Pani Puri
Pani Puri
5 from 2 votes
Embark on a culinary journey to the streets of India with our pani puri recipe. Learn how to recreate this popular street food that promises an explosion of flavours in each bite. Discover the secrets to mastering this simple yet delectable dish.
Pani Puri

Pani Puri, the beloved street food delight, is a burst of flavors and textures that tantalize the taste buds with every bite.

Originating from the streets of India, this snack has gained popularity worldwide for its refreshing taste and playful eating experience. Despite its seemingly complex layers of flavors, crafting this culinary masterpiece at home is simpler than you might think.

Pani Puri, also known as Golgappa or Phuchka in different regions, consists of crispy hollow puris filled with a savory and tangy potato-chickpea mixture, and then generously dunked in chilled spiced water, or ‘pani.’

The interplay of fresh mint, zesty lemon, aromatic spices, and the crunch of the puris creates a symphony of flavors that dance on your palate.

While traditionally enjoyed as a street snack, making Pani Puri at home allows you to customize the flavors to your liking and ensures the freshness and quality of ingredients.

Expert Tip: Experiment with different fillings such as sprouts, grated carrots, or boiled moong dal to customize the dish to your liking.


Mint: Fresh mint leaves lend a refreshing flavor and aroma to the spiced water, enhancing its overall freshness.

Coriander: Fresh coriander adds a vibrant color and citrusy undertones to the spiced water, elevating its taste.

Green Chilli: Adds a subtle heat and depth of flavor to the spiced water, balancing the other ingredients.

Onion: Finely chopped onion contributes a mild sweetness and texture to the spiced water, enhancing its complexity.

Tomato: Finely chopped tomato brings a hint of acidity and sweetness to the spiced water, balancing the flavors.

Cumin Powder: Ground cumin seeds infuse earthy and nutty notes into the spiced water, enhancing its depth of flavor.

Chaat Masala: A blend of tangy and savory spices, chaat masala adds a burst of flavor to both the spiced water and the filling.

Salt: Enhances the overall taste of the dish, balancing the sweetness and acidity of the other ingredients.

Cumin Seeds (Ground): Roasted and ground cumin seeds add a warm and smoky flavor to the spiced water, complementing the other spices.

Lemon: Fresh lemon juice adds a zesty and tangy kick to the spiced water, brightening up the flavors.

Expert Tip: Use chilled water for the spiced water to maintain its refreshing taste.

Serving Suggestions

  • Serve Pani Puri immediately after assembling to enjoy the crispiness of the puris and the freshness of the spiced water.
  • Accompany with additional chopped onions, boiled potatoes, or tamarind chutney for extra flavor and texture.
  • Pair with a side of sweetened yogurt or a refreshing beverage like sweet lime soda to balance the spiciness of the dish.

Expert Tip: Ensure that the puris are completely sealed to prevent the spiced water from leaking out.

Frequently Asked Questions

Can I make the puris at home?

Yes, you can make puris at home using semolina (sooji) or whole wheat flour. Roll out small discs and deep-fry until they puff up and turn golden brown.

Can I adjust the spice level of the spiced water?

Absolutely! Feel free to increase or decrease the amount of green chili according to your preference for heat. You can also adjust the chaat masala and cumin powder to suit your taste.

Can I prepare the filling in advance?

Yes, you can prepare the potato-chickpea filling ahead of time and store it in the refrigerator for up to a day. Just make sure to assemble the Pani Puris right before serving to maintain their crispiness.

How long can I store the leftover spiced water?

The leftover spiced water can be stored in the refrigerator for up to 2 days. However, its freshness and flavor are best enjoyed when consumed immediately.

Can I make the spiced water without mint and coriander?

While mint and coriander contribute significantly to the refreshing flavor profile of the spiced water, you can try substituting them with other fresh herbs like parsley or basil for a different twist.

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Pani Puri

Pani Puri

by Nabeela Kauser
Embark on a culinary journey to the streets of India with our pani puri recipe. Learn how to recreate this popular street food that promises an explosion of flavours in each bite. Discover the secrets to mastering this simple yet delectable dish.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian, Pakistani
Servings 4
Calories 143 kcal


For the Pani (Spiced Water):

  • 500 ml Water Chillied
  • 125 g Mint Fresh
  • 60 g Coriander Fresh
  • 1 Green Chilli Chopped
  • 1 Onion Finely chopped
  • 1 Tomato Finely chopped
  • 1 tsp Cumin Powder
  • 1 tsp Chaat Masala
  • 1/2 tsp Salt
  • 1/2 tsp Cumin Seeds Ground
  • 1 Lemon

For the Filling:

  • 20 Puris Pani puri shells
  • 200 g Potatoes Boiled, mashed
  • 100 g Chickpeas Cooked
  • 1 Onion Finely chopped
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Chaat Masala
  • Salt To taste


  • In a blender, combine the mint leaves, coriander leaves, green chili, and a little water to make a smooth paste.
  • In a large bowl, mix the mint-coriander paste, chopped onion, chopped tomato, cumin powder, chaat masala, black salt, roasted cumin seeds, and lemon juice.
  • Add the chilled water and mix well. Adjust the spices and salt to your taste. Refrigerate the pani for at least 30 minutes to allow the flavours to meld.
  • Prepare the Filling:
  • In a bowl, combine the boiled and mashed potatoes, cooked chickpeas, finely chopped onion, cumin powder, chaat masala, and salt. Mix well to make the filling.
  • Gently make a small hole in the top of each puri using your thumb.
  • Stuff each puri with the prepared filling.
  • Pour the chilled pani into each stuffed puri using a spoon or a small funnel.
  • Serve the pani puris immediately while they are crisp and flavourful.


Ensure that the pani is well-chilled for a refreshing taste.
You can adjust the spice levels of the pani by adding more or less green chili.
Customize the filling with your favourite ingredients such as tamarind chutney, sev, or boondi for added flavour and texture.
Pani puris are best enjoyed fresh, as they tend to get soggy if left for too long after filling.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 143kcalCarbohydrates: 29gProtein: 6gFat: 2gSaturated Fat: 0.2gSodium: 362mgPotassium: 711mgFibre: 8gSugar: 5gVitamin A: 2617IUVitamin C: 34mgCalcium: 133mgIron: 4mg
Keyword Food, Indian, Ramadan, Recipe, Spicy, Street Food, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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