Pani Puri
15 minutes
1048 reads
About Pani Puri
Pani Puri stands as one of the most beloved Indian street foods, cherished by people of all ages—kids and adults alike. Crispy puris are filled with a tantalizing mix of onions, sev, tangy tamarind chutney, and refreshing mint water, creating an explosion of flavors with every bite.
Traditionally enjoyed as an evening snack, Pani Puri brings people together with its irresistible combination of crunch, spice, and zest. Whether you're reliving childhood memories or introducing friends to this classic treat, Pani Puri never fails to delight and satisfy.
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Recipe Time & More
Prep15 minutes
Total15 minutes
Ingredients
- 20 Puris Of Golgappa ready made puris golgappa
- 1 Onion chopped
- 1/2 cup Chickpea Noodle
- 1/4 cup Tamarind Chutney
For Pani
- 1/2 cup Mint Leaves chopped
- 1/2 cup Coriander dhania
- 1.5 Chilli chopped, green
- 1/2 inch Ginger
- 1/2 tbsp Lemon Juice
- 3 tbsp Sugar
- 1 tsp Chaat Masala
- 1/4 tsp Salt black
- 2 tbsp Boondi
- 4 cup Water
- 1 tsp Salt or as per taste
For Masala
- 1/2 tsp Chili Powder red
- 1 tsp Coriander dhania, or cumin cumin and
- 1/4 tsp Chaat Masala
- 2 tbsp Coriander dhania, chopped
- 1/2 tsp Salt or as per taste
Instructions
- Making pani puri stuffing :Put in a bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. mix well and keep aside.
- Making pani: combine the all ingredients except the black salt in a blender and grind to a fine paste
- Transfer the paste into a large bowl and combine with water the black salt and salt and mix well.
- Chill for at least 1 hours after making so that all the flavours have properly.
- Add the boondi to the pani.
- How to proceed:Crack the top of the puri with a spoon. add 2 to 3 teaspoons of the boiled potato-onion filling in the puri.
- Stir the green pani first and then add it in the puri. optionally you can add some sweet chutney in the puri.
- Serve the pani puri immediately
Recipe Notes
Other stuffing combinations for pani puri or a combination of these:
steamed moong sprouts
boiled white chickpeas (kabuli chana)
boiled black chickpeas (kala chana)
boiled potatoes
chopped onions
chopped coriander leaves
ragda – a dry white peas curry
boiled white chickpeas (kabuli chana)
boiled black chickpeas (kala chana)
boiled potatoes
chopped onions
chopped coriander leaves
ragda – a dry white peas curry
Additional Tips
- For extra-chilled pani (spiced water), add a few ice cubes or refrigerate it for at least an hour before serving; this enhances the refreshing experience, especially in warmer weather.
- If you prefer a less spicy version, include a touch of sweetened boondi or diced boiled potatoes in the filling to balance the heat and add creamy texture.
- Keep the puris in an airtight container until just before serving to ensure they remain crisp and don’t become soggy from humidity or moisture.
- Try serving the different pani options—classic mint-coriander, sweet tamarind, and spicy chili water—in separate bowls for a fun DIY experience, letting guests customize each bite.
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Recipe Nutrition
Calories: 696kcalCarbohydrates: 14gFat: 73gPolyunsaturated Fat: 21.9gMonounsaturated Fat: 43.8gSodium: 1330mgSugar: 13g
Shakuntla Tulshyan
Articles: 90
4 Comments
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Looks so delectable! Thanks for posting.
I’m excited to try this recipe!
This looks so appealing! Thanks for sharing.
Thanks for the inspiration! Looks tasty.