pani puri recipe, how to make pani puri recipe | easy pani puri recipe

easy pani puri recipe with step by step photos. pani puri is a favorite chaat snack of many folks and ours too. with so many bursts of tastes and flavors in your mouth when you have pani puri, you just cannot have one 🙂

this is an easy pani puri recipe as you don’t need to make the sweet tamarind chutney. this pani or spiced water recipe is my mom’s recipe and to save time she would make the pani in such a way that it would have all the three major tastes – spicy, tangy and sweet. so all three tastes – teekha, khatta and meetha taste in just one pani. otherwise generally both the spicy chutney and sweet chutney are made separately.

for the those who don’t know what is pani puri – pani literally translates to water and here the puris are fried puffed crisp dough balls which are hollow. 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, cooked chickpeas, moong sprouts or a thick dry curry made from white peas which is called as ragda.

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. in bihar and jharkand its known as gupchup.

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.  i have also posted mumbai style pani puri recipe with video where moong sprouts are added in the filling.

as mentioned above, this pani recipe is both spicy, tangy as well as sweet. so you don’t need to make the sweet tamarind chutney. however if you want a more sweeter taste, you can make the sweet tamarind chutney and serve with the pani puri.

if you are a foodie then there few more delicious street food recipes from mumbai which you can easily make at home like:

a few suggestions for making pani puri:

  • the puri or pooris for making pani puri are made from flour or sooji (cream of wheat or rava) or both. 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.
  • for the stuffing you can use your choice of fillings. at home we prefer moong sprouts or ragda. you can also use boiled potatoes and onions. even boiled white chana or kala chana can be used along with boiled potatoes.
  • assemble everything before you begin to make pani puri.
  • you can prepare the pani before a few hours and then chill it in the fridge.
  • adding ice cubes may dilute the taste and flavor of the pani.
  • addition of black salt gives a really good taste and flavor. so if possible do try to add black salt in the pani recipe.

if you are looking for more street food recipes then do check samosa recipebread pakora, aloo tikki, chole bhature, dahi sev batata puri  and veg momos recipe.

pani puri recipe card below:

4.71 from 31 votes
pani puri recipe
prep time
20 mins
cook time
15 mins
total time
35 mins

pani puri recipe is a popular street food of india, where crisp fried dough balls are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney.

course: snacks
cuisine: Indian
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
for pani puri stuffing - * check notes for other options
  • 2 to 3 medium potatoes (aloo)
  • 1 small to medium onion (pyaaz) - OPTIONAL
  • 1 to 1.5 tablespoon chopped coriander leaves (dhania patta)
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 teaspoon chaat masala powder
  • ¼ teaspoon red chili powder, (lal mirch powder) optional
  • black salt or regular salt as required
for pani recipe:
  • ½ cup tightly packed chopped mint leaves (pudina patta)
  • 1 cup tightly packed chopped coriander leaves (dhania patta)
  • 1 inch ginger, (adrak), chopped
  • 2 to 3 green chilies, (hari mirch), chopped (for a less spicy pani, add about 1 green chili)
  • 1 tablespoon tightly packed tamarind (imli)
  • 3.5 to 4 tablespoons grated or powdered jaggery or sugar or add as required OR 1.5 tablespoons chopped seedless dates & 1.5 tablespoons powdered jaggery, the sweetness can be adjusted as per your taste
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 teaspoon chaat masala powder
  • cup water, for grinding
  • 1 to 1.25 cups water to be added later, add water as per the consistency you want
  • 1 to 1.5 tablespoons boondi (fried tiny gram flour balls), optional
  • black salt or regular salt as required
other ingredients for pani puri:
  • 24 to 30 puris, you could buy these puris readymade or make them at home
  • 1 small bowl of tamarind chutney or tamarind dates chutney - OPTIONAL
how to make recipe
making pani puri stuffing:
  1. boil the potatoes till they are cooked completely.

  2. peel them and then chop them.

  3. finely chop the onion if using it.

  4. in a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt or regular salt. mix well and keep aside.

making pani for pani puri:
  1. in a blender add all the ingredients mentioned above for the pani.

  2. add water and grind to a fine chutney.

  3. remove the green chutney in a large bowl. rinse the mixer jar with ½ cup water first and then add this water in the bowl. then add ½ to ¾ cup more water.

  4. mix well. check the seasoning. add more salt or jeera powder or chaat masala or jaggery if required. if you want a thin pani, you could add some water. but keep on checking the seasoning, as per your taste.

  5. add the boondi to the pani.

  6. you can chill the pani in the fridge or add some ice cubes to it.

making pani puri:
  1. crack the top of the puri with a spoon.

  2. add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.

  3. stir the green pani first and then add it in the poori. optionally you can add some sweet chutney in the puri. 

  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.

recipe notes

1. other stuffing combinations for pani puri 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 curry


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

how to make pani puri recipe:

making pani recipe for pani puri:

1. rinse 1 cup tightly packed coriander leaves, ½ cup tightly packed mint leaves, 2 to 3 green chilies and 1 inch ginger very well. peel the ginger and roughly chop it. also chop the green chilies. roughly chop the coriander leaves and mint leaves.

2. add coriander leaves, mint leaves, ginger and green chili in a grinder or blender jar. for a less spicy pani you can add just 1 chopped green chilli.

3. add 1 tablespoon tightly packed tamarind and 3.5 to 4 tablespoons jaggery powder or grated jaggery. if you do not have tamarind, then you can use 2 tablespoons lemon juice. you can also use equal amounts of jaggery and dates. so you can add 2 tablespoons crumbled jaggery and 2 tablespoons chopped dates.

4. now add 1 teaspoon roasted cumin powder, 1 teaspoon chaat masala and salt as per taste.

5. add ⅓ cup water and grind to a smooth consistency.

6. remove the chutney in a bowl or a small pan.

7. now add ½ cup water in the grinder jar and swirl the jar so that the chutney at the sides of the jar gets mixed with the water.

8. add this water in the bowl.

9. then add ½ to ¾ cup water. you can add less or more water depending on the consistency you want. but do not add too much water as then the taste & flavor of the pani reduces. also check the taste and if required you can add some more jaggery or salt.

10. mix very well. cover the pan and refrigerate the pani. before refrigerating you can also add 1 to 1.5 tablespoon boondi.

making potato filling for pani puri:

11. boil 2 to 3 medium potatoes. when warm, peel them and chop them in small cubes. you can also add some boiled moong sprouts. some finely chopped onions can also be added.

12. add 1 to 1.5 tablespoon chopped coriander leaves.

13. then add ¼ teaspoon red chili powder, 1 teaspoon chaat masala and 1 teaspoon roasted cumin powder. also add salt as per taste.

14. mix very well. keep aside.

making pani puri:

15. keep everything ready before you start assembling the pani puris. the potato filling, pooris and the pani. in the pics below, i have made sweet tamarind dates chutney, just to show the assembling. first crack the top pooris with the spoon or your fingers. then stuff the potato filling in the pooris. add a few teaspoons of sweet chutney or as per your choice. addition of sweet chutney is optional for the pani recipe shared in this post.

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

17. the pani puri is ready to serve. they have to be had immediately. or else the puris become soggy. to make a mumbai style pani puri recipe, use ragda or moong sprouts as the filling. you can check this mumbai pani puri recipe where i have used moong sprouts as the filling.

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This post was last modified on November 13, 2017, 9:18 pm

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