The joy of indulging in an Indian street food pani puri recipe can never be underestimated. Pani Puri is one of India’s excellent and exciting street foods that makes you burst with flavour like anything. But, what if you want to recreate the magic of street food in your kitchen?
Well, we help you with one of the most authentic Pani Puri recipes for you to explore. If you are trying to find out how to Make Pani Puri at Home, the following paragraphs here should help you get the best Pani Puri Recipe for Beginners.
The Pani Puri Ingredients :–
We will list out the ingredients based on the separate components of the entire Pani Puri assembly. This can be helpful in planning your dish in a better manner.
Making Puri
- Wheat flour – 1 cup
- Suji (fine semolina) also called Rawa – 1 cup. It is also possible to make Puris with no Suji or semolina.
- Baking powder – around a pinch
- Salt: ½ teaspoon or as per taste
- Water – as per requirement
- Oil – for frying Puris
Ingredients for Paani
- Mint leaves: Handful or as required
- Coriander: Handful or as required
- Green chilli: A single piece
- Ginger:- One inch
- Black salt: ½ half tea spoon
- Pani Puri masala: 1 table spoon
- Ice: a few cubes
- Water: as per requirement
- Mithi chutney: 1 to 2 teaspoon
- Hing (asafoetida): a pinch
- Lemon juice: 1 tbsp
- Boondi: ½ cup
Masala for Pani Puri
- Jeera (cumin seeds): 2 tbsp
- Black pepper: 1 tsp
- Dry red chilli: 2 pcs
- Salt: ½ tsp or as required
- Black salt: ½ tsp
- Dry ginger powder: 1 tsp
- Amchur powder: 2 tsp
Stuffing Ingredients
- Potato, boiled: 2 pcs
- Safed matar (white dry peas): ½ cup
- Pani Puri masala: ½ tbsp
- Black salt: ½ tsp
- Coriander, chopped: 1 tbsp
The method to make Paani Puri – Step by Step guide to make Pani Puri
The entire recipe for Pani Puri involves several steps and preparing different elements of your complete recipe. We will check out the recipe for each of the components so that you will have a better understanding of the recipe and ensure a great authentic taste of Indian street food.
Recipe for Puri of Pani Puri
Mix the ingredients of wheat flour, suji, baking powder, and salt in a bowl. Keep adding water gradually to make a tight dough. Make sure to check the consistency. Once done, cover the dough in a damp cloth and let it stay for 15 to 20 minutes.
Roll the dough into cylindrical rolls and then cut them into pieces around 2 cm in size. Roll each of them into oval-shaped puris.
Heat oil in a pan and fry these puris until crispy and brown. Keep them aside.
You can even buy readymade Puris available. However, to get an authentic and customized taste, we recommend making Puris at home.
Pani of Pani Puri recipe
The Pani Puri water recipe involves making different types of Pani or water. Depending on whether you want to make flavoured pani, Teekha Pani, or Meetha Paani, the Pani Puri Paani recipe will slightly differ.
How to make flavored Pani?
Use a blender or mixer to blend the ingredients mint leaves, coriander, green chilli, ginger, black salt, Pani Puri masala, ice cubes, and water. Divide the mixture into two separate bowls. We will use these bowls to make Teekha Pani and Meetha Pani.
How to make teekha pani?
Teekha Pani, as the name indicates, is spicy. In the mixture you prepared above, add black salt, Pani Puri masala, hing, lemon juice, chilled water, and boondi then mix it well enough.
How to make Meetha Pani?
Use the other bowl of the flavored pani mixture and add black salt, Pani Puri masala, hing, lemon juice, chilled water, and boondi. Mix it well.
Recipe for Pani Puri masala
Next in line with the Pani Puri preparation is to make Pani Puri masala.
To make Pani Puri masala,
- Put jeera, black pepper, and dry red chilies in a pan and roast them
- Add salt, black salt, dry ginger powder, amchur powder, and Tatri powder to the above roasted powder.
- Grind the mixture and keep it aside
Recipe for Pani Puri filling
Mix all the ingredients listed above for stuffing. These include diced boiled potatoes, boiled safed matar, black salt, Pani Puri masala, and chopped coriander. Mix them well enough and set aside.
How to serve the Pani Puri?
Well, a Pani Puri is not a single dish all rolled into one. Just like most of the chat or street food dishes, it comes with several elements like Puri, Pani (Meetha or spicy), stuffing and masala. When serving, you mix these elements and components for the customized needs.
A typical way to serve Pani Puri is as follows –
- Take a Puri, and crack it open at the top center.
- Add the Pani Puri filling inside the Puri.
- Dip the Puri into the Mithi chutney.
- Pour the desired Pani into the Puri – whether Teekha or Meetha.
- Serve immediately and enjoy the best burst of flavor.
You can customize the amount of Pani, Stuffing, and other ingredients as per your preferences.
