Pani Puri Recipe, How to make Pani Puri | Easy Pani Puri Recipe

pani puri recipe, pani puri

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

Pani literally translates to water and here the Puris are fried puffed crisp dough balls. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of a sweet tamarind chutney.

This sweet chutney is called as meetha (which means sweet) pani. The spicy water is called as teekha (which means spicy) pani. Both are added in the puri along with the main filling which consists of boiled potatoes, chickpeas, moong sprouts or a thick dry curry made from white peas which is called as ragda.

The puri or pooris are made from flour or sooji/cream of wheat or both. They are thin, crisp, fully puffed and thus occupy the filling and the chutneys. These can be brought ready from the stores or can be made at home too. If you want to make pooris at home then check this step by step poori/puri recipe.

puri for pani puri recipe

I don’t know who invented pani puri or how it came into existence. Its one of the popular street foods of India. Whereas in Mumbai, we call it Pani Puri. In the northern states its called as Golgappa and in Bengal, its called as Puchka.

There are differences in the fillings and the chutneys in all these regions. The filling also can be of your choice. Personally I prefer moong sprouts or ragda, but hubby prefers boiled potatoes and onions. So it depends from person to person and you can use your choice of stuffing.

This pani or spiced water recipe is my mom’s version. Here the pani is both spicy, tangy as well as sweet. So you don’t need to make the sweet chutney.  However if you want a more sweeter taste, you can make the sweet tamarind chutney and serve with the pani puri.

To make this spicy and sweet pani, you just need to make the green chutney and dissolve it in water. The spicy and sweet water is ready. Chill it in the refrigerator before you serve or you can add ice cubes too.

pani puri

For this pani recipe, you can also skip the jaggery and just make a tangy, spicy pani. Then you need to make the sweet tamarind chutney. Even Jal Jeera can be used to make the spicy water.

Keep everything ready before you start assembling the pani puris – the boiled cubed potato or steamed moong sprouts filling, the pooris and the spicy water.

You can even make individual serving portions, so that people make it for themselves. In the pics below, I have made sweet tamarind dates chutney, just to show the assembling.

First crack the top pooris with the spoon. Then stuff the potato-onion filling in the pooris. Add a few teaspoons of sweet chutney or as per your choice.

pani puri

Then add a few teaspoons of the green pani or as per your choice.

adding green chutney in the pani puri

The pani puri is ready to serve. They have to be had immediately. Or else the puris become soggy.

pani puri recipe

To make a mumbai style pani puri recipe, use ragda as the filling.

Update: I have also made this pani with equal amounts of jaggery and dates and the result was awesome. You can add 2 tbsp crumbled jaggery and 2 tbsp chopped dates. The rest of the ingredients are same as mentioned below.

If you are looking for similar recipes then do check pav bhaji, samosa recipebhel puri, sev puri, chole bhature and dahi aloo tikki.

Pani Puri Recipe below:

4.8 from 4 reviews
Pani Puri Recipe: Easy Pani Puri Recipe
 
Prep time
Cook time
Total time
 
pani puri - a popular street food of india, where crisp fried dough balls are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney.
Author:
Recipe type: snacks
Cuisine: indian
Serves: 4-5
Ingredients (american measuring cup used, 1 cup = 250 ml)
other ingredients:
  • 24-30 puris ( you could buy these puris readymade or make them at home)
  • 1 small bowl of tamarind chutney or tamarind dates chutney
For the stuffing - * check notes for other options
  • 2 to 3 medium potatoes
  • 1 small to medium onion
  • 1 to 1.5 tbsp chopped coriander leaves
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala powder
  • ¼ tsp red chili powder (optional)
  • black salt as required
For the Pani Recipe:
  • ½ cup chopped mint leaves
  • ¾ cup chopped coriander leaves
  • 1 inch ginger, chopped
  • 1 green chili, chopped
  • 1 tbsp seedless tamarind, tightly packed
  • 3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required
  • 1 tsp roasted cumin powder (bhuna jeera powder)
  • 1 tsp chaat masala powder
  • 2 to 3 cups of water
  • 1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
  • black salt as required
Instructions
Preparing the Stuffing:
  1. Boil the potatoes till they are cooked completely.
  2. Peel them and then chop them.
  3. Finely chop the onion.
  4. In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.
Method to make the Pani:
  1. In a blender add all the ingredients mentioned above for the pani.
  2. Add little water and grind to a fine chutney.
  3. Remove the green chutney in a large bowl. Add 2 to 3 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, as per your taste.
  4. Add the boondi to the pani.
  5. You can chill the pani in the fridge or add some ice cubes to it..
Assembling Pani Puri:
  1. Crack the top of the puri with a spoon.
  2. Add 2 to 3 tsp of the boiled potato-onion filling in the poori.
  3. Stir the green pani first and then it and the sweet chutney as per your taste.
  4. Serve the pani puri immediately.
  5. 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.
Notes
* other stuffing combinations or a combination of these:
steamed moong sprouts
boiled white chickpeas (kabuli chana)
boiled black chickpeas (kala chana)
boiled potatoes
chopped onions
chopped coriander leaves
ragda - a dry white peas preparation

* to make the pani hot and spicy, you can add one more green chili.


{ 33 Responses }

  1. Sujata Sachin says

    Dear Dassanna,

    Me at my parents place, decided for “CHAT PARTY” n thanks alot…prepared pani puri, sev puri n dahi batata puri My parents n all fly members were so happy on my progress…

    Thanks alot dear…

    Your fan,
    :)

  2. Balu says

    Great Pani puree and dahi puree recipes. Look forward to trying them out…yummy…thanks a lot.
    Balu

  3. aks says

    Gr8 recipe..
    Yummy..
    these r one of my favourites..
    Pani puri r irresistable almost for everybody no doubt..
    and these r delicious, only whn preparation is neat, hygienic & performed devotionally…
    thankyou for guiding, who were really in it’s search.

  4. jinks says

    Superbbb recipe. I just tried it. I tried many recipes for puri but everytime I was disappointed. Your recipe worked perfectly. Thank you soooo much.

  5. says

    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…. :))))

  6. says

    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 !!

    • says

      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.

  7. says

    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

    • says

      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 :-)

    • says

      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.

    • says

      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