Pani Puri Recipe: Easy Pani Puri Recipe

by dassana

in Indian Street Food

Pani Puri Recipe: Mumbai Pani Puri Recipe, Pani Puri

Pani Puri  or Golgappas is my most favorite chaat from childhood. Having it often with my family on the streets of Mumbai (Bombay) was something I have thoroughly enjoyed.

This Pani Puri Recipe is my mom’s recipe. To make this recipe, you need not have to make the sweet chutney for pani puri separately. You only have to make the green pani…… Yes thats it…… No need to make the sweet chutney…… because the only pani you make, has both the flavors of the sweet as well as sour pani. This pani is sweet, spicy as well as tangy.

Again, you can always experiment with the ratio of the mint leaves and the coriander leaves to make the pani. I have used 1:1 ratio. that is equal amount of mint and coriander leaves. If you want a minty flavor and taste, increase the quantity to 2:1 of mint and coriander leaves respectively. Vice versa, if you want a more of coriander flavor in the water, make the ratio to 1:2 for mint and coriander leaves respectively….. I hope its not too confusing.

This is a mumbai style pani puri recipe, where I have used ragda. But for the pani puri masala or filling……. you could also use from the following options or a combination of these:

  • chopped boiled potatoes
  • boiled moong sprouts
  • boiled garbanzo beans (kabuli chana)
  • boiled black chick peas (kala chana)
  • chopped onions
  • chopped coriander leaves

Whatever you use of the above, just add a dash of chaat masala, black salt, cumin powder to these and mix it well.

Ingredients to make the Pani Puri for 4 servings:

Main Ingredients:

  • 25-30 puris ( you could buy these puris ready made or make them at home)

  • 1 large bowl of pani

Ingredients for Pani Recipe:

  • 1 cup chopped mint leaves
  • 1 cup chopped coriander leaves
  • 1 inch ginger
  • 1 green chili
  • 1 tbsp seedless tamarind
  • 5 tbsp crumbled jaggery/sugar (add more to increase the sweetness)
  • 1 tsp roasted cumin powder (bhuna jeera powder)
  • 1 tsp chaat masala powder
  • black salt
  • water

Method to make the Pani:

  • In a blender add all the ingredients.

  • Add some water and grind to a fine paste.  Add more water if required while grinding.
  • When you open the lid of the the grinder, you will get a heady aroma of the chutney and it will remind you of the chaat stalls and counters where you had pani puri. Enjoy the memories :-)

  • Remove the chutney in a large bowl. Add 2 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required.  If you want a thin pani, you could add some water. But keep on checking the seasoning, so that you could alter the taste as per your taste. Serve the pani with the puris and ragda and let the individual make it and have it as per his/her taste.

Note: I have used 1 green chili and 1 tbsp tamarind. If you like the pani too spicy and tangy…….. then please increase the proportion of green chili and tamarind.

Update: I have also made the pani with equal amounts of jaggery and dates and the result was awesome. You can add 3 tbsp crumbled jaggery and 3 tbsp chopped dates. The rest of the ingredients are same as above.

Pani Puri Recipe details below:

5.0 from 2 reviews

Pani Puri Recipe: Easy Pani Puri Recipe
 
Prep time

Total time

 

pani puri is a popular street food of india.
Author:
Recipe type: snacks
Cuisine: indian
Serves: 28 pani puris

Ingredients
  • 25-30 puris ( you could buy these puris readymade or make them at home)
  • 2½ to 3 cups ragda
  • 1 large bowl of pani – green water
  • For the Pani Recipe:
  • 1 cup chopped mint leaves
  • 1 cup chopped coriander leaves
  • 1 inch ginger
  • 1 green chili
  • 1 tbsp seedless tamarind
  • 5 tbsp crumbled jaggery/sugar (add more to increase the sweetness)
  • 1 tsp roasted cumin powder (bhuna jeera powder)
  • 1 tsp chaat masala powder
  • black salt
  • water

Instructions
  1. Method to make the Pani:
  2. In a blender add all the ingredients.
  3. Add some water and grind to a fine paste. Add more water if required while grinding.
  4. When you open the lid of the the grinder, you will get a heady aroma of the chutney and it will remind you of the chaat stalls and counters where you had pani puri. Enjoy the memories.
  5. Remove the chutney in a large bowl. Add 2 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, so that you could alter the taste as per your taste. Serve the pani with the puris and ragda and let the individual make it and have it as per his/her taste.

