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If you’ve been on social media lately, you’ve probably seen those viral “dense bean salads” floating around—packed with beans, crunch, and flavor. So I thought: why not give it a desi twist? Introducing: Pani Puri Dense Bean Salad. It’s tangy, spicy, sweet, and a little chaotic in the best way possible.
This recipe is my ode to the easiest part about making pani puri, the filling! I packed all the texture and flavors of pani puri into a satisfying, protein-rich, spoonable dense bean salad (DBS). I swapped out boiled potatoes for cannellini beans to get the creamy soft texture, and I swapped out kala chana (black chickpeas) for easy-to-find garbanzo beans, too.
And because I can’t help but remix things, I gave it a little Indian-American twist. Instead of using tamarind in my khatta meetha pani-inspired dressing, I used apple butter. It brings that same sweet-sour vibe, but it’s smoother and way more pantry-friendly. Paired with a spicy cilantro-mint base, it becomes a concentrated flavor bomb that turns beans into something magical!
Why It Works
This pani puri dense bean salad is the kind of dish that just works. It’s:
- Bright, bold, and spicy from the tghiki and khatta meetha pani-inspired dressing
- Filling and wholesome thanks to the cannellini AND garbanzo beans (and protein and fiber rich!)
- Crunchy from crushed puris (don’t skip this!)
- Totally customizable depending on what’s in your fridge and what you have on hand
- Super easy to prep for lunch or a potluck side
Add-Ins & Customizations
One of the best parts? You can really make this your own. Here are some of my favorite things to throw in:
- Pomegranate seeds
- Shredded cabbage or lettuce
- Boiled potatoes or sweet potatoes cut into small cubes
- Soaked and boiled Black chickpeas (kala chana)
- Sprouted mung beans
- Masala chips or sev for extra crunch
You can go as minimal or as maximalist as you want!
This pani puri dense bean salad is my favorite kind of fusion: nostalgic, a little out there, and totally delicious! It’s a love letter to street food, but with the ease of a weekday lunch. And it’s proof that Indian flavors deserve a seat at every viral food trend table.
Try it out and tag me @milkandcardamom—I’d love to see your version!
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Pani Puri Dense Bean Salad
- Total Time: 20
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
This pani puri dense bean salad is an Indian-American remix of the viral bean salad trend—packed with bold pani flavors, protein-rich beans, and all your favorite chaat toppings. Tangy, crunchy, and super easy to make.
Ingredients
Pani Puri Dressing
- 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
Dense Bean Salad
- 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)
Instructions
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.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
