Authentic Indian Pani Puri Recipe (Print Version)
# Ingredients:
→ For Pani Puri Stuffing
01 -
2 to 3 medium-sized potatoes
02 -
1 small to medium-sized onion (optional)
03 -
1 to 1.5 tablespoons fresh chopped cilantro
04 -
1 teaspoon roasted cumin powder
05 -
1 teaspoon chaat masala powder
06 -
¼ teaspoon red chili powder (optional)
07 -
Black salt or regular salt, to taste
→ For Spiced Water (Pani)
08 -
½ cup tightly packed fresh mint leaves
09 -
1 cup tightly packed fresh cilantro
10 -
1 inch piece ginger, chopped
11 -
2 to 3 green chilies, chopped
12 -
1 tablespoon tamarind, tightly packed
13 -
3.5 to 4 tablespoons jaggery powder
14 -
1 teaspoon roasted cumin powder
15 -
1 teaspoon chaat masala powder
16 -
1.5 cups water, divided
17 -
1 to 1.5 tablespoons boondi (optional)
18 -
Black salt or regular salt, to taste
→ Other Ingredients
19 -
24 to 30 puri (crispy hollow balls)
20 -
Tamarind chutney for serving (optional)
# Instructions:
01 -
Start by boiling the potatoes until they're fork-tender. Once cooled, peel and finely chop them. If using onion, finely dice it. In a bowl, combine the potatoes, onions, fresh cilantro, roasted cumin powder, chaat masala, and salt. Mix everything together until well combined.
02 -
In a blender, combine the mint leaves, cilantro, chopped ginger, green chilies, tamarind, jaggery, cumin powder, and chaat masala. Add ⅓ cup water and blend into a smooth paste. Transfer to a large bowl, add remaining water, and mix well. Adjust seasonings to taste and add boondi if using. Chill or add ice cubes before serving.
03 -
Gently crack the top of each puri. Fill with 2-3 teaspoons of the potato mixture. Pour in the chilled spiced water and add a dash of tamarind chutney if desired. Serve immediately to prevent the puris from becoming soggy. Alternatively, let everyone assemble their own pani puri for a fun, interactive experience!
# Notes:
01 -
For best results, use fresh herbs and avoid mint stems as they can make the water bitter
02 -
You can substitute jaggery with a combination of dates and jaggery powder
03 -
The spiciness can be adjusted by varying the number of green chilies