Mexican Style Golgappa (Avocado Pani puri)

Mexican Golgappa filled with avocado stuffing and pani and avocado stuffing arranged on a plate and plain poori on the side.

5 from 7 votes

Mexican Style Golgappa (Avocado Pani puri)

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.

Course Snack

Cuisine Indian, Mexican

Keyword avocado pani puri, indian mexican pani puri, mexican golgappa

Diet Vegan, Vegetarian

Method No-Cook

Prep Time 20

Total Time 20

Servings

Calories 241kcal

Author Bhavana Patil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition