Pani Puri

Servings : Makes 6-8 cups

Pani puri is a popular street snack in India, Pakistan, Bangladesh and Nepal. It consists of tiny round hallow crispy puri, filled with a delicious chaat mixture consisting of chickpeas and some other ingredients. Then flavoured water (pani) is poured over the entire thing, making for a delicious explosion of flavours in each mouthful. I have covered the channa chaat and puri recipes earlier (links given in the instructions below). Here is the Pani recipe that pulls everything together to create this awesome dish.


  • 1/4 cup tamarind pulp soaked in 1 cup warm water
  • 6-8 cups water
  • 1 tsp. chaat masala or aamchor powder (optional)
  • 2 tsp. cumin powder
  • 1/2 cup chopped fresh coriander
  • 1/4 cup chopped fresh mint
  • 1-2 green or red chillies
  • salt to taste
  • 2 tbsp. sugar or to taste
  • pinch of black salt
  • 1 tbsp. lemon juice
  • 1/4 tsp. ginger


Chana Chaat recipe can be found HERE.

Puri/poori recipe can be found HERE.

To prepare the Pani, first soak the tamarind pulp in 1 cup of water for about 30 minutes, then squeeze out all the seeds and strain the liquid.

Put the chopped coriander, min, chillies, ginger and a bit of water in a blender, and blend until smooth.  Then add all the other ingredients.  Mix well and give it a taste.  Adjust flavours as needed.  This mixture needs to be on the watery side.

Refrigerate the pani for a few hours to develop the flavours.  It tastes great fresh but tastes even better the following day, as is normally served cold on the filled puris.


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