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

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

Mix and keep chilled.

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

Approx totals:

Calories: ~350–500 kcal
Protein: ~10–16 g (mostly from kala chana)
Carbs: ~45–70 g
Fat: ~12–20 g (depends on oil)
Fiber: ~8–14 g (from chana + potatoes)
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.

“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.