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. 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.
2. next add 1 cup tightly packed coriander leaves.
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.
4. next add 1 teaspoon cumin powder.
5. then add 1 teaspoon chaat masala.
6. add 1 teaspoon black salt or add as required. add regular salt if you do not have black salt.
7. then add 2 tablespoons lemon juice.
8. then add ⅓ cup water.
9. grind to a smooth consistency.
10. take the chutney in a bowl.
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).
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.
12. stir.
for the pani puri stuffing
1. in a bowl, take 1 cup boiled potato cubes.
2. add 1 cup steamed moong sprouts. moong sprouts can be steamed or boiled in a pan or pressure cooker.
3. then add ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and salt as required.
4. mix very well.
5. keep the stuffing aside.
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.
7. with a spoon or with your thumb, crack the top of the puri.
8. place the moong sprouts stuffing inside the poori.
9. then add the sweet chutney, less or more as per your requirements.
10. then add the spicy water, less or more as per your requirements.
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.
if you are looking for more mumbai street food recipes then do check:
mumbai pani puri recipe
INGREDIENTS
for making teekha or spicy pani for pani puri
- ½ cup tightly packed mint leaves (pudina patta)
- 1 cup tightly packed coriander leaves (dhania patta)
- 1 teaspoon cumin powder (jeera 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
- ⅓ 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 ⅓ 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.
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 !
thanks neeta for this review and feedback. glad that you liked the recipe.