A fun easy thanksgiving or all year round side! Pani puri is one of the most popular Indian street food. It consists of a deep fried crisps (puris) stuffed with potatoes, sprouts, spicy tangy water (pudina pani or mint water) and a sweet chutney. This pudina pani or mint water is really what ties the whole dish together. I used the mint water flavors into the potatoes and added some cheddar for good measure.
The two ingredients are key to this recipe: pani puri masala and fresh mint. Masala is available on Amazon or Indian grocery stores. Fresh mint is available year round in the fresh herb section.
Cheddar Pani Puri Masala Hasselback Potatoes
- 3 Baking Potatoes
- 2 tsp Pani Puri Masala
- 1/2 tsp Black Salt
- 1/2 tsp Salt
- 2 tbsp Lemon
- 2 tsp Mint Powder
- Chopped mint garnish
- 4 tbsp Shredded cheddar
- 1/3 cup Olive oil/butter
- Soak oil or butter with all spices and lemon juice
- Cut potatoes into very thin slices. Use two wooden handles on either side to make sure cuts don’t go too deep.
- Brush potatoes with oil and mixtures. Make sure to get in between all the slices. Use a spoon to easily pour in between slices.
- Heat oven to 430F. Bake potatoes for 45 min. Take out and add cheese in between slices. Brush with any remaining oil/butter mixture. Put back to bake again for 10 minutes.
- Tops should look crispy. In between slices will be buttery soft. Garnish with fresh mint