Ingredients
- 20 crispy puris
- 1 cup boiled mashed potatoes
- ½ cup boiled chana / white peas (optional)
- ½ tsp black salt
- ½ tsp roasted cumin powder
- Fresh coriander
Pani Ingredients
- Mint leaves – 1 cup
- Coriander – ½ cup
- Green chillies – 3–4
- Ginger – 1 inch
- Black salt – 1 tsp
- Roasted cumin – 1 tsp
- Chaat masala – ½ tsp
- Tamarind water – 1 tbsp
- Chilled water – 4 cups
Sweet Chutney (optional)
- 3 tbsp tamarind pulp
- 2 tbsp jaggery
- ½ tsp dry ginger powder
Step-by-step
Step 1 — Make the filling
Mix boiled potatoes, chana/peas, black salt, roasted cumin and coriander.
Step 2 — Prepare the Pani
Blend mint, coriander, chillies, ginger, lemon juice and spices. Add chilled water.
Step 3 — Sweet Chutney
Mix tamarind, jaggery and dry ginger. Boil 2 minutes if needed.
Step 4 — Assemble
Break the puri top, add potato, chutney and dip in pani. Serve immediately.
Tips & Variations
- Use chilled water for best pani flavour.
- Add boondi to pani for extra crunch.
- For Kolkata-style puchka — add tamarind & black salt heavily.
- For Mumbai-style — add ragda instead of potatoes.
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