pani puri

Pani puri is a popular Indian street food of crispy, fried, hollow dough balls that are stuffed with boiled potatoes, steamed moong sprouts, spicy tangy water and sweet chutney.

Pani Puri

potatoes (- medium-sized)

onion (- small to medium-sized, optional)

coriander leaves ((cilantro))

cumin powder

chaat masala powder

red chili powder (- optional)

mint leaves (- tightly packed,)

coriander

ginger (- chopped)

green chilies

tamarind (- tightly packed)

water (for blending)

water

boondi ((fried tiny gram flour balls), optional)

black salt (or regular salt, add as required)

puris (you could buy these puris readymade

tamarind chutney (or tamarind dates chutney - optional)

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 puri stuffing

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.

Making pani (spiced water)

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.&nbsp;

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.

Assembling pani puri

This is the BEST and ultimate pani puri recipe you’ll find on the internet. I have shared 2 types of pani puri water and 2 types of stuffing recipes. Plus, I’ve shared how to make golgappa (puri) in the air fryer.

Pani Puri Recipe (Water & Stuffing)

40-50 Puri (golgappa) (ready-made

Red onion (finely chopped)

Dry Kala chana (black chickpeas

(boiled,

½ teaspoon Ready masala ( *Note 1)

Salt (to taste)

Cilantro

Sprouted moong (boiled)

Boondi

Mint leaves (tightly packed)

inch Ginger

Green chilies (Add more for more spicy water)

Black pepper powder

Black salt (Kala namak)

Lemon juice

Boondi (for garnishing)

Tamarind paste

Jaggery (Gur)

Fennel seeds powder

+ teekha pani ingredients mentioned above minus lemon juice

If making sprouted moong stuffing then start prepping two days before. Follow the recipe for moong sprouts. On the day of serving, boil the moong sprouts as below. Stovetop pressure cooker: 1 whistle. Instant pot: Manual (high pressure) 2 mins.

If making kala chana stuffing then start prepping one day before. Rinse and soak the chana for at least 8 hours or overnight. Boil the chickpeas as below. Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low. Instant pot: Manual (high pressure) 30 mins

On the same day, boil the potato in instant pot or pressure cooker until soft. Peel and roughly mash it.

Preparation:

You’ll need a pack of ready fry puri.

Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil.

Arrange them in an air fryer in a single layer.

Air fry them at 380 degrees F for 1 ½ - 2 minutes only. They will puff up so nicely. Remove it to a big bowl and repeat the same.

Making Air Fryer Golgappa (Puri):

Take mashed potato, boiled chickpeas, salt, ready masala and cilantro in a bowl. Mix well and keep it aside.

Take mashed potato, boiled sprouted moong, boondi, salt and ready masala in another bowl. Mix well and stuffing are ready.

Making Stuffing:

(Tikha Pani):

Add these ingredients in a grinder jar - mint leaves, cilantro, ginger, green chili, ready masala, black pepper, black salt, salt and 1 cup of water.

Grind it into a smooth puree.

Add that into a bowl or pitcher. Add remaining water and stir.

Freshly squeeze the lemon juice in it, mix and taste. Adjust the salt and lemon juice as needed.

OR (Khatta Meetha Pani):

Make the same tikha pani as above minus the lemon juice and keep it ready. In another bowl take tamarind paste, jaggery and ½ cup of warm water. Keep stirring until jaggery melted.

Then add roasted cumin powder and fennel powder. Mix well.

Add this tamarind jaggery water to the prepared tikha pani. Mix and khatta meetha pani is ready.

Making Pani Puri Water:

Loved your recipe’s instructions on the pani puri recipe. Thanks for such amazing words.

Wow looking so tempting and mouth watering i loved it so keep posting and share more different paani puri recipes.

It was the perfect recipe to make pani puri! Making it tomorrow, hope it's going to be good. Thanks for sharing this mam  :)

Hello,

I want to know for the meetha pans..do we add all the ingredients like mint/dhaniya/ ginger too?

Absolutely mouth watering. you made me hungry.

thanks a lot for sharing and also fulfill my request.

I will make it soon.

Top 2 pani puri recipes from across the web

The most viewed pani puri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pani Puri

Pani Puri Recipe (Water & Stuffing)

Top 2 pani puri recipes from across the web

The most viewed pani puri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pani Puri

Pani Puri Recipe (Water & Stuffing)

The most viewed pani puri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine