Pani Puri Recipe: Easy Pani Puri Recipe

Pani Puri (Golgappas)…….. 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…… coz 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 readymade or make them at home)

• 2½ to 3 cups ragda

• 1 large bowl of pani

• 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

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.

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