Aloo + Kala Chana Teekha Mix (Stuffing) – Recipe (Serves 4–6)

Ingredients

1. Potato (medium) 2–3 (boiled, peeled, mashed)
2. Kala chana 1 cup (boiled/cooked; about 2x after soaking)
3. Onion 1 (finely chopped) (optional)
4. Green chili 1–2 (finely chopped) or chili paste as needed
5. Wai Wai noodles and seasoning
6. Salt to taste
7. Lemon juice 1–2 tbsp

Wai Wai Masala (Optional but recommended for mix)

1. Wai Wai noodles 1 packet
2. Use masala powder (from the packet)
3. Crunch bits: noodles lightly crushed and roasted/air-fried (see steps)

Spices (teekha + “khatta-masala” style)

1. Roasted cumin powder 1 tsp
2. Coriander powder 1 tsp
3. Red chili powder 1 tsp (adjust)
4. Turmeric 1/4 tsp
5. Chaat masala 1–2 tsp
6. Garam masala 1/4 tsp (optional)
7. Black pepper 1/4 tsp (optional)
8. Sugar 1 pinch (helps balance tartness)

Steps (Stuffing)

1. Mash aloo: Boil potatoes, mash smooth (slightly coarse is fine).
2. Prep kala chana: Use well-cooked chana. Drain excess water.
3. Spice sauté (optional but tasty):
4. Add chana + aloo:
5. Add kala chana and mashed potato. Cook 2–3 minutes on medium.
6. Season to teekha:
7. Add salt, red chili, turmeric, cumin, coriander, chaat masala, garam masala, and black pepper.
8. Mix in lemon juice. Taste and adjust:
9. More chili/chaat masala = more “teekha”
10. More lemon = more tang
11. Add Wai Wai crunch
12. Mix in 1–2 tbsp roasted/crushed Wai Wai masala bits at the end.

Tangy Teekha Pani (Quick Pani Idea)

You can use regular pani puri water, or make it tangy like Nepali street style.

Simple Pani Mix (makes ~2–3 liters)

1. Chilled water 2 liters
2. Tamarind chutney 2–4 tbsp (or lemon + little jaggery)
3. Green chutney 3–4 tbsp
4. Roasted cumin powder 1–2 tsp
5. Chaat masala 1–2 tsp
6. Black salt 1 tsp (optional but recommended)
7. Salt to taste
8. Lemon juice 1–2 tbsp (adjust)

Mix and keep chilled.

Assemble Pani Puri (Toppings + Build)

1. Take puri (golgappa).
2. Add spoon of aloo-kala chana teekha mix.
3. Add 1 pinch Wai Wai masala crunch.
4. Dip in cold tangy pani.
5. Serve immediately with extra pani on the side.

Nutritional Value (Approx per Serving)

This varies a lot by how many puris you eat, oil used, and chana quantity. Here’s a reasonable estimate:

If serving = 4 puris + ~1/2 cup filling

Approx totals:

1. Calories: ~350–500 kcal
2. Protein: ~10–16 g (mostly from kala chana)
3. Carbs: ~45–70 g
4. Fat: ~12–20 g (depends on oil)
5. Fiber: ~8–14 g (from chana + potatoes)
6. Sodium: Medium–high (from chaat masala, pani, and optional instant seasoning)

If you tell me how many puris per serving (e.g., 3 / 4 / 6) and do you use more oil or less, I can refine the numbers.

Menu Label (Ready to print)

“Nepali Teekha Pani Puri — Wai Wai Mix”

Crispy puris stuffed with spicy aloo + kala chana mix, tangy pani, and Wai Wai masala crunch—hot, tangy, and street-style addictive.