you have leftover guacamole, you can use it as the stuffing.
- You can also use fruit pani, for this recipe tastes equally good.
- If you don't have pani puri powder, add extra cumin (jeera) powder, black salt, and chaat masala.
- You can also eat these avocado-salsa-stuffed puris without pani as well. Leftover avocado mixture can be used to make avocado papdi chaat as well.
More Indian Snack Recipes
Mexican Style Golgappa (Avocado Pani puri)
Ingredients
For the Stuffing
- 2 medium avocados diced and mashed
- ½ cup onion finely chopped
- ½ cup tomato (deseeded), finely chopped
- 2 tablespoons coriander leaves
- ½ teaspoon roasted cumin powder
- 1 tablespoon salt, black pepper to taste
- 1 teaspoon chaat masala
- 1 tablespoon lemon juice
For Pani
- 1 cup coriander leaves tightly packed
- ½ cup mint leaves tightly packed
- 1 inch ginger
- 2-3 green chilies
- 2 tablespoons lemon juice
- 1-2 ice cubes
- ¼ cup water (for blending)
- ½ teaspoon roasted cumin powder
- 1 tablespoon pani puri masala store-bought (Used Everest Brand)
- 2 pinches hing (asafoetida)
- ½ teaspoon black salt
- ½ teaspoon salt
- ¼ teaspoon black pepper powder (optional)
- ¼ cup tamarind pulp
- 2 tablespoons jaggery (or sugar)
- 4 cups water
Others
- 20-22 puris (or golgappa) store-bought
- ¼ cup date tamarind chutney optional
Instructions
Prepare the Stuffing
- Take ripened avocados, cut them in half, and scoop the pulp into a wide bowl.
- Add all remaining ingredients onions, tomato, coriander leaves, roasted cumin powder, salt, black pepper powder, chaat masala, lemon juice, and mix well. Avocado stuffing is ready.TIP: It's best to prepare the avocado stuffing just before serving, or up to 1-2 hours in advance, and store it in the refrigerator. If making ahead, add the tomatoes just before serving, as they release water and can make the stuffing soggy.
For Pani
- In a blender, add coriander leaves, mint leaves, ginger, green chilies, lemon juice, ice cubes, and water. Blend until smooth. Adjust the consistency by adding more water if needed.
- Transfer the mixture to a large bowl. Add roasted cumin powder, pani puri masala, hing, black salt, salt, black pepper powder, tamarind pulp, jaggery, and chilled water. Mix everything well. Pani is ready.
- When preparing pani puri, I like to strain the pani for a smoother texture. Pour it through a strainer into a container, then gently press the mixture with a spoon or ladle to extract all the flavors.
Assemble Puri
- Arrange the plain puris, avocado mixture, and the pani just before serving.
- Gently crack the top of each puri using your hand or spoon. Add a spoonful of the avocado mixture into each puri. Serve immediately with the prepared pani for a refreshing burst of flavors.
Notes
Tips
- Make sure to use ripened avocados, also known as butter fruit in India.
- Don't forget to add lime juice to the avocado salsa; it helps prevent the avocados from browning.
- Always prepare the pani a few hours before and keep it chilled in the refrigerator, or use chilled water to make the pani.
- Leftover pani can be stored in the fridge for up to 3-4 days or frozen for 2-3 weeks.
- Use fresh, crispy puri and not stale ones.
Variations
- If you have leftover guacamole, you can use it as the stuffing.
- You can also use fruit pani, for this recipe tastes equally good.
- If you don't have pani puri powder, add extra cumin (jeera) powder, black salt, and chaat masala.
- You can also eat these avocado-salsa-stuffed puris without pani as well. Leftover avocado mixture can be used to make avocado papdi chaat as well.
Nutrition
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Yukti Arora
Wow looking so tempting and mouth watering i loved it so keep posting and share more different paani puri recipes.
bhavana
Thankyou for your wonderful comment.