Sanjeev Kapoor

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Paani Puri  Recipe

Crisp puffed puris stuffed with sprot stuffing and filled with delicious spicy water.

This recipe is from the book Chaat.

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Servings : 4

Paani Puri

Main Ingredients

Crisp Puffed Puris, Date and tamarind chutney





Level Of Cooking


Related Recipes :


  • Crisp Puffed Puris
  • Date and tamarind chutney
    1 1/2 cups
  • For filling
  • Bean sprouts boiled
    1 cup
  • Potatoes boiled and cut into small pieces
    2 large
  • Black salt (kala namak)
    to taste
  • Chaat masala
    1 teaspoon
  • For Pani
  • Fresh coriander leaves
    1 medium bunch
  • Fresh mint leaves
    1 medium bunch
  • Green chillies
  • Paani puri masala
    2 tablespoons
  • Dried mint powder
    1/2 tablespoon
  • Black salt (kala namak)
    to taste
  • Salt
    to taste
  • Roasted cumin powder
    1/2 tablespoon
  • Lemon juice
    3 tablespoons
  • Boondi
    1/4 cup


Step 1

To make the moong sprout filling combine all the ingredients in a bowl, toss to mix well and set aside.

Step 2

To make paani grind coriander leaves, mint leaves and green chillies to a paste using water as required.

Step 3

Transfer coriander and mint paste into a large bowl, add paani puri masala, dry mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Add six cups of water to the above mixture.

Step 4

Stir to mix well and put to chill in the refrigerator. While serving add boondi to the prepared paani and stir.

Step 5

Take a puri, break a little of the crust, fill it up with a little moong and potato filling followed by a half a tablespoon of sweet date and tamarind chutney.

Step 6

Dip the puri in the prepared paani and serve immediately. Similarly prepare the remaining puris and serve.

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