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

Jump to Recipe
pani puri recipe

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

4.78 from 27 votes
total time:
35minutes

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 🙂

pani puri recipe, pani puri

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.

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.

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.

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 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:

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 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.

puri for pani puri recipe

pani puri recipe

4.78 from 27 votes
Prep Time:20 mins
Cook Time:15 mins
Total Time:35 mins
pani puri is a popular street food of india, where crisp fried dough balls are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney.
pani puri recipe
Course:snacks
Cuisine:indian
Servings:4

INGREDIENTS FOR pani puri recipe

(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 pani puri recipe

making pani puri stuffing

  • boil the potatoes till they are cooked completely.
  • peel them and then chop them.
  • finely chop the onion if using it.
  • 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

  • in a blender add all the ingredients mentioned above for the pani.
  • add water and grind to a fine chutney.
  • 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.
  • 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.
  • add the boondi to the pani.
  • you can chill the pani in the fridge or add some ice cubes to it.

making pani puri

  • crack the top of the puri with a spoon.
  • add 2 to 3 teaspoons of the boiled potato-onion filling in the poori.
  • stir the green pani first and then add it in the poori. optionally you can add some sweet chutney in the puri. 
  • serve the pani puri immediately.
  • 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 TIPS

pani puri stuffing ideas

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.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make pani puri

a) 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.

making pani puri recipe

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.

making pani puri recipe

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.

making pani puri recipe

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

making pani puri recipe

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

making pani puri recipe

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

making pani puri recipe

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.

making pani puri recipe

8. add this water in the bowl.

making pani puri recipe

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.

making pani puri recipe

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

making pani puri recipe

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.

making pani puri recipe

12. add 1 to 1.5 tablespoon chopped coriander leaves.

making pani puri recipe

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

making pani puri recipe

14. mix very well. keep aside.

making pani puri recipe

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.

pani puri

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

adding green chutney in the pani puri

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 recipe of mumbai style pani puri where i have used moong sprouts as the filling.

pani puri recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

130 comments/reviews

  1. Hi
    I added 1/2 tsp jaljeera powder and 1/2 tsp dry mango powder. Also 2-3 tbsp lemon juice. I also filtered the pani and used a tamarind chutney along with the filling too.

    • steam or boil the mangoes in a pan or pressure cooker. then make a paste of it. you can filter the mango paste if you want. then add to the pani. or alternatively, you can grind the boiled mango pulp when grinding other ingredients. remove the mango skin and the seed. just take the pulp. you can even make aam panna as khatta-meetha pani. skip cardamom in aam panna if making it as khatta-meetha pani. recipe here – https://www.vegrecipesofindia.com/aam-panna-recipe-aam-panna/

  2. You are one where I got an idea to bake with wheat flour and they are successfull and my inspiration to cook.
    Followed your recipe for pani puri and pani puri water. Came out really well. My kid loved it.
    From the comments yes kneading is very important and I have to add 3 more tbsp of water on top of your recipe. And Wish I can share the picture I made.
    Thank you very Much

    • thanks a lot shanthi. whole wheat bakes are so good and can be made more healthy also by using healthy ingredients. for the pani puri dough less or more water depends on the quality of rava. so one can easily add more water if required. nice to know your kid loved pani puri. you can share pics at [email protected]

  3. Hello, sir, I follow your recipe and it always turns out to be good. but sir I live in the USA and here sometimes we get mint leaves or sometimes mint paste in a bottle. Also, jaggery is very expensive to buy.. can you tell me a replacement of jaggery? and how much to add for 4 people? also please tell me if I am using mint paste and tamarind paste how many tablespoons I have to add ?. waiting for your reply

    • thanks meeta. you can use sugar instead of jaggery. just add the same amount of sugar as that of the amount of jaggery mentioned in the recipe.
      for mint paste you can add 1 to 2 tablespoons of it. add as per your taste. i am not sure how much thick and concentrated the paste is, so guessing the amount. for tamarind paste, add 1/2 to 1 teaspoon.

    • fathima, filling can be as per your choice. you can add chana (white chana or black chickpeas or moong sprouts also). also the amount of red chilli powder and chaat masala in the filling can be added less or more as per your taste.

  4. Hi am Natasha from Sri lanka! I tried this recipe They came out so good that I suprised my whole family. Thank you so much! And the recipes are so damn good!

  5. I tried this it was very nice thanks a lot for this website I learnt so many dishes from this. especially chatts was really fantastic and everyone loved it in our family

shares