Pani Puri Recipe

Who would't like this Popular Indian street Pani Puri snack. In aboard, where we live it is little hard to get so i started to learn how to make Pani Puri at home. The main filling could be either boiled chickpeas, white beans or even mixed pulses mixed with smashed potatoes, for more crispiness chopped onion and coriander leaves, sweet chutney and dipped in tangy cooled spicy water, you can literately feel the explosion of many flavors in your mouth. Enjoy :)

In India, in Hindi language Pani means water and Puri is deep fried Indian flat bread, prepared with wheat flour or All Purpose Flour or Semolina (coarse wheat flour). The size varies from big, medium and small.  Big and medium puri served for breakfast with sabji/curry and small one served as snack just like this Pani Puri.

These are main fillings that you will need it for Pani Puri.

Puri - It is little time consuming to prepare, so i got from Indian store (will share the recipe soon!)
Boiled Beans and smashed Potatoes Filling
Pudina/Mint leaves, coriander leaves and greenchili Spicy Pani
Khajur/Dates & Imli/Tamarind ki Chutney
Chopped Onion and coriander leaves filling

Beans and Potatoes filling:

Ingredients for the filling:

Potatoes - 2 nos
White Beans/Mixed Beans - 1 cup
Coriander leaves - 1/4 cup
Lemon juice - 2 tsp
Salt to taste

Step 01) Cook the white beans or mixed beans & potatoes in a pressure cooker up to 2 whistles 
Step 02) let them cool for 30 mins. Then smash the potatoes
Step 03) Take a bowl add the cooked beans, smashed potatoes, salt, coriander leaves and lemon juice and mix it well

Mint /Pudina and coriander leaves green chili Spicy Pani:

For Grinding:
1 cup Mint leaves (Pudina leaves)
1 cup Fresh coriander leaves
2-3 green chilies
Ginger- small piece

For Masala Powders:
2 tbsp - PaniPuri Masala Powder(mixture of many Indian spices) available in Indian store
2 tbsp lemon juice
1 tsp sugar
salt to taste
Fresh coriander leaves for garnishing


Step 01) Grind the above mentioned ingredients smoothly
Step 02) Strain the mixture through a sieve and then mix with 2 cups of chilled water
 Step 03) Add pani puri masala powder,  lemon juice and sugar and stir it thoroughly
Step 04) Refrigerate it. More chilling enhance the tastes of the water. Always try to make the water one day before.

Sweet Chutney/  Date/Khajur and Tamarind/Imli ki Chutney:


10 to 12 nos. of  Khajur/Dates
Olive size Imli / Tamarind 
2 tbsp Jaggery powder (Indian sweetener made from sugar cane juice) available in Indian store
1 tsp Jeera powder/Cumin seeds Powder
1 tsp Saunf powder / Fennel Seeds Powder
1 tsp Red Chili powder
1 tsp Black Salt or Chaat Masala
Salt to taste


Step 01) De seed the Dates and Tamarind and soak in water for about 10 mins
Step 02) Cook dates and tamarind together by adding 1 cup of  water in a heavy bottom pan
Step 03) Once it becomes soft add cumin seeds powder, fennel seeds powder, black salt/chaat masala and red chili powder.
Step 04) Add salt and jaggery powder. Stir well and cook till the mixture thickens.
Keep aside to cool down.
Step 05) Then blend it in a mixer and store it in a dry air tight container. Refrigerate and use as required.

How to serve the Pani Puri

Step 01) Keep every fillings ready on table
Step 02) Take a puri make a hole in the center big enough to fill the stuffing.
Step 03) First fill the beans and potatoes filling, Then fill the chopped onions and coriander leaves
Step 04) Add a tsp of sweet chutney i.e. dates and tamarind chutney
Step 05) Lastly immerse it in chilled spicy water and eat the whole poori/puri with the stuffing.

Enjoy the home made awesome pani puri at home:)

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  1. Want puri recipe.

  2. I could type this after each recipe but I'll just do it here and hope that you read it,
    It may astonish you to know that not everywhere in US has access to an Indian store. After pins to Pinterest, shares on Google and a few to Facebook to save and share recipes I now have to search for Indian store online. I need to discover what at least half the ingredients are in each of your delicious sounding recipes I've saved. Then determine if I can afford and buy online.
    If you want to help me change my tastebuds, you have to give me some help. A list of uncommon ingredients and spices translated to American English would help me decide if I will make recipe at all. For example, What is puri? Could I make it myself? Or In the chutney recipe what are Jaggery? saunf powder? or Jeera powder?
    I make some Indian, African Pakistani and Middle Eastern plus Mexican and Latin American recipes so my spice chest is pretty full. You use coriander a lot. To most Americans coriander is the wonderful seed of the coriander plant. If you write 1/4 Cup coriander for a bread it would destroy it. Fresh coriander or coriander leaves or cilantro would be the more understandable way to write it. You translate somethings but not others. I can not imagine all your inquiries are from primarily Indian people or why would you need to "reinvent your tastebuds".
    That's how you can help me. As far as I can tell, the recipes will be fantastic. The directions are great..
    I'm off to search for an online store that has translations of what i need to learn of your recipes. Thanks for reading through this.
    Namaste, Kathe

    1. Thank you for the detailed feedback Kathe. I am very glad, that you are interested in Indian recipes and wanted to try. I do understand the pain in not knowing the English translation of the Indian terminology ingredients name and apologetic, for missing some translation. I appreciate you for bring up this to my notice. I will try to update the translation in all my posts.

      If you have any doubt, please drop a line on recipe post I will definitely try to answer them. Happy cooking and happy visiting!

      As you asked in your comment here are the English translation for of the some of the ingredient name:

      Jeera Powder - Cumin Seeds Powder
      Sauf Powder – Fennel Seeds Powder
      Puri – Puri is deep fried Indian flat bread, prepared with wheat flour or All Purpose Flour or Semolina (coarse wheat flour). Size varies from big, medium and small. Big and medium puri served for breakfast with sabji/curry and small one served as snack like Pani Puri.
      Jaggary –In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggary used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.


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