Go Back
–+ servings
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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian, Pakistani
Servings 4
Calories 143 kcal

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

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!