Pani puri is a popular Indian street food which is an all-time favorite snack of most Indians. Pani puri is also known as golgappa, Puchka, pakodi etc. It is a small round puffed balls which is filled with mashed potato, cooked chickpeas, chopped onions, spicy & sweet chutney and later dipped in flavored water.
The flavored water is a blend of tangy, sweet and spicy tastes. It is generally prepared with tamarind juice, jaggery and mint/pudhina chutney. Tamarind can be replaced with lemon juice too. Pani puri fills your mouth with variety of flavors & tastes, making it a delightful lip-smacking snack!
You can find many variations to Pani Puri recipe across India. The filling inside the puri can be anything of your choice like mashed potatoes, sprouts, cooked chickpeas, cooked green peas, cooked & spiced veggies and so on. You can add your own filling to suit your likings and preference.
Puri for making Pani Puri can be prepared before and stored. You can also go for store bought puri, but to prepare them at home is recommended as it is healthier. You can check the puri recipe for pani puri here. Puri can be prepared using maida or wheat flour or with sooji/rava.
Stuffed puri after dipping in pani has to be served immediately else the puri becomes soggy and loses its crunch. Hence prepare the filling, sweet chutney, spicy chutney and pani in advance. Pani can be chilled for few hours in refrigerator before serving too. You can also add little boondi to the pani. If you like soft boondi, add them to the pani and refrigerate, else for a crunchy taste add it while serving pani puri.
Also check out other chat & snacks recipes; bhel puri, sev puri, dahi puri, grilled veg sandwich, cheesy sandwich, mayo veg sandwich, garlic cheese toast, veg masala toast, Bombay masala toast, bread egg toast,
1 cup fresh mint leaves, tightly packed
½ cup fresh coriander leaves, tightly packed
2 green chillies, chopped
½ inch ginger, chopped
Small lemon sized tamarind,
2 tbsp jaggery, powdered
½ tsp chat masala powder
Fried boondi, as needed
Black salt or regular salt, as needed
3 cups water
For filling or masala:
½ cup black channa, soaked
1 tsp red chilli powder
½ tsp dhaniya powder
½ tsp jeera powder
1 tsp chat masala powder
2 tbsp coriander leaves, chopped
1 onion, finely chopped
½ tsp red chilli powder (opt)
½ tsp chat masala powder
Sweet chutney, as needed
Green chutney, as needed
Coriander leaves, chopped
Sev, as needed
Fried boondi, as needed
Pani for pani puri:
- Soak tamarind in ½ cup water for 15-20 minutes. Squeeze out the juice and keep it aside. Rinse mint and coriander leaves well. chop green chillies and ginger.
- Take a small mixer jar and add to it, mint leaves, coriander leaves, ginger and green chillies. Grind it for few seconds. Now add tamarind juice and grind again to smooth paste.
- In a wide bowl, add 3 cups of water. To this add ground paste along with chat masala powder, black salt or regular salt and powdered jaggery. Mix well. Check for salt and sweetness in the pani, add more if required.
- You can replace tamarind with lemon juice and jaggery with sugar too. If using lemon, add about 1 tbsp of lemon juice. You can add more or less to suit your taste.
- Prepared pani can be refrigerated for few hours if you like it chilled. You can add few fried boondi to the pani if you prefer soft boondi. Else add them while serving.
- If you have prepared green chutney and sweet tamarind chutney in advance, then add 1 tsp each or as needed to 3 cups of water to make pani. Add black salt and chat masala powder to the pani and refrigerate it till use.
- Soak black channa overnight or for about 6-8 hours in clear water. In a pressure cooker, add soaked channa and cook for 4-5 whistles or until done. drain excess water from the cooked channa and keep aside.
- Peel the outer skin or potatoes and rinse well. Cook till soft. You can add the potatoes along with black channa and cook in a pressure cooker too. You can also use either black channa or potato alone for the filling/masala.
- Now in a wide bowl, add cooked black channa and potatoes. Mash them slightly. Add to it salt, red chilli powder, jeera powder, dhaniya powder, chat masala powder and chopped coriander leaves. Mix all of them together. Keep it aside till use.
Assemble Pani Puri:
- Now on a plate, assemble puri and gently make a large hole on the top of the puri. You can use your thumb finger or a spoon to make the hole.
- Fill the puris with little channa potato mixture. You can add more or less as required. Sprinkle chopped onions, green chutney, sweet chutney, little chat masala, red chilli powder (opt), coriander leaves, sev and fried boondi (opt) on the puris.
- Dip each filled puri in pani/flavored water and serve immediately.
- Enjoy crispy, spicy, tangy and sweet Pani puri.
- Adjust the spices as required to suit your taste and likings.
- Filling or masala can be prepared using other ingredients like moong dal, green gram, sprouts, mixed vegetables, paneer etc.
- Pani or flavored water can be chilled or add few ice cubes to it before serving.
- Serve pani puri immediately after filling with masala and dipping it pani to retain its crunchiness.
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