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Pani Puri Recipe

Pani Puri is a popular Indian street food, also known as golgappa or puchka. It is made using puri, pani, potato stuffing, sweet chutney, cooked peas and boondi. It is commonly found in street side stalls and small chaat shops. The taste is a mix of spicy, tangy and little sweet all together in one bite. It should be had fresh as it gives a crunchy outer layer and juicy filling inside.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings3 chaats
AuthorSharmilee J

Ingredients

For the Pani

  • ½ cup mint leaves
  • 1 cup coriander leaves
  • one 1 inch ginger
  • 2 green chillies
  • 3 tablespoon jaggery
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon black salt
  • 1 ½ tablespoon tamarind
  • 1 teaspoon roasted cumin powder
  • ¾ teaspoon chat masala powder
  • salt to taste
  • 2 tablespoon boondi

For Potato stuffing

  • 3 medium sized boiled potatoes mashed
  • ½ cup chopped onion
  • 2 tablespoon coriander leaves
  • salt to taste
  • 11/2 teaspoon red chili powder
  • ½ teaspoon chat masala powder
  • ¾ teaspoon cumin powder
  • ¼ teaspoon black salt

Instructions

  • First make the puris and store it. You can check the recipe here.
  • To a mixing bowl add 3 medium sized boiled potatoes mashed. Add ½ cup chopped onion, 2 tablespoon coriander leaves, salt to taste, 11/2 teaspoon red chili powder, ½ teaspoon chat masala powder, ¾ teaspoon cumin powder and ¼ teaspoon black salt.
  • Mix it well and set aside.
  • To a mixer jar add ½ cup mint leaves, 1 cup coriander leaves, one 1 inch ginger, 2 green chillies, 3 tablespoon jaggery, ¼ teaspoon black pepper powder, ¼ teaspoon black salt, 1 ½ tablespoon tamarind, 1 teaspoon roasted cumin powder, ¾ teaspoon chat masala powder, salt to taste.
  • Add little water.
  • Grind it fine.
  • Transfer this to a strainer.
  • Strain well and discard the remains.
  • Add around 2 cups cold water and mix well. Adjust water according to your taste and preference.
  • Add 2 tablespoon boondi, mix well.
  • All the items are ready. I soaked ½ cup yellow peas overnight pressure cooked for 3 whistles and made it ready. The pani itself has sweetness so sweet chutney is optional but if you prefer you can add it.
  • Crack open a puri.
  • Add potato stuffing, cooked yellow peas.
  • Add raw onion, sweet chutney if needed.
  • Dip in prepared pani and serve immediately.
  • Serve immediately.

Video

Notes

  • Puri - Prepare puris that are crisp and puffed well.
  • Pani - Maintain the perfect mix of spicy, tangy, salty, and slightly sweet.
  • Filling - Do not over-mash potatoes, it should have some bits and pieces. The texture improves the eating experience.
  • Chilling – I used cold water. You can refrigerate the pani at least one hour before serving so the flavors blend well. 
  • Assembling – I fill and serve immediately after adding pani. I do this at serving because puris become soggy very fast.
Nutrition Facts
Pani Puri Recipe
Amount Per Serving (125 g)
Calories 875 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 49mg16%
Sodium 2506mg109%
Potassium 1486mg42%
Carbohydrates 126g42%
Fiber 16g67%
Sugar 14g16%
Protein 36g72%
Vitamin A 885IU18%
Vitamin C 36mg44%
Calcium 132mg13%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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