Pani Puri

  • Author: Kavitha
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 30-40 pani puri pieces 1x


Pani Puri / Paani Puri / Pani Poori / Gol Gappa



For the Pani Puri Spice Mix

  • 1/4 cup Cumin Seeds (jeera)
  • 1 Tablespoon Coriander Seeds (dhania)
  • 12 Tablespoons Black peppercorns (kaali mirch)
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon dry Mango Powder (aamchur)
  • 1/2 inch dry Ginger
  • 23 Cardamom pods (elaichi)
  • 1 teaspoon Black salt or regular salt

For the spiced Mint Coriander Water (“Khatta” Paani component)

  • 1 and 1/2 cups chopped Mint leaves (pudina)
  • 1/4 cup chopped Coriander leaves(dhania)
  • 1/4 cup Tamarind (imli)
  • 1 inch Ginger (adrak)
  • 1 Tablespoon Jaggery or Raw Sugar
  • 4 to 5 green Chillies (adjust as per spice required)
  • 1 Tablespoon Pani Puri Mix (homemade or store bought)
  • 1 teaspoon Salt (adjust to taste)
  • 12 Lemon (use if you need additional sourness)
  • 1 liter (4 cups) Water (adjust)
  • Boondi (optional) – {deep fried tiny balls made with chickpea flour}

For the sweet Dates Tamarind Chutney (“Meetha Paani component)

  • 1/2 cup Tamarind (Imli)
  • 1/2 cup Deseeded Dates finely chopped (Khajur)
  • 1/2 cup Jaggery, grated (Gud) – 1 cup (if you don’t have jaggery, you can use raw sugar too)
  • 1 cup Water (or as required)
  • 1/2 teaspoon Salt (adjust to taste)
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Cumin Powder
  • 1 Tablepsoon Chaat Masala
  • 1 teaspoon Vegetable Oil

For the Ragda – filling Opton 1

  • ½ cup White Peas
  • 1 Onion, finely chopped
  • 3 tablespoons Vegetable Oil
  • 2 Garlic cloves, minced
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Cumin seeds (jeera)
  • 12 Green Chilli, split in middle
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 23 teaspoons Chaat Masala Powder
  • 2 teaspoons Black Salt (or use regular salt) {adjust for taste}
  • a pinch of Sugar
  • 2 cups Water (add enough water to cover the entire mixture plus ½ cup more)

For the spiced Potato & Sprouts mixture – filling Opton 2

  • 2 Medium Potatoes, boiled, peeled & mashed
  • 1 cup Mixed sprouts (mung, red, bean etc), soaked in water overnight
  • 1 small Onion, chopped very finely
  • 12 teaspoons Salt (adjust to taste)
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Chaat Masala Powder
  • 1/2 teaspoon dry Mango Powder (aamchur)

30-40 Pooris (you’ll find in any local Indian grocery stores. Ask for “pani puri” or “gol gappa” pooris)


For the Pani Puri Spice Mix

  1. Add everything to a spice grinder and grind to a smooth powder
  2. Store in air tight jar in the refrigerator. shIt stays well for a couple of months

For the spiced Mint Coriander Water (“Khatta” Paani component)

  1. Soak the tamarind in ½ cup of water for approximately 1 hour or in warm water for 15 minutes
  2. Add all ingredients except the salt, lemon in a blender and grind to a fine paste using a little water.
  3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
  4. Strain the liquid through a fine sieve to get smooth liquid. Taste and adjust for seasoning, if required. You can adjust the amount of water based on how thick or thin you want the liquid t be.
  5. Chill for at least 2 to 3 hours after making so that all the flavors have blended properly.
  6. Before serving, add the “Boondi” to the water and mix well.

For the sweet Dates Tamarind Chutney (“Meetha Paani component)

  1. Immerse dates and tamarind together in about half a cup of warm water for 10 minutes.
  2. Put them into a blender/ mixer and grind them to a somewhat smooth paste.
  3. Add in the broken/grated jaggery and again grind it until you get a fine paste.
  4. In a pan, head about 1 teaspoon of Veg. oil
  5. Add in the cumin powder, chilli powder, Chaat Masala, Salt and sauté for about half a minute.
  6. Add the Tamarind-Dates paste to it & keep boiling the mixture. If it is too thick, add another half a cup of water & keep stirring it until it forms a thick paste.
  7. Remove from the flame, let it cool completely & store it in an air tight jar the refrigerator.
  8. When you want to use the chutney, add 1/4 cup water for 1 Tablespoon of the chutney and mix to form a watery sweet mixture

For the Ragda – filling Opton 1

  1. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas.
  2. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown.
  3. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices.
  4. Add the water and let it come to a boil. Taste and adjust for seasonings.
  5. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely.
  6. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles.
  7. Remove the Ragda for use as required. Make sure the ragda is hot while adding into the poori

If you don’t have a pressure cooker…

  1. Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries up, add more water. Keep cooking till you have well cooked peas.

For the spiced Potato & Sprouts mixture – filling Opton 2

  1. Mix everything mentioned under “spiced Potato & Sprouts mixture”. Taste and adjust for seasoning. Keep it chilled until use.

Making the Pani Puri

  1. Crack a small hole in the centre of each puri using the back of a spoon or a finger. Be gentle of the poori will break.
  2. Fill the hole with a little sprouts-potato mixture OR hot Ragda mixture
  3. Top it off with little khajur imli ki chutney (sweet chutney).
  4. Dip the poori in the chilled paani (mint coriander water)
  5. Serve / Eat immediately.

Note 1 – You can make ALL components of the recipe before hand.

  1. Sweet Chutney & Pani Puri Mix – stays well for 2-3 months
  2. Mint Coriander Water, Ragda or the Potato Mixture – 1 or 2 days in advance

Note 2

  1. The sweet and spicy components of the dish can vary based on individual preferences. You can assemble and serve. Or arrange the elements of the dish on a platter and let the individual make his or her own pani puri pieces as per taste

  • Category: Snack
  • Cuisine: Indian