4 Serves
61 Mins
6 g
51 g
1 g
Prepare the spiced potato filling by mashing the boiled potatoes and mixing them with salt, pepper, and spices in a bowl.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
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TunisianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
611 mg / 4,700 mgSodium
889 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Prepare the flavored mint water by blending fresh herbs and spices with water in a blender.
Heat the cooking oil in a deep-frying pot over medium-high heat.
Carefully drop the raw puri dough into the hot oil and fry until golden brown and puffed, then remove with a slotted spoon.
Crack the top of each fried puri, fill with the potato mixture, and serve immediately with the spiced mint water.
Boiled Potatoes
Tamarind Chutney
Spiced Mint Water (Pani)
Hot Water
Puri (Crispy Hollow Shells)
Vitamin A
33 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
44 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
611 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4
g13
g12
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g