Name: Pani Puri
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 24 pieces Puri Shells (Semolina/Flour); 2 medium Potatoes (boiled and mashed); 0.5 cup Black Chickpeas (boiled); 0.5 cup Fresh Mint Leaves; 1 cup Fresh Coriander Leaves; 2 pieces Green Chilies; 1 inch Ginger; 2 tbsp Tamarind Paste; 2 tsp Chaat Masala; 1 tsp Black Salt (Kala Namak); 3 cups Chilled Water; 2 tbsp Salted Boondi

Appetizers & Starters

Pani Puri

Experience an explosion of flavors with this authentic Indian Pani Puri recipe, featuring crispy semolina shells filled with a spiced potato-chickpea mixture and dipped in zesty mint-coriander water. It is the quintessential street food snack that perfectly balances sweet, spicy, and tangy notes in every bite.

Prep

30m

Cook

20m

Serves

Calories

280kcal

Qty	Ingredient
24 pieces 24 pieces	Puri Shells (Semolina/Flour)
2 medium 300 g	Potatoes (boiled and mashed)
0.5 cup 100 g	Black Chickpeas (boiled)
0.5 cup 15 g	Fresh Mint Leaves
1 cup 30 g	Fresh Coriander Leaves
2 pieces 10 g	Green Chilies
1 inch 5 g	Ginger
2 tbsp 30 ml	Tamarind Paste
2 tsp 10 g	Chaat Masala
1 tsp 5 g	Black Salt (Kala Namak)
3 cups 710 ml	Chilled Water
2 tbsp 15 g	Salted Boondi

2 Method

Step 1. Prepare the Filling: In a mixing bowl, combine the mashed boiled potatoes and boiled chickpeas. Add 1 teaspoon of chaat masala, a pinch of red chili powder, and salt. Mix well and set aside.

Step 2. Create the Spice Paste: Blend the mint leaves, coriander, green chilies, and ginger with a splash of water into a very smooth green paste.

Step 3. Prepare the Teekha Pani (Spicy Water): In a large jug, mix the green paste with 3 cups of chilled water. Stir in the tamarind paste, black salt, and the remaining chaat masala.

Step 4. Finalize the Water: Taste the pani and adjust the salt or tamarind as needed. Add the salted boondi on top for a professional street-style touch.

Step 5. Assemble and Serve: Poke a small hole in the center of each puri using your thumb. Stuff with a teaspoon of the potato mixture. Dip the stuffed puri into the spicy water and serve immediately to ensure it remains crispy.

·
Always use chilled water for the pani to make it more refreshing and to keep the herbs looking bright green.
·
If you prefer a sweeter version, add a teaspoon of jaggery or a dollop of sweet tamarind chutney inside each puri.
·
Store the puris in an airtight container immediately after buying or making them to prevent them from becoming soggy.
·
For an extra kick, add a half teaspoon of roasted cumin powder to the spicy water.

? FAQ

Can I make the pani in advance?

Yes, you can prepare the spicy water up to 24 hours in advance and keep it refrigerated. Add the boondi only when ready to serve.

How do I make the puris crispy if they go soft?

You can place them in a preheated oven at 300°F (150°C) for 2 to 3 minutes to restore their crunch.

What is a substitute for black salt?

While regular sea salt works, black salt (kala namak) provides the essential sulfurous, tangy flavor typical of street food.

Is Pani Puri healthy?

Pani Puri is relatively low in calories compared to other fried snacks, especially if you focus on the chickpea filling and herb-based water.

Videos

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Ahara

Pani Puri

1 Ingredients

2 Method

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? FAQ

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