Indian Pani Puri Recipe - How To Make Pani Puri Recipes

The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion and chickpeas.

Pani puri Recipe - It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney/pani. Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!


24 puris , readily available
(makes Approx 1/2 Cup Paste)
1 1/4 cups mint leaves (phudina)
1/2 cup chopped coriander (dhania)
1 1/2 tbsp lemon juice
4 to 5 green chillies
25 mm (1/2") ginger (adrak)
1 to 2 black peppercorns (kalimirch)
1 tsp black salt (sanchal)
1 tsp cumin seeds (jeera) , roasted and powdered , salt to taste (makes Approx. 1 Cup)
2 tbsp boiled mixed sprouts
2 tbsp boondi , soaked and drained
1/4 cup boiled , peeled and lightly mashed potatoes
1/2 tbsp dry red masala

For Serving

1/2 cup stuffing , recipe above / 1/2 cup hot ragda
1/4 cup meetha chutney mixed with 1/4 cup of water


For the teekha pani

1. Combine all the ingredients and blend in a mixer to a fine paste using little water. ( you will get approx. ½ cup paste )

2. Combine 2½ tbsp of the prepared paste and 3 cups of water in a large bowl and mix well. (store the remaining paste in an air-tight container in a deep-freezer and use as required. )

3. Refrigerate the pani for at least 3 to 4 hours so that the flavours blend well. (refer handy tip) strain using a strainer.

How to serve

1. Add ½ tbsp of dry red masala to the ragda, mix well and keep aside.

2. Crack a small hole in the centre of each of the 6 puris and stuff each puri with ½ tbsp of the prepared stuffing or ragda and 1 tsp of meetha chutney.

3. Immerse the puris one by one in the chilled pani and serve immediately.

4. Repeat with the remaining ingredients to make 3 more plates.

Handy tip

Chilling the pani for 3 to 4 hours enhances the flavours. However, if you are short on time, make the pani using chilled water and relish this delight instantly.
Indian Pani Puri Recipe - How To Make Pani Puri Recipes 5 of 5

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