Pani Puri Dense Bean Salad

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1/4 cup fresh mint

1/4 cup fresh cilantro

1 tsp ginger paste

2 tbsp apple butter

1/2 small serrano or thai chili, or to taste

1 tsp chaat masala

1/2 tsp cumin powder

1/2 tsp coriander powder

3/4 tsp kosher salt, or to taste

1/4 tsp kala namak (black salt)

1/4 tsp dried mint (optional)

1/4 tsp black pepper

1/4 tsp red chili powder, or to taste

1 tbsp brown sugar or date sugar

2 tbsp water

1 tbsp lime juice

1/4 cup red onion, finely diced

1 can (15 oz) chickpeas, drained and washed

1 can (15 oz) cannellini beans, drained and washed

1 cup cherry tomatoes, quartered

1 cup cucumbers, 1/2 inch dice

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1/2 cup crushed crispy puri (same puri for bhel)

Directions

Start by making the dressing. Add mint, cilantro, ginger, apple butter, serrano, and 1 tbsp of water to a small blender and blend into a paste. Spoon the paste into a bowl and add chaat masala, cumin powder, coriander powder, salt, black salt, black pepper, red chili powder, brown sugar, water, and lime juice. Whisk until well combined. Taste and adjust seasoning to your liking and set aside.

Soak chopped red onion in ice water for 10 minutes. While the onion soaks, add chickpeas, cannellini beans, tomatoes, cucumber, mint, cilantro, and crushed puri to a mixing bowl. Drain and add onions. Add the dressing and mix until well combined! Serve with additional puri if you like! Store in an airtight container in the fridge.