mumbai style pani puri with moong sprouts

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Mumbai pani puri recipe with video and step by step pics – Pani puri is a popular Indian street food and is known by various names in different Indian states – Golgappa in north India, puchka in bengal and gup shup in UP and bihar.

pani puri recipe

The method of preparation of both the pani and the poori is different in these states. The recipe shared here is the Mumbai style pani puri.

In Mumbai, pani puri is made with basically two stuffings. one is ragda (white or yellow peas stuffing) and the other is a moong sprouts. Here I have shown pani puri made with moong sprouts. If you are interested in checking the ragda recipe, then you can see this post – Ragda recipe.

Preparing the spicy water or teekha pani for pani puri is very easy. you will also need Sweet tamarind chutney while preparing the paani.

This paani recipe is very good and is adapted from my mom’s Pani puri recipe which I had posted some years back. It uses lemon juice for the tang instead of tamarind. Though you can also use a small piece of tamarind while grinding the spicy green chutney.

The Pooris can be made at home or store brought. Even the tamarind chutney can be made at home or store brought. Moong sprouts are steamed and then used.

I have added boiled potatoes to the sprouts. Also I have added boondi. But you can skip both potatoes and boondi.

So basically you will need the following along with the spicy water:

I have shared one more pani puri recipe which is my mom’s recipe and you don’t need to make a sweet tamarind chutney for it. The pani is both sweet and spicy. You can check the recipe here – Easy pani puri recipe.

Pani puri recipe video

How to make pani recipe for pani puri

A) preparing spicy water (teekha pani)

1. Take ½ cup tightly packed mint leaves in a small grinder or blender jar.

mint leaves for Mumbai pani puri recipe

2. Next add 1 cup tightly packed coriander leaves.

coriander leaves for Mumbai pani puri recipe

3. Then add 1 inch ginger and 2 to 3 green chilies, which have been roughly chopped. 3 green chilies make the pani very spicy. For a less spicy pani, you can add 1 to 2 green chilies.

green chillies for Mumbai pani puri recipe

4. Next add 1 teaspoon cumin powder.

spices for Mumbai pani puri recipe

5. Then add 1 teaspoon chaat masala.

making Mumbai pani puri recipe

6. Add 1 teaspoon black salt or add as required. Add regular salt if you do not have black salt.

making Mumbai pani puri recipe

7. Then add 2 tablespoons lemon juice.

making Mumbai pani puri recipe

8. Then add ⅓ cup water.

making Mumbai pani puri recipe

9. Grind to a smooth consistency.

preparing Mumbai pani puri recipe

10. Take the chutney in a bowl.

preparing Mumbai pani puri recipe

11. Add 1 to 1.25 cups chilled water. Mix very well. Check the taste and you can add more black salt, lemon juice and chaat masala if required. Cover and refrigerate the teekha pani (spicy pani).

preparing Mumbai pani puri recipe

12. Add soaked boondi. For the boondi, just soak 2 tablespoons boondi in warm water for 15 to 20 minutes. Then squeeze the water from them and add to the spicy water.

preparing Mumbai pani puri recipe

12. Stir.

preparing Mumbai pani puri recipe

For the pani puri stuffing

1. In a bowl, take 1 cup boiled potato cubes.

potatoes to make Mumbai pani puri recipe

2. Add 1 cup steamed moong sprouts. Moong sprouts can be steamed or boiled in a pan or pressure cooker.

making Mumbai pani puri recipe

3. Then add ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and salt as required.

spices for making Mumbai pani puri recipe

4. Mix very well.

spices for making Mumbai pani puri recipe

5. keep the stuffing aside.

making Mumbai pani puri recipe

Serving pani puri

6. Before preparing, Assemble all the ingredients. you will need pooris, spicy water, sweet tamarind chutney and the moong sprouts-potato stuffing.

making Mumbai pani puri recipe

7. With a spoon or with your thumb, crack the top of the puri.

making Mumbai pani puri recipe

8. Place the moong sprouts stuffing inside the poori.

making Mumbai pani puri recipe

9. Then add the sweet chutney, less or more as per your requirements.

making Mumbai pani puri recipe

10. Then add the spicy water, less or more as per your requirements.

making Mumbai pani puri recipe

11. Serve pani puri. you can also assemble all the ingredients on a table and let your family or friends make the pani puri for themselves. The remaining water can be chilled. You can also have the water plain.

Mumbai pani puri recipe
If you are looking for more Mumbai street food recipes then do check:

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mumbai pani puri recipe

mumbai pani puri

5 from 9 votes
Pani puri is a popular Indian street food and is known by various names in different Indian states. This Mumbai style pani puri has moong sprouts as the filling along with teekha pani (spicy water) and meetha pani (sweet chutney). 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian Street Food
Course: Snacks

Servings 4
Units

Ingredients

for making teekha or spicy pani for pani puri

  • ½ cup tightly packed mint leaves
  • 1 cup tightly packed coriander leaves
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • 1 black salt or add as required
  • 2 to 3 green chilies, chopped
  • 1 inch ginger, chopped
  • 2 tablespoons lemon juice or add as required
  • cup water, for grinding
  • 1 to 1.25 cups chilled water to be added later
  • 2 tablespoons boondi, soaked

for pani puri stuffing

  • 1 cup boiled potato cubes
  • 1 cup moong sprouts
  • ½ teaspoon red chilli powder
  • ½ teaspoon chaat masala powder
  • salt as required

other ingredients:

  • 20 to 25 pooris or golgappas
  • 1 medium bowl sweet tamarind chutney

Instructions

making spicy pani for pani puri

  • Take the mint leaves and coriander leaves in a small grinder or blender jar.
  • Then add 1 inch ginger and 2 to 3 green chilies, which have been roughly chopped. 3 green chilies make the pani very spicy. For a less spicy pani, you can add 1 to 2 green chilies.
  • Next add 1 teaspoon cumin powder, 1 teaspoon chaat masala, 1 teaspoon black salt, 2 tablespoons lemon juice and  cup water.
  • Grind to a smooth consistency. 
  • Take the chutney in a bowl. Add 1 to 1.25 cups chilled water. Mix very well. Check the taste and you can add more black salt, lemon juice and chaat masala if required. 
  • Add soaked boondi. For the boondi, just soak 2 tablespoons boondi in warm water for 15 to 20 minutes. Then squeeze the water from them and add to the spicy water. 
  • Cover and refrigerate the teekha pani. 

for the pani puri stuffing

  • Then add ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and salt as required. Mix very well. Keep the stuffing aside.
  • In a bowl, take 1 cup boiled potato cubes, 1 cup steamed moong sprouts. Moong sprouts can be steamed or boiled in a pan or pressure cooker. 

assembling and making pani puri

  •  before preparing, assemble all the ingredients. You will need pooris, spicy water, sweet tamarind chutney and the moong sprouts-potato stuffing. 
  • With a spoon or with your thumb crack the top of the puri. Place the moong sprouts stuffing inside the poori. 
  • Then add the sweet chutney less or more as per your requirements. Then add the spicy water less or more as per your requirements. Serve pani puri. 
  • You can also assemble all the ingredients on a table and let your family or friends make the pani puri for themselves. The remaining water can be chilled. You can also have the water plain. 

Video

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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2 Comments

  1. Your recipe of pani for this dish is outstanding! Love the proportions as the pani turns out tangy and spicy in just the right proportions. Thank u !5 stars