Pani Puri Recipe - This is a popular Indian street food where crispy puris are hollowed out and filled with a vegetarian filling of potatoes and flavoured chutneys/water that are sweet, sour and spicy.
The puris can be made at home or store brought. I brought the puris.
What is pani puri
- Puri - Is a crisp
- Pani means water and in this recipe, the fried puris are hollowed out and filled with potatoes and 2 types of water. One that is sour and spicy (Known as Teekha) and another that is sweet/tart known as Meetha).
How do you make the filling?
So the filling for Pani Puri varies quite a lot. Generally the most basic filling is made with spiced boiled potatoes.
Sometimes chickpeas can be added, some people add black chickpeas, sprouted mung, boondi, ragda (dried white peas).
There are a variety of Pani's (water), so you can flavour your pani according to your taste.
In this version, I add:
Aloo (Potato) Filling - A variety of spices are added to peeled, boiled potatoes and then everything is mashed together - I like to add fresh coriander, ½ red onion, cumin powder, coriander powder, chilli powder, black pepper and Salt.
Imli and Khajoor Pani (Tamarind & Date) - Blend together tamarind paste, date syrup, jaggery or light brown sugar, water and some spices.
Dhana, Pudina Pani (Corainder & Mint) - Blend coriander, mint, spices and water.
I had an issue with my phone and have lost the process pics for this post but will update when I next make this.
The flavoured water for Pani Puri
There are many flavours of water (Pani) used in Pani Puri, such as Jeera Water (Cumin), Pudina Water (Mint), Imli Water (Tamarind Water), Lasan Water (Garlic Water), Adoo/Adrak Water (Ginger Water), Amrood Water (Guava Water), Dhana Phudina Pani (Coriander & Mint Water), Meetha & Khajur Pani (Tamarind & Date Water), Hing Pani (Asafoetida Water), Nimbu Pani (Lemon Water), Aam Pani (Mango Water) and Amchur Pani (Dry Mango Powder Water). There are also several combinations too.
However for the purposes of this recipe, I have stuck with the most popular options and the ones I like.
Is Golguppa and Puchka the same as Pani Puri?
There are slight differences between them:
Puchka is made with black chickpeas and potatoes and the pani contains no mint.
Golguppa has potato, chickpeas, tangy & sweet water & mint.
Pani Puri also has Imli (Tamarind) Chutney as well as a potato filling. Chickpeas are also added sometimes.
How to assemble
You can assemble them very easily by poking a hole into the puris with your fingers. Add a small amount of filling inside and then you top with chutney and dip in the pani/water. You can also serve the various fillings, chutneys, pani, puris on a platter and ask people to assemble themselves. Some people add the pani to a shot glass and add the puri on top and then drink the water after consuming the puri.
Top tips to make this recipe
-
- Make fillings/pani and chutneys in advance so that the flavours have a chance to develop. Keep them in the fridge.
- Store any leftover puris in an airtight container otherwise they will go stale.
- You can also add pomegranate aerials.
- You can add chickpeas from a tin into the potato mixture. Adjust salt levels accordingly.
- Taste everything before filling the puris and adjust according to your taste.
More Recipes you might like:
Indian Chicken Salad with Avocado Green Chutney Dressing
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Pani Puri Recipe
Ingredients
Potato Filling
- 2 large Potatoes Peeled and Boiled
- ½ Red Onion Diced
- 1 heaped tbsp Coriander Rinsed & Chopped
- ½ teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Chilli Powder
- ¼ teaspoon Ground Black Pepper
- Salt to taste
Tamarind & Date Water
- 3 tablespoon Tamarind Paste
- 1 ½ tablespoon Date Syrup
- 3 tablespoon Light Brown Sugar or Jaggery blended to a powder
- 1 inch Ginger crushed
- ½ teaspoon Ground Coriander Powder
- 1 ½ teaspoon Cumin Powder
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Red Chilli Powder
- 750 ml Water
Coriander & Mint Water
- ½ bunch Coriander Leaves and Stems, Rinsed & Chopped
- 10 Mint Leaves Rinsed & Chopped
- 1 inch Ginger crushed
- 2 Green Chillies
- 2 tablespoon Brown Sugar or Jaggery blended to a powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Chaat Masala
- Salt
- 750 ml Water
Puris
- 30 Small Puris
Topping
- Chopped Red Onion
- Sev
Instructions
- Combine all the ingredients for the potato filling and mash together till combined. At this stage you can also add chickpeas if you wish.
- Blend all the ingredients for Tamarind & Date Water. Decant into a bowl.
- Blend all the inhredients for the Coriander and Mint Water. Decant into a bowl.
Assemble
- Poke a hole in a Puri using your thumb or a knife.
- Add 1 tablespoon of the potato filling, onion and sev.
- Dip the puris in the Coriander & Mint Water and the Date and Tamarind Water.
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