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

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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 : Snacks and Starters

Paani Puri
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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 Snacks and Starters recipes like Phalhari Seekh Kabab, Vegetable Hot Dog, Moong Dal Pakoda, Pav Bhaji Bruschetta.

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Paani Puri Recipe Card

Paani Puri
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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Paani Puri Recipe

  • Crisp Puffed Puris 40

  • 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 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

Method

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.

Also try out these recipes from Indian Cuisine like Steamed Dosa, Chicken Chole, Chatpata Cheesy Tikka, Jain Mysore Masala Dosa.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.