Expert Tips
While the above recipe is one of the best and most authentic means to serve Pani Puri, you can further customize it to make it taste a lot more better.
- Prepare the Pani a few hours before serving and keep it in the refrigerator. The chilled Pani indeed tastes great.
- Make sure that the Puris are fresh and hollow to hold the stuffing and water
- You can adjust the spiciness or tanginess by adjusting the green chutney, tamarind chutney, and spices.
- The stuffing or filling can be well-seasoned with chaat masala, cumin powder, and black salt at a customized level.
- You can add ingredients like boiled moong sprouts, boondi, or nylon sev to help add extra texture and flavor to the Indian Pani Puri recipe.
- You can strain the water if the blending has not resulted in a really smoother paste. If the Pani does not have a smooth paste, you may need to strain it for a better consistency of water.
Frequently Asked Question
Pani Puri is a powerful and unique Indian street food. It consists of hollow, crispy puris filled with spicy and tangy water (Pani) and a flavorful potato and chickpea mixture. The customizability of Pani (whether Teekha or Meetha) gives a high degree of flexibility to suit individual preferences.
Making flavoured water or Pani Puri Pani involves blending mint leaves, coriander, green chilli, ginger, black salt, Pani Puri masala, ice cubes, and water in a bowl. While you can customize the taste by adjusting the ingredients.
Yes, you can prepare the Puris at home and use them for serving Pani Puri comfortably.
Assembling Pani Puri involves cracking the top of the puri with a finger, filling the stuffing, dipping it in the sweet chutney, adding Pani whether Meetha or Teekha), and then serving it immediately.
Before storing the puris, remove moisture by placing the puris in the oven at 200°F for 10–15 minutes. Cool them completely and then store them in an airtight container. If the Puris have any moisture left in them, they can get spoiled.
More Related Recipe
Recipe Card
Pani Puri Recipe
Ingredients
Making Puri
- 1 cup Wheat flour
- 1 cup Suji (fine semolina)
- Baking powder – around a pinch
- ½ teaspoon Salt as per taste
- Water
- Oil
Stuffing Ingredients
- 2 pcs Potato, boiled
- ½ cup White dry peas
- ½ tbsp Pani Puri masala
- ½ tsp Black salt
- 1 tbsp Coriander, chopped
Ingredients for Paani
- 2 tbsp Mint leaves: Handful or as required
- 2 tbsp Coriander: Handful or as required
- Green chilli: A single piece
- 1 inch Ginger
- ½ tsp Black salt
- 1 tbsp Pani Puri masala
- Ice: a few cubes
- Water: as per requirement
- 2 teaspoon Mithi chutney
- a pinch Hing (asafoetida)
- 1 tbsp Lemon juice
- ½ cup Boondi
Masala for Pani Puri
- 2 tbsp Jeera (cumin seeds)
- 1 tsp Black pepper
- 2 pcs Dry red chilli
- ½ tsp Salt or as required
- ½ tsp Black salt
- 2 tsp Amchur powder
- 1 tbsp Jaggery
Instructions
Making Pani Puri
- Mix the ingredients of wheat flour, suji, baking powder, and salt in a bowl.
- Keep adding water gradually to make a tight dough. Make sure to check the consistency.
- Once done, cover the dough in a damp cloth and let it stayfor 15 to 20 minutes.
- Roll the dough into cylindrical rolls and then cut them into pieces around 2 cm in size. Roll each of them into oval-shaped puris.
- Heat oil in a pan and fry these puris until crispy andbrown. Keep them aside.
Making Pani Puri stuffing
- Boil the potatoes then peel and chop them.
- Finely chop the onion. You can skip it.
- Mix potatoes, onions, coriander leaves, cumin powder, chaat masala powder, and black salt or regular salt in a bowl. Mix well and keep aside.
Making Pani (spiced water)
- In a blender add all the ingredients for pani.
- Add water and grind to a fine chutney.
- Remove the green chutney in a large bowl.
- Rinse the mixer jar with ½ cup water first and then add this water to the bowl. Then add ½ to ¾ cup more water.
- Mix well. Add more salt, jeera powder, chaat masala and aamchur powder if required.
- If you require teekha Pani, add 2 red chilli and black pepper then grind green chutney.
- If your requirement is meetha paani then also add jaggery in water.
- Add the boondi to the Pani.
- You can chill the Pani in the fridge or add some ice cubes to it.
Assembling Pani Puri
- Crack the top of the puri with a spoon or finger.
- Add 2 to 3 teaspoons of the boiled potato-onion filling.
- Stir the green Pani first and then add it to the puri. You can also add sweet chutney if needed.
- Serve the Pani Puri immediately.
“Wow! This panipuri recipe looks amazing! The crispy puris paired with spicy water sound delicious.” Than you Kamini Jee amazing work..
“सच में, पानिपुरी के बिना पार्टी अधूरी है! ये रेसिपी सभी को इम्प्रेस कर देगी।”