mumbai pani puri recipe
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5 from 1 vote

mumbai pani puri recipe

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 Time30 mins
Course: snacks
Cuisine: indian street food
Servings: 4
Author: Dassana Amit


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
  • 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


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.