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Pani-puri is assemble of puffed, round, deep fried, crunchy,bread stuffed with the mixture of chickpeas and potatoes and served with spicy liquid (spiced with green chillies , spices and coriander leaves) and sweet chutney (date and tamarind chutney) and raw onions and tomatoes. It has spicy and sweet taste. It is easily most popular street food. I have fond memories with it. But every kitchen has its own version of panipuri. I have come across some really amazing recipes of panipuri. One is black grape juice pani-puri from Sanjeev kapoor (popular indian chef). I have read some years back in a cook book about sweet lime juice pani-puri. It was a fun recipe. I had hard time remembering that recipe. There are some variations and ideas for this recipe which I have included. Prepare as per your taste and requirement.

Pani puri -popular indian street food!

Pani puri -popular indian street food!

There was a phase in my life when I was addicted to pani-puri. I am not very proud of it. But I think any-thing beyond a limit is not good. The puris are deep fried but all other ingredients are healthy or atleast have an healthy replacements. It is spicy(I mean it!) and the spiced water helps in digestion.

I don’t make puris at home as I find it very time-consuming and tiring work. I buy them from food stores. It is available in India like tortillas or pizza bases.

Pani puri -popular indian street food!

Pani puri -popular indian street food!

Makes 40 pani-puris


For puris

Adapted from Tarla dalal’s recipe for puris

1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
salt to taste

For spiced liquid (spicy pani)

1/4 cup fresh coriander

1/2 cup fresh mint leaves (pudina)

5-6 green chillies

rock salt or black salt to taste or normal salt

2 1/2 aamchur powder (dry mango powder)

a pinch of asafoetida

1 tsp roasted cumin powder

1 1/2 inch ginger

1 tsp white pepper powder

3 garlic cloves

21/2 tsp lemon juice

2 1/2 cups of water

For sweet chutney go for date and tamarind chutney

For stuffing

Stuffing 1

1 Cup chickpeas (soaked over night and cooked)

4 medium sized potatoes (boiled and mashed)

1/2 cup black chickpeas-desi chana (soaked over night and cooked)

1/2 tsp white pepper powder

Stuffing 2

1 cup sprouts

4 medium sized potatoes (boiled and mashed)

1 tsp white pepper powder


For puris (Deep fried puffed bread)

  • Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  • Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.
  • Place these circles under a damp cloth for about 5 minutes.
  • Deep fry in a deep vessel in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
  • Remove, drain on absorbent paper and store in an air-tight container.

For spicy liquid- paani

  • Combine all the ingredients and grind it to fine paste. Remember the paste should be spicy and salty as it is to be diluted in 2 1/2 cups of water.
  • Refrigerate the liquid for minimum 3-4 hrs. The paani  or spicy liquid tastes best when refrigerated so that spices are infused completely in water. Then use spicy liquid as required.

Tip: For  quick version of spicy paani, you can ready-made dry panipuri masala. You have to blend green chillies, ginger,garlic, black salt, mint leaves and coriander to fine paste. Add 2 tbsp of panipuri masala and add 2 cups of water. Add juice of half lemon.


Add few pomegranate seeds and make the mixture. It gives light sweetness to liquid or you can prepare the juice of pomegrante with all spices and use it with puris.


  • Prepare the liquid in morning and refrigerate it to serve in evening. The liquid tastes better after refrigerating for few hours but allow it to come to room temperature before serving.
  • The water should be little more salty than usual dishes as stuffing has no salt in itself.
Spicy liquid for panipuri

Spicy liquid for panipuri

For sweet and tangy date and tamarind chutney go here

Date and tamarind chutney( Sweet and tangy dip)

Date and tamarind chutney( Sweet and tangy dip)

For stuffing

  • The chickpeas  and black chickpeas are soaked overnight and pressure cooked till soft. You can use sprouts instead of chickpeas.
  • Mash the boiled potatoes and add white pepper.
  • Mix both the chickpeas or sprouts in it. Prepare the mixture and keep it aside.

Variation: Add green peas or green gram (Soaked and cooked)

Chickpeas and potato stuffing

Chickpeas and potato stuffing

How to serve pani puri?

Take 6 puris (deep fried puffed breads) and make a hole at the centre with help of your thumb.

The puris

The puris

Stuff the puris with your stuffing.

Panipuri- popular indian street food!

Panipuri- popular indian street food!

Pour 2 tbsp of spicy liquid and 1 tsp of date and tamarind chutney.Sprinkle some onions over it and serve immediately.

Panipuri- popular indian street food!

Panipuri- popular indian street food!

Tip: Adjust the ratio of spicy liquid and sweet chutney according to your taste.