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Pani Puri Recipe

Authentic Pani Puri Recipe

This authentic pani puri recipe brings the vibrant flavors of Indian street food to your kitchen. Crispy hollow puris filled with spiced potatoes and tangy mint-coriander water create an explosion of flavors in every bite. Perfect for parties or when craving this beloved chaat snack.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 4 people
Course: Appetizer, Snacks
Cuisine: Indian, Street Food
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For Pani (Spiced Water)
  • 1 cup fresh coriander leaves tightly packed
  • 1/2 cup fresh mint leaves tightly packed, stems removed
  • 2-3 pieces green chilies adjust to taste
  • 1 inch fresh ginger peeled and chopped
  • 1 tablespoon tamarind paste tightly packed
  • 3-4 tablespoons jaggery powder or grated jaggery
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1/3 cup water for blending
  • 1-1.25 cups cold water to be added later
  • 1 teaspoon black salt or regular salt to taste
For Potato Filling
  • 2-3 medium potatoes
  • 1 small onion finely chopped, optional
  • 1-1.5 tablespoons fresh coriander leaves chopped
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1/4 teaspoon red chili powder optional
  • 1/2 teaspoon black salt or to taste
Other Ingredients
  • 24-30 pieces pani puri puris store-bought or homemade
  • 1-1.5 tablespoons boondi optional, for added texture

Equipment

  • Blender or Food Processor
  • Large mixing bowl
  • Medium saucepan
  • Sharp knife
  • Cutting board
  • Small Serving Spoons

Method
 

  1. Prepare the Spiced Water (Pani): Rinse coriander leaves, mint leaves, green chilies, and ginger thoroughly. Roughly chop all ingredients, removing mint stems to avoid bitterness.
  2. Blend the Green Chutney: Add coriander, mint, ginger, green chilies, tamarind, jaggery, cumin powder, chaat masala, and 1/3 cup water to a blender. Blend until smooth.
  3. Dilute the Pani: Transfer the chutney to a large bowl. Rinse the blender with 1/2 cup water and add to the bowl. Add remaining 1/2-3/4 cup water and black salt. Mix well and adjust seasoning.
  4. Chill the Pani: Add boondi if using. Cover and refrigerate for at least 30 minutes before serving for best flavor.
  5. Prepare Potato Filling: Boil potatoes until tender (15-20 minutes). Cool, peel, and chop into small cubes.
  6. Season the Filling: Mix chopped potatoes with onion (if using), coriander leaves, cumin powder, chaat masala, red chili powder, and black salt. Set aside.
  7. Assemble Pani Puri: Carefully crack the top of each puri with a spoon or your thumb to create an opening.
  8. Fill and Serve: Add 2-3 teaspoons of potato filling to each puri. Stir the chilled pani and fill each puri with the spiced water. Serve immediately to maintain crispiness.
  9. Eating Instructions: Pop each filled puri into your mouth in one bite to experience the full burst of flavors without making a mess.

Notes

Storage Tips: Pani can be prepared up to 24 hours in advance and stored in the refrigerator. Always assemble just before serving to prevent soggy puris.
Variations: You can substitute potato filling with boiled chickpeas, moong sprouts, or ragda (white pea curry) for different flavors.
Spice Level: Adjust green chilies according to your heat preference. Start with 1 chili for mild spice.
Authenticity Note: This recipe combines both sweet and spicy elements in one pani, eliminating the need for separate sweet chutney while maintaining traditional flavors.