Pani puri recipe | Pani puri pani recipe

How to make pani puri - with homemade puri, sweet chutney, pani puri pani from scratch. Check out the ingredients and click on it to get the individual recipes. Pani puri is the first chaat I tasted in my life along pav bhaji in Salem cafe when I was a kid. That moment when you taste chaat and instantly fall in love with it. Just wow! Me and my mom tried very much to recreate the same at home. With no internet to search for the recipe and no cook book to guide, only our imagination, we tried out best and could make something almost similar but delicious attempt it was. I want to confess you all, though I have been at Chennai for an year and visit every year, I have never tasted pani puri there🙁. Not from any chaat houses, road side shops, nothing. Sigh🤐. Here in Singapore, I have tried twice, once from Kailash parbhat, but sadly I didn’t like it. I have tried making too it was thousand times better than what I had in restaurants. I have tried my hands with ready made pack too, but it was the most terrible ones. Never took time to try clicking and posting here when ever I made. But this time I made just to make post. Coz its high time for me to post here though my readers keep requesting and searching google “pani puri rakskitchen”. After posting puri recipe yesterday, the response was overwhelming in the social media, I hope many of you now would be waiting for the chaat recipes with it. Here we go, India’s most loved by girl snack/ chaat the one and only Pani puri 😉. It has a lot of variants in different parts of India, so here is my take, a delicious one, that's a promise!

Pani puri recipe (Pani recipe)

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:30 mins    |  Cook time: 20 mins    |  Makes: 40

Ingredients

Click here for puri recipe

For pani

Mint leaves – 1/4 cup tightly packed

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Coriander leaves – 1/4 cup loosely packed

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Green chilli – 1

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Ginger – 1/2 inch piece

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Tamarind – 2 tblsp tightly packed

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or Lemon juice -  1 tblsp

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Jaggery  -  1 tblsp

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Roasted jeera / cumin powder – 1/2 tsp

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Coriander seeds powder – 1/2 tsp

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Black pepper powder – 1/2 tsp

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Kala namak/ black salt – 1 tsp

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Chaat masala (Optional) – 1 tsp

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Cold water – 3 cups

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Salt – As needed

To serve

Puri - 30

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Boiled potato – 1, chopped into cubes

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Cooked Channa – 1/2 cup

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Sweet chutney – As needed

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Boondi – As needed

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Onion (optional) – 1

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Chopped coriander leaves (Optional) – As needed for serving

Method

1. Grind the clean mint, coriander leaves, chilli, ginger with little water smoothly.

2. Extract tamarind juice by soaking it in hot water for 15 minutes. In a mixing bowl, place the rest of the ingredients, add the extracted tamarind juice. The total water added should be 3 cups. Adjust salt as needed.

3. Mix well and filter if needed. Keep refrigerated until use. Add few boondi just before serving.

4. Keep all the ingredients gathered for making pani puri. Break the puri on top (thin side) by poking it with your finger. Add potato, channa to it.

5. Add chopped onion and coriander leaves if desired followed by sweet chutney. Fill it with the prepared pani and serve/ pop in you mouth.

Notes

• I have given cooking time 20 mins for potato and channa, considering all the other ingredients needed ready. For cooking channa, u need to soak overnight.
• Black salt gives the perfect flavor needed for the pani, so do not skip it, if not make sure to add chaat masala, which had a lots of it.
• Add salt carefully as we are adding both kala namak and chaat masala previously.The stuffing can be of your choice. Several items that can be stuffed in the puri are – boiled white channa, boiled green peas, boiled green gram (moong) sprouts, boiled mixed sprouts etc. green peas best if forgoten to soak or sprout legumes.
• The puri will be strong one side and thin one side, keep the strong side bottom and poke over the thin side so that the puri could hold the stuffing and pani for eating.
• Mint is more and coriander is less in the recipe.
• If adding lemon juice, just squeeze the lemon and add 3 cups water in step 2.
• If adding lemon, make sure its a large one with lots of juice, if not, use as needed. If tanginess is not balance, then the green smell of the mint and coriander will be over powering.
• Instead of boondi, you can add sev too.

You can arrange the puris in a plate ready just before serving with the fillings ready and give the pani separately so that the people who eat just dip and fill the pani in the puri and pop in their mouth or spoon the pani in the puris then and there and eat it, as per their preference. Give them a small bowl like the below ones.