Paani Puri Recipe - Crisp puffed puris stuffed with sprot stuffing and filled with delicious spicy water.

This recipe is from the book Chaat.

Main Ingredients : Crisp Puffed Puris(पानी पूरी/ गोलगप्पे), Date and tamarind chutney(खजूर और इमली की चटनी)

Cuisine : Indian

Course : Snack

Paani Puri

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paani Puri checkout Ragda Puri . You can also find more Snack recipes like mumbai style tava pavbhaji, Murgh Ke Wade, Nrg (Energy) Dosa, Easy-Peasy Tikki. Or try out these recipes from Indian Cuisine like Mughlai Jackfruit, Apple aur Ginger ki Chutney, Sattu aur Mawa Laddoo, Prawn Makhni.

Paani Puri Recipe - How to make Paani Puri


Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy


  • Crisp Puffed Puris 40

  • Date and tamarind chutney 1 1/2 cups

  • For filling

  • Bean sprouts boiled1 cup

  • Potatoes boiled and cut into small pieces2 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 5-6

  • 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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