Pani Puri Recipe / how to make pani for pani puri

 

 

pani-puriPani Puri, Golgappas or Puchkaas… by what ever name you call it this road side street food is capable of making any one drooling over it. Mouth watering pani puris are famous for its chatpata taste and is widely prepared all over India.

I sometimes wonder who invented this delicious street food. whoever it was, this irresistible street food can not be refused by anyone.

Nowadays it has become quite easier to make pani puri as you easily get puris ready made in market. You can make rest of the preparation earlier and just assemble it while serving.
There are lot of variations while preparing pani puris. Puris that you get in stores is made up of Rawa/Sooji or whole wheat pooris. It is stuffed with potatoes, peas, moong sprouts or Ragda. Next comes the sweet Dates and tamarind chutney followed by sweet, sour and spicy water.
I generally prefer preparing water in the morning and keep it in the refrigerator. Take out water from refrigerator before serving it for the dinner. It tastes better compared to freshly made panipuri water. In this recipe you can skip preparing dates and tamarind chutney. Here we are add sweet, sour and spicy flavours into it.

All the age groups like pani puri equally and that is the reason we find it in lot of parties and get together. I have also tried adding onion with little chat masala to this recipe and it tastes good too. You can make variation according to your choice and change the proportion of lemon, jaggery and chillies as per your taste bud.

Make sure you add lemon while mixing the ingredients in the grinder as grinding it without lemon will make the color turn black.

Also check other popular chaats and street food like Pav Bhaji, Bhel, Chilli Cheese Bun Maska and Papdi Chaat.

Check quick pani puri recipe below.

Pani Puri Recipe
Print Recipe
  • CuisineBengali, Maharashtrian, North Indian
Servings Prep Time
2-3 People 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings Prep Time
2-3 People 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Pani Puri Recipe
Print Recipe
  • CuisineBengali, Maharashtrian, North Indian
Servings Prep Time
2-3 People 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Servings Prep Time
2-3 People 30 Minutes
Cook Time Passive Time
20 Minutes 1 Hour
Ingredients
Pani Puri's Pani Recipe
  • 1 cup mint leaves (chopped)
  • 3/4 cup Coriander leaves (chopped)
  • 1 inch ginger (chopped)
  • 1-2 green chilli (chopped - for a spicy pani, add about 2 to 3 green chillies)
  • 1 tbsp tamarind/Imli (seedless)
  • 2 tbsp Jaggery/gur (grated)
  • 2-3 cups Water (as per the desired consistency)
  • 1-1.5 tbsp Boondi (optional)
  • black salt as required
Pani Puri's Tamarind Date Chutney
  • 250 grams Dates (deseeded)
  • 2 inches tamarind
  • 3 cups Water
  • 1 cup Jaggery/gur (grated)
Pani Puri's Ragda Filling
  • 1 cup safed vatana/dried white peas
  • 2 potatoes (boiled - cut into small pieces)
  • 1/4 tsp turmeric powder/haldi
  • 1/2 tsp chilli powder
  • 2 tsp Jaggery/gur (grated)
  • 1 tbsp tamarind/Imli (soaked)
  • Salt to taste
Ragda Tempering
  • 1/4 tsp Mustard Seeds/Rai
  • 1 pinch asafoetida/ hing
  • 2 tbsp oil
Instructions
Pani Puri's Pani Recipe
  1. Mix all the above ingredients except boondi in mixer grinder. Initially use little water as you can adjust it later.
  2. Strain the mixture and add water to it. Mix well and taste it. You can adjust sweetness and tangyness according to your taste. While serving add boondi to it.
Tamarind Date Chutney
  1. Take seedless dates, jaggery and tamarind and cook it in a pressure cooker. You can also cook it in a pan but it will take longer.
  2. Let the mixture cool down a bit and then grind into smooth paste using blender or grinder. Strain the chutney using strainer. Sweet chutney is ready, let it cool completely before storing in the jar.
  3. When you want to use it for any chaat you can add half a lemon and mix. Adjust the quantity of lemon and water as per your preference.
  4. I don't salt or any other spices to this chutney as it tastes really well this way. If you wish you can add salt,chilli powder and chaat masala.
Pani Puri's Ragda
  1. Soak the dried peas overnight or atleast 5-6 hours. Add tamarind, salt and water to the peas and cook the peas in pressure cook for 4 whistles or until the peas are soft.
  2. Prepare the tempering by heating the oil, adding the mustard seeds,and asafoetida and stirring till the mustard seeds crackle. Add boiled peas and add the turmeric and red chilli powder.
  3. Add Jaggery to the ragda. Mix well and add mashed potatoes and Simmer for 10 minutes and keep aside. You can adjust the consistency and proportion of jaggery as per your preference. Ideally it should be having sweet, sour and spicy when you taste it.
  4. Now take a store bought puri and break it carefully from center. Add ragda, Dates and tamarind chutney and spicy panipuri water to it. Pani puri is ready to be served.
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