Introduction

Indian street snack known as pani puri consists of crispy, fried, hollow dough balls filled with steaming moong sprouts, boiled potatoes, hot, sour water, and sweet chutney.

A spicy, tangy water and a sweet chutney are served with crispy, hollow, fried dough balls (puri) filled with boiled potatoes, steaming moong sprouts, boiled chickpeas, or white pea curry (also known as ragda). In India, pani puri is a highly favored street snack. Our favorite chaat snack is pani puri, as are many other people’s. You really can’t have just one pani puri because they leave your mouth with so many different tastes and flavors 🙂.

Total Time for Pani Puri

Preparation Time	20 mins
Cock Time	15 mins
Total Time	35 mins
Servings	4

Ingredients for Pani Puri

Ingredients for Pani Puri Stuffing

• two to three medium-sized potatoes
• One little to medium-sized onion, optional
• 1 to 1.5 teaspoons of finely chopped cilantro (coriander) leaves
• 1 teaspoon of roasted cumin powder
• 1 teaspoon of chaat masala powder
• ¼ teaspoon of red chili powder – optional
• as needed, pink salt, ordinary salt, or black salt

Ingredients for Pani Recipe

• ½ cup of finely cut, tightly packed mint leaves
• 1 cup of chopped coriander leaves – tightly packed (cilantro)
• 1 inch of chopped ginger
• 2 to 3 chopped green chilies (add around 1 for a less spicy pani).
• 1 tablespoon of tamarind – tightly packed
• 3.5 to 4 tablespoons of jaggery powder or grated/chopped jaggery or sugar, add as required – check point 6 in notes
• 1 teaspoon of roasted cumin powder
• 1 teaspoon of chaat masala powder
• ⅓ cup of water for blending
• 1 to 1.25 cups of water to be added afterwards; adjust water amount to desired consistency
• 1 to 1.5 tablespoons of boondi (fried tiny gram flour balls), optional
• Add ordinary or black salt as needed.

Other Ingredients

• 30-to 24-puris These puris can be prepared at home or purchased already produced.
• One small dish of optional tamarind dates chutney or tamarind chutney

How To Make Pani Puri

Make Pani Puri Stuffing

1. Bring the potatoes to a boil until they are tender.
2. After peeling, slice them.
3. If using an onion, finely cut it.
4. Combine the potatoes, onions, coriander leaves, cumin powder, chaat masala powder, and either ordinary or black salt in a small bowl. Mix thoroughly and set aside.

Make Pani (Spiced Water)

1. Combine all the ingredients for the pani in a blender.
2. Grind with water to make a smooth chutney.
3. Put the green chutney in a big bowl after removal. After using ½ cup of water to rinse the mixer jar, pour this water into the bowl. Next, add another ½ to ¾ cup of water.
4. Blend thoroughly. Examine the spice. If necessary, increase the amount of salt, jeera powder, chaat masala, or jaggery. You could add some water if you want your pani to be thinner. However, continue to test the seasoning and adjust as needed.
5. To the pani, add the boondi.
6. The pani can be refrigerated or served with ice cubes added.

Assembling

1. Using a spoon, split apart the top of the puri.
2. Fill the poori with two to three teaspoons of the boiling potato and onion mixture.
3. Add the green pani to the poori after stirring it first. You can optionally top the puri with some sugary chutney.
4. Serve the pani puri right away to avoid sogginess of the prepared puri with filling and water.
5. Additionally, you can use the pani, potato-onion combination, and puris to make individual pieces. Allow the person to put together the pani puri to suit their own preferences.

Notes

1. Stuffing ideas for Pani puri

Other possibilities of stuffing for pani puri or a mix of the following:

• Steam-cooked moong greens
• Bulgi chana (boiled white chickpeas)
• boiled kala chana, or black chickpeas
• Boiled potatoes
• sliced onions
• chopped cilantro (coriander) leaves
• Ragda is a curry with dried white peas.

2. You can add one additional green chili to the pani to make it hot and spicy.

3. Make sure your puri is crunchy rather than soft. If the puri have softened, gently roast them in a skillet, tossing frequently, until they become crispy.

4. Ensure that the herbs are fresh. Stems from mint leaves should not be added to the hot water as they can turn it bitter.

5. To avoid diluting the flavors in the hot chutney, avoid adding too much water.

6. You can also add 1.5 teaspoons chopped seedless dates and 1.5 tablespoons powdered jaggery in place of only the jaggery powder. You can vary the sweetness to suit your taste by varying the amount of dates and jaggery added.

Nutrition Facts

216	12g	24g	3g
Calories	Fat	Carbs	Protein

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Pani Puri Masala Indian Traditional Masale: Click Here