How to make Pani Puri Flavours -

The water filled into the pani puris can be made of different flavours as given in this recipe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crisp puris (पानी पूरी / गोलगप्पे ), Salty boondi

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Pani Puri Flavours checkout Puchka, Pani Puri With Aamras, Papdi Chaat, Moong And Pumpkin Golgappe . You can also find more Snacks and Starters recipes like Chess aloo wrap Canapes Chaat Indonesian Potatoes Mashed Sweet Potatoes

Pani Puri Flavours

Pani Puri Flavours Recipe Card


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.    

Prep Time : 26-30 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Pani Puri Flavours Recipe

  • Crisp puris as required

  • Salty boondi as required

  • Hing Jeera

  • Asafoetida 1/4 teaspoon

  • Roasted cumin powder 1 1/2 teaspoons

  • Chaat masala 1/2 teaspoon

  • Black salt (kala namak) to taste

  • Classic

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves 3 tablespoons

  • Green chilli chopped 1

  • Black salt (kala namak) to taste

  • Pani puri masala 2 teaspoons

  • Lemon juice 2 teaspoons

  • Lehsun Mirch

  • Garlic chopped 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Black salt (kala namak) to taste

  • Chaat masala 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Stuffing

  • Medium potatoes boiled, peeled and mashed 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Chaat masala 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Black salt (kala namak) to taste


Step 1

To make hing jeera flavoured water, take asafoetida, roasted cumin powder, chaat masala, black salt and 1 cup water in a large bowl and mix well.

Step 2

To make classic flavoured water, put coriander leaves, mint leaves, green chilli, black salt, pani puri masala, 1 cup of water and lemon juice in a mixer jar and grind finely.

Step 3

For lehsun mirch, put garlic, cumin seeds, black salt, chaat masala, red chilli powder and 1 cup water in a mixer jar and grind finely.

Step 4

Take mashed potatoes in a mixing bowl, add coriander leaves, chaat masala, red chilli powder and black salt and mix well.

Step 5

Make a cavity in a centre of each puri, put some potato mixture in them and top them with any of the flavoured waters and serve immediately.

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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 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.