Pani Puri

Pani Puri

Pani puri is a popular Indian street food of crispy, fried, hollow dough balls that are stuffed with boiled potatoes, steamed moong sprouts, spicy tangy water and sweet chutney.

Ingredients

  • 2 to 3 potatoes

    - medium-sized

  • 1 onion

    - small to medium-sized, optional

  • 1 to 1.5 tablespoons chopped coriander leaves)

    (cilantro

  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • ¼ teaspoon red chili powder

    - optional

  • black salt

    or regular salt or pink salt, as required

  • ½ cup chopped mint leaves

    - tightly packed,

  • 1 cup chopped coriander leaves)

    - tightly packed (cilantro

  • 1 inch ginger

    - chopped

  • 2 to 3 green chilies)

    - chopped (for a less spicy pani, add about 1 green chili

  • 1 tablespoon tamarind

    - tightly packed

  • 3.5 to 4 tablespoons jaggery powder

    or grated/chopped jaggery or sugar, add as required - check point 6 in notes

  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • ⅓ cup water

    for blending

  • 1 to 1.25 cups water

    to be added later, add water as per the consistency you want

  • 1 to 1.5 tablespoons boondi

    optional), (fried tiny gram flour balls

  • black salt

    or regular salt, add as required

  • 24 to 30 puris

    you could buy these puris readymade or make them at home

  • 1 small bowl Tamarind Chutney

    or tamarind dates chutney - optional

Directions

  1. 1

    Boil the potatoes till they are cooked completely.

  2. 2

    In a blender add all the ingredients mentioned above for the pani.

  3. 3

    Crack the top of the puri with a spoon.

Pani Puri

Pani Puri

Similar Recipes

Lamb Pasanda

Lamb Pasanda

120 minutes6 servings4129 kcal
Saag Paneer

Saag Paneer

Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness. Serve with steamed <a href="https://cooking.nytimes.com/recipes/1024080-basmati-rice">rice</a> and/or Indian flatbread (such as <a href="https://cooking.nytimes.com/recipes/1013598-naan-indian-flatbread">naan</a>). Any leftovers can be refrigerated for up to 2 days.

35 minutes4 servings
Saag Paneer

Saag Paneer

This robust curry, a staple in many Indian restaurants, but with a manageable ingredient list, the dish is easy to recreate at home.

60 minutes6 servings
indian restaurant curry base

indian restaurant curry base

Indian restaurant curry base is the foundation for restaurant style curry. It's what makes Indian restaurant curry what it is.

2.3 hours206 kcal
Butter Chicken

Butter Chicken

The most delecious curry, lets make butter chicken. Its one of my favorite Indian curries and definitely a crowd pleaser and can be done quickly!

30 minutes0 servings
Butter Chicken

Butter Chicken

RECIPE VIDEO above. This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you&#39;ll find this rich enough as it is.And next time, try the streamlined One-Pan Baked Butter Chicken (readers are loving it!).

60 minutes
Butter Chicken

Butter Chicken

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with <a href="https://cooking.nytimes.com/recipes/1024080-basmati-rice">basmati rice</a> and <a href="https://cooking.nytimes.com/recipes/12603-mango-tamarind-chutney">mango chutney</a>, with papadums or <a href="https://cooking.nytimes.com/recipes/1013598-naan-indian-flatbread">naan</a> if you can find them, with extra rice if you cannot.

Saag Paneer

Saag Paneer

Saag Paneer is a classic Indian curry spinach recipe with paneer cubes which are stewed together until thick and creamy with coconut milk in under an hour.

50 minutes4 servings594 kcal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving a vibrant burst of flavors and textures that transport you straight to the bustling streets of India? This Pani Puri recipe brings the iconic street food experience right to your kitchen, offering a delightful journey for your taste buds.

The magic of Pani Puri lies in its artful contrasts: the satisfying crackle of a crisp, fried, hollow puri, the hearty, savory potato and steamed moong sprout filling, and the exhilarating blend of spicy-tangy mint and coriander water, all balanced by a touch of sweet tamarind chutney. It's a symphony of sensations in every single bite, designed for an unforgettable culinary adventure.

Prepare for an explosion of taste where cool, spicy, tangy, and sweet notes dance on your palate. You'll experience the delightful crunch of the hollow puri giving way to a soft, flavorful interior, followed by the refreshing flood of seasoned water. This dish isn't just a snack; it's an interactive culinary adventure, a build-your-own delight that promises a truly unforgettable sensory experience. With a prep time of about 20 minutes and a cooking time of around 15 minutes, you can bring this vibrant street food to life without spending your entire afternoon in the kitchen.

Customization & Variations

  • Tailor the spice level of the pani by adjusting the number of green chilies—for a less spicy pani, add about 1 green chili. You can also omit the red chili powder from the potato stuffing if you prefer a milder flavor.
  • Sweeten the pani to your liking with more or less jaggery powder, or use grated/chopped jaggery or sugar as an alternative.
  • The chopped onion in the filling adds a pungent bite, but it's entirely optional if you prefer a simpler potato and sprout mix.
  • Add boondi, the fried tiny gram flour balls, for an extra textural element in the pani, or leave it out if you don't have it on hand.
  • Elevate the experience further with a small bowl of Tamarind Chutney, or a tamarind dates chutney, to add another layer of sweet and sour to balance the spicy water.

Pani Puri is a fantastic choice for an interactive party appetizer or a fun family snack. Serve components separately and let everyone fill their puris just before eating for the freshest experience.

Frequently Asked Questions