4 Serves
87 Mins
5 g
33 g
1 g
Prepare the spiced potato filling by mashing the boiled potatoes and mixing them with salt, pepper, and your preferred spices in a mixing bowl.
Ingredients, vitamins, and health benefits
Salt And Pepper
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Vitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
151 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Prepare the mint-coriander water by blending fresh herbs with water and spices in a blender until smooth.
Heat the vegetable oil in a deep frying pot over medium-high heat.
Carefully fry the puri shells in the hot oil until they puff up and turn golden brown, then remove them using a slotted spoon.
To serve, gently crack the top of each puri, fill with the potato mixture, add a drizzle of tamarind chutney, and dip into the mint-coriander water.
Potatoes
Spice Blend
Hot Water
Fresh Herbs
Puri (Crispy Hollow Shells)
Tamarind Chutney
Vitamin A
81 µg / 900 µgVitamin C
18 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
97 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0
g20
g0
g
American
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g