Nutrition Information
Serving size: 4

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{ 23 comments… read them below or add one }

Valli May 2, 2013 1

Mouthwatering!!

Reply

umashankar May 2, 2013 2

Those images are enough to make a chaat lover salivate!

Reply

InkMyTravel.com May 1, 2013 3

hamare yaha chhole mein aalu bhi daalte hai thoda…..
aapka post dekh ke muh mein paani aa gaya….

english use karna bhi man nahi hua…. :) )))

Reply

seb powen May 1, 2013 4
My Say April 30, 2013 5

poochka .. paani poori and fulki.. no matter what they call.. and how differently they make it .. it makes yogic minds .. greedy :) nice post !! thank u for sharing the Mumbai style of Pani puri !!

Reply

pradnyawant khune January 7, 2013 6

please send me all type of pani puri recipes

Reply

dassana January 8, 2013 7

you can google and find different types of pani puri recipes. i usually stick to the same pani puri recipe and don’t make much changes.

Reply

Deepti September 14, 2012 8

I fisrt landed on your site while looking for chat recipes, since then I am a frequent visitor.

Recipe is nice, no doubt about it and you might have got lot of appriciation for it. There is something else, here I want to talk about. That’s your writing style. You have a talent to nicely put it in words, that’s the important part. Pictures, wonderful…. Really liked it. Are you a photographer?

Keep up the good work.

Thanks
Deepti

Reply

dassana September 15, 2012 9

thanks deepti for all that you have said. i used to photograph before i started the blog and in my college wanted to do a professional photography course. but things did not fell into place. destiny brought me again to photography and i love it. i am a self learned photographer and the learning never ends for me :-)

Reply

Renuka July 30, 2012 10

how to make pani puris Dassana ????

Reply

Renuka July 30, 2012 11

I mean PURI’s

Reply

dassana July 30, 2012 12

here is a link to make the puris at home. this is a tried and tested recipe and this is how i make the pani puris at home even today.

http://www.vegrecipesofindia.com/pani-puri-recipe-golgappa-pani-puri/

Reply

kanchan July 21, 2012 13

nice recipe

Reply

zara March 22, 2012 14

I don’t have a pressure cooker, how do I cook this?

Reply

dassana March 22, 2012 15

you mean making the ragda from white peas, zara… right?

avoid as it will take around 2-3 hours cooking in a pot.

go for some quick filling for the pani puri like canned chickpeas or steamed sprouted moong beans or just simple boiled and chopped potatoes.

Reply

firozkhanchishti March 7, 2012 16

my fevorite pani puri

Reply

Numaan. December 21, 2011 17

Mujay mheetay pani ke recipe chahey plz give me plz

Reply

dassana December 25, 2011 18
kamala November 4, 2011 19

very good one excact preparation

Reply

dassana November 4, 2011 20

thanks kamala.

Reply

sunayana April 4, 2011 21

i love pani puri because it is a delicious recipe so i like it .

Reply

vaishali October 25, 2010 22

It is good recipe. I like it. I like to know about samosa recipe.

Reply

dassana October 26, 2010 23

i have the samosa recipe ready with photos…. but i do not have enough time to post it… i have shifted to a new house and the internet connection is very very slow here….. it will take some time till i settle down here and then will hopefully get time to post all the recipes that are waiting to be posted… including the samosa recipe

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