How to Make Pani Puri at Home – Step-by-Step Easy Recipe

Today, pani puri has become a very popular street food in India, loved by many. The crispy puris filled with a potato mixture and then dipped in tangy water are incredibly delicious.

Making pani puri at home is a great option because you have complete control over the ingredients and spices, resulting in a tastier and more hygienic dish.

In this article, you will learn how to make pani puri at home. The recipe is explained step-by-step, showing you how to make delicious pani puri.

What Is Pani Puri?

Today, pani puri is a very popular street food in India. It’s known by various names, such as golgappa, puchka, and pani batasha. It consists of small, crispy puris filled with a mixture of mashed potatoes and a flavorful water made with coriander and mint.

The water in pani puri is incredibly delicious—spicy, tangy, sweet, and salty—all in one bite.

Ingredients Required to Make Pani Puri at Home

To make pani puri at home, divide the preparation into three parts: pani, filling, and puris.

Ingredients for Pani Puri Pani (Spicy Water)

1 cup fresh mint leaves

½ cup fresh coriander leaves

2 green chilies (adjust to taste)

1-inch ginger

2 tablespoons tamarind pulp

1 teaspoon roasted cumin powder

1 teaspoon chaat masala

½ teaspoon black salt

Salt to taste

3–4 cups cold water

Ingredients for Aloo Filling

3 medium boiled potatoes

½ cup boiled chickpeas or white peas

1 small onion, finely chopped (optional)

1 green chili, finely chopped

1 teaspoon chaat masala

½ teaspoon red chili powder

Salt to taste

1 tablespoon lemon juice

Fresh coriander leaves, chopped

Ingredients for Puri

Ready-made pani puri puris (easily available in stores)

How to Make Pani Puri Pani at Home

First, thoroughly wash the mint and coriander leaves.

Then, in a blender, combine the ginger, green chilies, mint leaves, coriander leaves, and tamarind pulp.

Add a little water and blend until you get a smooth paste.

Next, transfer the paste you’ve made to a bowl.

Add the roasted chaat masala, regular salt, black salt, and cumin powder to the bowl.

Then add cold water and mix everything well.

Taste and adjust the salt, chili, or sourness according to your preference.

Keep the water in the refrigerator for at least 30 minutes. Cold water tastes best with pani puri.

Tip: Be sure to refrigerate the water, as this allows the flavors to meld together nicely.

How to Prepare Pani Puri Aloo Filling

Next, peel the boiled potatoes and mash them lightly, but don’t mash them completely.

Then add the boiled chickpeas, or you can use white peas instead.

Add the chopped onion, fresh coriander leaves, and green chilies and mix well.

Then add chaat masala, red chili powder, salt, and lemon juice.

Taste and adjust the seasoning if needed.

The filling should be flavorful but not wet, as too much moisture will cause the puris to break.This article explains how to make pani puri at home.

How to Assemble Pani Puri at Home

Take one puri and make a small hole in it.

Then, fill the puri with 1 to 2 tablespoons of potato filling.

If you prefer sweet pani puri, add sweet tamarind chutney.

Then, dip the puri in the flavored water, or you can pour the water into it with a spoon.

And then eat it.

Repeat the same process for the remaining puris and serve fresh. If you like, you can also try the momos recipe.

Tips for Making Perfect Pani Puri at Home

If you want that authentic street food taste, always use chilled water for your pani puri.

And to keep the puris crispy, always store them in an airtight container.

Don’t overfill the puris, otherwise they might break.

Prepare the pani and the filling separately and assemble them just before serving.

Adjust the spice level to your liking; otherwise, the taste won’t be quite right. This article explains how to make pani puri at home.

Popular Variations of Pani Puri

If you want sweet pani puri: Add extra sweet tamarind chutney.

Dry pani puri: This is served without the water, with only the filling and chutney.

Dahi puri: This is topped with yogurt, sweet chutney, and sev (crispy chickpea noodles).

Jain pani puri: This is made without onions and potatoes.

Common Mistakes to Avoid

Do not use hot water instead of cold water for the water mixture. This will spoil the taste.

Making the filling too watery.

Assembling the pani puri too quickly.

Using stale or soft puris.

If you want good pani puri, avoid making all these mistakes.

Nutritional Value (Approximate)

One plate of pani puri (6 pieces) contains:

• Calories: 180–220 kcal
• Carbohydrates: Moderate
• Fat: Low
• Fiber: Moderate

Homemade pani puri is healthier because you control the ingredients and hygiene.

Frequently Asked Questions (FAQs)