Pani Puri

Pani Puri

Prep Time : 20 mins
Cook Time : 15 mins
Total Time : 35 mins


For pani puri stuffing – * check notes for other options

  • 2 to 3 potatoes – medium-sized
  • 1 onion – small to medium-sized, optional
  • 1 to 1.5 tablespoons chopped coriander leaves (cilantro)
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • ¼ teaspoon red chili powder – optional
  • black salt or regular salt or pink salt, as required

For pani recipe

  • ½ cup chopped mint leaves – tightly packed,
  • 1 cup chopped coriander leaves – tightly packed (cilantro)
  • 1 inch ginger – chopped
  • 2 to 3 green chilies – chopped (for a less spicy pani, add about 1 green chili)
  • 1 tablespoon tamarind – tightly packed
  • 3.5 to 4 tablespoons jaggery powder or grated/chopped jaggery or sugar, add as required – check point 6 in notes
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  •  cup water for blending
  • 1 to 1.25 cups water to be added later, add water as per the consistency you want
  • 1 to 1.5 tablespoons boondi (fried tiny gram flour balls), optional
  • black salt or regular salt, add as required

Other ingredients

  • 24 to 30 puris you could buy these puris readymade or make them at home
  • 1 small bowl Tamarind Chutney or tamarind dates chutney – optional


Making pani puri stuffing

  • Boil the potatoes till they are cooked completely.
  • Peel them and then chop them.
  • Finely chop the onion if using it.
  • In a small 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 (spiced water)

  • In a blender add all the ingredients mentioned above for the pani.
  • Add water and grind to a fine chutney.
  • Remove the green chutney in a large bowl. Rinse the mixer jar with ½ cup water first and then add this water in the bowl. Then add ½ to ¾ cup more water.
  • Mix well. Check the seasoning. Add more salt or jeera powder or chaat masala or jaggery if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
  • Add the boondi to the pani.
  • You can chill the pani in the fridge or add some ice cubes to it.

Assembling pani puri

  • Crack the top of the puri with a spoon.
  • Add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
  • Stir the green pani first and then add it in the poori. Optionally you can add some sweet chutney in the puri. 
  • Serve the pani puri immediately otherwise the prepared puri with stuffing and water will become soggy.
  • You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

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