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Indian Pani Puri

Featured in Snacks and Bites Everyone Loves.

This popular Indian snack features crunchy puris stuffed with flavorful mashed potatoes and zingy, herbed water. You'll learn to make the potato mix and spiced pani, creating an exciting mix of tastes and textures. Let everyone fill their own puris for a fun, hands-on snack experience—or serve assembled for immediate enjoyment. The mix of crunch, softness, and bold flavors is unbeatable. Make sure to assemble right before eating so the puris stay crisp.
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Updated on Thu, 27 Mar 2025 22:27:10 GMT
A bowl of food with a spoon in it. Pin it
A bowl of food with a spoon in it. | mecooking.com

India's beloved street snack, Pani Puri, packs a flavor explosion with every mouthful. These crunchy hollow balls stuffed with seasoned potatoes, zesty water, and sugary chutney blend into a tasty harmony that livens up your palate. I picked up this dish from my grandma during my vacations in Mumbai, with each component staying true to the roadside vendor style.

In my childhood, Pani Puri was always a team effort. I'd stand next to my mom, gently breaking each puri shell, while she mixed the fragrant mint water. These moments make this dish extra special to me.

Complete Ingredients Breakdown

  • Semolina and all-purpose flour: Work together for that ideal snap in puris that hold up during filling.
  • Coriander and fresh mint leaves: Give the spiced water its signature brightness and green tint.
  • Thai green chilies: Deliver that must-have spiciness for an authentic flavor kick.
  • Pulp from tamarind: Adds a natural sourness that lemon juice alone can't match.
  • Kala namak (black salt): Delivers that distinctive roadside aroma everyone loves.
  • Sprouts from yellow moong: Add a nice crunch plus some extra protein.
  • Ginger root: Helps with digestion while adding mild heat.

Crafting Your Magical Pani Puri

Whipping Up The Green Water:
Chop coriander and mint leaves until they're super fine. Add chilies and ginger to get just the right kick. Mix in tamarind and jaggery for that sweet-sour base. Throw in some toasted cumin and chaat masala. Finish with both black and regular salt. Run through a strainer and mix with cool water.
Making The Potato Mix:
Start with potatoes boiled to perfection. Mash them while they're still hot for the best texture. Stir in finely diced onions. Add fresh coriander. Season with your spice mix. Top off with sprouted moong for some bite.
Getting The Assembly Right:
How you put it all together can make or break your Pani Puri. From countless family get-togethers, I've learned that setup and timing matter so much. First, lay out everything in a way that makes sense. Keep your puris under a cloth to stay crisp, and make sure you can reach everything easily.

Serving Like A Street Vendor

Set up your own pani puri counter with separate dishes for all the parts. Put the flavored water in a deep bowl with a ladle, keep the potato filling and chutneys close by, and store extra puris under cover. This setup feels just like visiting a street stall and lets everyone fix their pani puri just how they want it.

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A bowl of food with a spoon in it. | mecooking.com

Tasty Water Twists

Try different flavors by adding what's in season. During hot months, I love throwing in extra mint and cool cucumber to the water. When it's cold outside, I use more ginger and fresh pomegranate juice for warmth and health perks. You might also want to make a few bowls with different heat levels so everyone finds their perfect match.

Prep Ahead Tips

Good planning means easy entertaining. The flavored water stays good in your fridge for up to 2 days in a sealed container. You can make the potato mix a few hours early but wait to add the final spices until you're ready to serve. Store puris in an airtight box at room temp to keep them super crunchy.

My family's nutrition expert always said Pani Puri smartly mixes good bacteria from fermented stuff with spices that help digestion. I really like how the sprouted moong adds healthy stuff without changing the classic taste.

Street Snack Heritage

Making Pani Puri connects us to food traditions going back hundreds of years. Every part of India puts their own spin on this favorite snack. As I've traveled around the country, I've found so many different versions, but that amazing first burst of flavor feels the same everywhere.

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A plate of food with a dipping sauce. | mecooking.com

After years of getting this recipe just right, I can honestly say Pani Puri isn't just food—it's a feeling that pulls people together. The mix of crunchy, soft, spicy and sweet creates an amazing experience that folks can't get enough of. Just remember, great Pani Puri needs everything in balance and should be eaten right away for that perfect crunch.

Frequently Asked Questions

→ What's the best way to keep puris crispy?
Keep them in a sealed container and fill just before eating. Want them crunchier? Lightly heat in a pan before serving.
→ What can I swap for potatoes in the filling?
Replace with boiled chickpeas, steamed sprouts, or even ragda (white peas curry) for a different twist.
→ How long will the pani stay fresh?
It stays good in the fridge for up to two days. Keep it covered tightly and stir before using.
→ How do I make it less spicy?
Just cut back on green chilies in the pani or skip red chili powder in the potato mix for a gentler heat.
→ Why does my pani taste bitter?
It's usually from using mint stems. Only use fresh mint leaves to avoid bitterness.

Indian Pani Puri

Crispy puris filled with seasoned potatoes meet tangy flavored water in this much-loved Indian snack. Fun, tasty, and easy to make at home.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Mariana


Difficulty: Easy

Cuisine: Indian

Yield: 4 Servings (24-30 pani puris (completed))

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Stuffing for Pani Puri

01 2 or 3 medium potatoes, boiled
02 A small to medium onion, finely chopped (can skip this)
03 1 to 1.5 tablespoons chopped fresh cilantro
04 1 teaspoon cumin powder, roasted
05 A teaspoon of chaat masala powder
06 A pinch of red chili powder (optional)
07 Black or regular salt, as preferred

→ Spiced Water Mix

08 Half a cup of fresh mint leaves, packed tight
09 One cup tightly packed cilantro
10 One inch piece of ginger, diced
11 2-3 green chilies, chopped small
12 1 tablespoon tamarind, packed tight
13 3.5-4 tablespoons of jaggery powder
14 A teaspoon of roasted cumin powder
15 A teaspoon of chaat masala powder
16 1.5 cups of water (use in parts)
17 1 to 1.5 tablespoons boondi, if you prefer
18 Seasoning with salt (black or regular) to taste

→ Extras

19 24-30 crispy puris (hollow fried balls)
20 Some tamarind chutney (optional, to serve)

Instructions

Step 01

Boil the potatoes until soft enough to mash. Let them cool, peel, and chop into small chunks. If using, dice the onion tiny. Throw everything into a bowl – potatoes, onions, cilantro, roasted cumin powder, chaat masala, and a pinch of salt. Toss the mix until even.

Step 02

Toss plenty of mint, cilantro, tamarind, ginger, chilies, jaggery, cumin, and chaat masala into the blender. Add a third of a cup of water and blend till smooth. Pour that puree into a big bowl. Add the leftover water and stir well. Adjust spices and seasoning if needed, and toss in boondi if you're using it. Chill in the fridge or throw in some ice cubes right before serving.

Step 03

Crack the tops of the puris gently. Stuff them with 2 or 3 teaspoons of the potato filling. Splash in the chilled spiced water and tamarind chutney for a kick if you like. Eat right away so the puris stay crunchy. Another option? Lay it all out and let everyone DIY their own bites for some hands-on fun!

Notes

  1. Use only the leaves of mint, not the stems—they tend to make the water taste bitter.
  2. If needed, swap jaggery with a mix of dates and jaggery powder.
  3. Want it less spicy? Just put fewer green chilies in.

Tools You'll Need

  • A blender or processor
  • Some roomy bowls for mixing
  • A pot to cook the potatoes
  • Knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Puris contain wheat.
  • Boondi might have chickpea flour in it.