Pani Puri
Pani Puri
5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total Time 20 minutes
Servings: 4
Embark on a culinary journey with Pani Puri, the quintessential Indian street food. We delve into the art of making authentic Pani Puri right in your own kitchen. From the zesty, flavour-packed water to the savoury filling, our step-by-step guide ensures you nail this dish like a pro.

Nutrition: per serving



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


  • Add the mint leaves, coriander leaves, green chili, and a small amount of water into a blender. Blend until you achieve a smooth paste.
  • In a large bowl, combine the mint-coriander paste, diced onion, diced tomato, cumin powder, chaat masala, black salt, roasted cumin seeds, and lemon juice.
  • Introduce the chilled water and thoroughly mix the ingredients. Adjust the seasoning and salt according to your preferences. Allow the pani to chill in the refrigerator for a minimum of 30 minutes to allow the flavours to meld.
  • Prepare the Filling:
  • In a bowl, meld the boiled and mashed potatoes, cooked chickpeas, finely diced onion, cumin powder, chaat masala, and salt. Ensure a thorough mix to create the filling.
  • Carefully create a small opening in the top of each puri using your thumb.
  • Fill each puri with the prepared filling.
  • Utilize a spoon or a small funnel to pour the chilled pani into each stuffed puri.
  • Serve the pani puris promptly while they retain their crispness and flavour.

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