Pani Puri

The golgappa also known as panipuri, Pani Ke Bataashe, phuchka or gup chup is a popular street snack in India. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, moong and chickpeas. It is small enough to fit completely in one’s mouth.

Serving: 2-3 person


For the Pani :

  • 2 cups Chopped Coriander
  • 2 cups Chopped Mint Leaves
  • 3 Chopped Greeen Chillies
  • 1 cup Tamarind (imli) Water**
  • 1/4 tsp Black Salt (sanchar)
  • 1/4 tsp Roasted Cumin (Jeera) Powder
  • a Pinch of Aamchoor (Dry Mango) Powder
  • Salt to Taste
  • 3 cups of Water

Other Ingredients:

Method :

For the Pani – Mix coriander, mint,green chillies along with tamarind water into a blender and blend it to almost a smooth paste. Remove it in a large bowl and add all other dry ingradients and mix them well. Refrigerate the pani as it tastes best when chilled. Add boondi to the pani while serving.

*For Boiled Moong and Kala Chana – Soak and boil moong and chana seperately, drain out all the water and mix them . Add salt and red chilli powder to taste and mix well.

**For Tamarind (imli) Water : Soak around 50 gms (1 tbsp) of tamarind in a cup of water for half an hour (alternatively microwave it for 2 minutes) just to soften the tamarind. Squeeze out the pulp of tamarind into the water and strain it. Residual water is tamarind water ready to use.

6 Comments Add yours

  1. Anonymous says:

    wats d method 4 pooriii…

  2. Anonymous says:

    Can you please provode effective puri receipe for pani puri. I have tried various ways but its not working.

      1. nikita shah says:

        hi. I am pure jain foodie………
        always have food receipe from this site.
        pani puri was ausum!!!!!!!!
        hmmmm yummyyyyy

      2. Jain Foodie says:

        Hi Nikita,

        Thanks for your comments.

        Jain Foodie

  3. Yukti Arora says:

    Wow looking so tempting and mouth watering i loved it so keep posting and share more different paani puri recipes.

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