1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="o5rRnblGJH"><a href="https://marcwiner.com/zh-hant/pani-puri/">正宗印度脆球</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/pani-puri/embed/#?secret=o5rRnblGJH" width="600" height="338" title="正宗印度脆球 — Marc Winer" data-secret="o5rRnblGJH" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/10/Pani-puri-en-tete-750x563.jpg600450普里脆球送到手上時已裝滿冰涼的水，得毫不猶豫地一口吃下。脆殼在口中裂開，薄荷與青辣椒的滋味瞬間湧入口腔，接著是羅望子酸甜醬柔和的酸甜。https://marcwiner.com/zh-hant/pani-puri/zh-hant正宗帕尼普里印度零食3025558份50 克 羅望子果肉 (（imli）)75 克 印度粗糖， (敲成小塊)70 克 砂糖1 茶匙 紅辣椒粉0.5 茶匙 烘香孜然粉1 大匙 青芒果粉 (（amchur）)1 茶匙 薑粉0.25 茶匙 黑鹽 (（kala namak）)鹽， (依口味調整)500 毫升 水1 小撮 阿魏 (（hing）)1-2 茶匙 油 (味道清淡的)20 克 薄荷葉15 克 香菜葉1 塊 薑 (新鮮的，長 2.5 公分，切塊)2-4 青辣椒750 毫升 水鹽， (依口味調整)1 茶匙 黑鹽 (（kala namak）)1 茶匙 烘香孜然粉1.5 茶匙 恰特瑪薩拉1 大匙 青芒果粉 (（amchur）)2 大匙 檸檬汁1 茶匙 紅辣椒粉， (可省略)15 克 邦迪3 馬鈴薯 (中型，水煮熟後放涼、去皮)鹽， (依口味調整)80 克 黑鷹嘴豆 (（kala chana），煮熟，或使用煮熟的一般鷹嘴豆)0.25 茶匙 黑鹽 (（kala namak）)50 普里餅 (市售未烹調的餅胚（可增加用量）)1 大型紅洋蔥， (切碎)32https://marcwiner.com/wp-content/uploads/2026/10/Pani-puri-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400