📝 About This Recipe
Pani Puri is the undisputed crown jewel of Indian street food, offering an explosive symphony of flavors and textures in a single bite. These hollow, crispy semolina spheres are filled with a spiced potato mash and plunged into a refreshing, tangy, and spicy mint-cilantro water. It is a culinary adventure that balances heat, tang, and crunch, perfectly capturing the vibrant spirit of a bustling Indian bazaar.
🥗 Ingredients
The Crispy Puris
- 40-50 pieces Store-bought or homemade Puris (ensure they are crisp and fresh)
The Zesty 'Pani' (Spiced Water)
- 1 cup Fresh Cilantro (packed)
- 1/2 cup Fresh Mint Leaves (stems removed)
- 2-3 Green Chilies (adjust to heat preference)
- 1 inch Ginger (peeled and sliced)
- 2 tablespoons Tamarind Paste (seedless)
- 1 teaspoon Black Salt (Kala Namak) (essential for authentic sulfurous tang)
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Chaat Masala
- 4 cups Cold Water
- 1 tablespoon Lemon Juice (freshly squeezed)
The Potato Filling
- 3 large Potatoes (boiled and peeled)
- 1/2 cup Black Chickpeas (Kala Chana) (boiled until tender)
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Roasted Cumin Powder
- to taste Salt
Garnish & Extras
- 1/4 cup Salted Boondi (tiny fried gram flour balls)
- 1/2 cup Sweet Tamarind Chutney (for a 'Meetha' version)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Start by preparing the 'Pani' base. In a high-speed blender, combine the fresh cilantro, mint leaves, green chilies, ginger, and tamarind paste. Add a splash of water and blend until it becomes a smooth, vibrant green paste.
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2
Transfer this green paste into a large mixing bowl or pitcher. Pour in the 4 cups of chilled water and stir well to combine.
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3
Season the water with black salt, roasted cumin powder, chaat masala, and lemon juice. Whisk thoroughly. Taste the water; it should be sharp, tangy, and spicy. Adjust seasoning if necessary.
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4
Strain the water through a fine-mesh sieve into a clean jug to remove any coarse fibers from the mint or ginger, ensuring a smooth drinking experience. Chill in the refrigerator for at least 30 minutes.
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5
Prepare the filling by mashing the boiled potatoes in a medium bowl. They should be mostly smooth but with a few small chunks for texture.
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6
Add the boiled black chickpeas to the potatoes. These add a wonderful earthy protein element common in authentic street versions.
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7
Mix in the red chili powder, roasted cumin powder, salt, and a tablespoon of finely chopped cilantro into the potato mixture. Mix well and set aside.
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8
Just before serving, take the chilled pani out of the fridge and stir in the salted boondi. These will float on top and add a lovely crunch to every dip.
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9
Set up your assembly station: a plate of crispy puris, the bowl of potato filling, the jug of chilled pani, and a small bowl of sweet tamarind chutney.
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10
To eat, gently poke a hole in the center of a puri using your thumb or a small spoon. Be careful not to shatter the entire shell.
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11
Stuff about a teaspoon of the potato filling into the puri. If you like it sweet, add a few drops of the tamarind chutney inside as well.
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12
Dunk the stuffed puri into the chilled pani, filling it to the brim, and consume it immediately in one single bite for the full flavor explosion.
💡 Chef's Tips
Always use chilled water for the 'pani' as the cold temperature enhances the refreshing quality of the mint. If your puris have become soft, toast them in a preheated oven at 300°F (150°C) for 2-3 minutes to restore their crunch. Black salt (Kala Namak) is non-negotiable for the authentic street-side flavor; regular table salt won't provide the same depth. For a party, keep the filling and water separate and let guests assemble their own to prevent the puris from getting soggy. Adjust the number of green chilies based on your spice tolerance; you can always add more, but you can't take them out!
🍽️ Serving Suggestions
Serve with a side of extra sweet tamarind chutney for those who prefer 'Meetha' (sweet) Pani Puri. Pair with a glass of chilled Sugarcane juice or a salty Lassi to balance the spice. Follow up the spicy experience with a piece of sweet Mithai or a scoop of Kulfi to soothe the palate. Serve as a standalone appetizer at garden parties or festive gatherings like Diwali or Holi.