Pani Puri
Pani Puri
Ingredients
- as needed puri, or golgappa
- 1 onion, medium, finely chopped, optional
- as needed oil, for frying
For the Potato Masala
- 2 cups potato, boiled, peeled, and mashed (approx. 3-4 medium)
- 1/2 cup kala chana, boiled black chickpeas
- to taste salt
- as needed fresh coriander leaves, optional, for garnish
For the Mint Paste
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1-2 green chili
- 1/2 cup water
For the Pani
- 1/2 cup tamarind, compressed block
- 1/2 cup water, for soaking tamarind
- 1 teaspoon amchur powder, dry mango powder
- 1 teaspoon salt
- 1 teaspoon jaljira powder
- 1/4 teaspoon black salt, kala namak / sanchal
- 1 cup ice cubes
- 2-3 cups water, for the pani mixture
- 1 lime, sliced, optional
Instructions
- 1
Prepare the Mint Paste: In a blender, combine 1 cup of fresh coriander leaves, 1/2 cup of fresh mint leaves, 1-2 green chilies, and 1/2 cup of water. Blend until a smooth, vibrant green paste is formed. Pour approximately 1 cup of this mint paste into a large glass pot or bowl for the pani. Reserve 3-4 tablespoons of the mint paste for the potato masala.
⏱️ 5 min
- 2
Prepare the Tamarind Extract: Place 1/2 cup of tamarind (compressed block) in a separate bowl. Pour 1/2 cup of water over the tamarind and let it soak for at least 30 minutes until softened. Once softened, strain the tamarind mixture through a fine-mesh sieve directly into the glass pot containing the mint paste. Press the solids against the sieve to extract as much liquid as possible.
⏱️ 5 min
- 3
Assemble the Pani: To the glass pot containing the mint paste and tamarind extract, add 2-3 cups of water. Add 1 teaspoon of amchur powder, 1 teaspoon of salt, 1 teaspoon of jaljira powder, and 1/4 teaspoon of black salt. Stir the mixture thoroughly until all ingredients are well combined. Add 1 cup of ice cubes to chill the pani. If desired, add lime slices to the pani.
⏱️ 5 min
- 4
Prepare the Potato Masala: Place 3-4 medium potatoes in a pressure cooker. Add enough water to cover them. Close the pressure cooker and cook until the potatoes are tender. Carefully remove the boiled potatoes, peel them, and mash them thoroughly in a bowl using a potato masher. Add 1/2 cup of boiled kala chana (black chickpeas) to the mashed potatoes. Add salt to taste. If using, add 1 finely chopped medium onion and the reserved 3-4 tablespoons of mint paste to the potato mixture. Mix all ingredients together with a spatula until well combined and uniform. Garnish with fresh coriander leaves, if desired.
⏱️ 15 min
- 5
Fry the Puris: Heat oil in a deep pan over medium-high heat. Once the oil is hot, add the puris (or golgappa) in batches. Fry until they puff up and turn golden brown and crispy. Remove them from the oil using a slotted spoon and transfer to a serving plate lined with paper towels to drain excess oil.
⏱️ 15 min
- 6
Assemble and Serve Pani Puri: Take one fried puri. Gently crack a small hole in the center using your thumb or a spoon. Spoon a generous amount of the prepared potato masala filling into the puri. Dip the filled puri into the prepared pani. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pani Puri
- as needed puri, or golgappa
- 1 onion, medium, finely chopped, optional
- as needed oil, for frying
For the Potato Masala
- 2 cups potato, boiled, peeled, and mashed (approx. 3-4 medium)
- 1/2 cup kala chana, boiled black chickpeas
- to taste salt
- as needed fresh coriander leaves, optional, for garnish
For the Mint Paste
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1-2 green chili
- 1/2 cup water
For the Pani
- 1/2 cup tamarind, compressed block
- 1/2 cup water, for soaking tamarind
- 1 teaspoon amchur powder, dry mango powder
- 1 teaspoon salt
- 1 teaspoon jaljira powder
- 1/4 teaspoon black salt, kala namak / sanchal
- 1 cup ice cubes
- 2-3 cups water, for the pani mixture
- 1 lime, sliced, optional
Instructions
- 1
Prepare the Mint Paste: In a blender, combine 1 cup of fresh coriander leaves, 1/2 cup of fresh mint leaves, 1-2 green chilies, and 1/2 cup of water. Blend until a smooth, vibrant green paste is formed. Pour approximately 1 cup of this mint paste into a large glass pot or bowl for the pani. Reserve 3-4 tablespoons of the mint paste for the potato masala.
⏱️ 5 min - 2
Prepare the Tamarind Extract: Place 1/2 cup of tamarind (compressed block) in a separate bowl. Pour 1/2 cup of water over the tamarind and let it soak for at least 30 minutes until softened. Once softened, strain the tamarind mixture through a fine-mesh sieve directly into the glass pot containing the mint paste. Press the solids against the sieve to extract as much liquid as possible.
⏱️ 5 min - 3
Assemble the Pani: To the glass pot containing the mint paste and tamarind extract, add 2-3 cups of water. Add 1 teaspoon of amchur powder, 1 teaspoon of salt, 1 teaspoon of jaljira powder, and 1/4 teaspoon of black salt. Stir the mixture thoroughly until all ingredients are well combined. Add 1 cup of ice cubes to chill the pani. If desired, add lime slices to the pani.
⏱️ 5 min - 4
Prepare the Potato Masala: Place 3-4 medium potatoes in a pressure cooker. Add enough water to cover them. Close the pressure cooker and cook until the potatoes are tender. Carefully remove the boiled potatoes, peel them, and mash them thoroughly in a bowl using a potato masher. Add 1/2 cup of boiled kala chana (black chickpeas) to the mashed potatoes. Add salt to taste. If using, add 1 finely chopped medium onion and the reserved 3-4 tablespoons of mint paste to the potato mixture. Mix all ingredients together with a spatula until well combined and uniform. Garnish with fresh coriander leaves, if desired.
⏱️ 15 min - 5
Fry the Puris: Heat oil in a deep pan over medium-high heat. Once the oil is hot, add the puris (or golgappa) in batches. Fry until they puff up and turn golden brown and crispy. Remove them from the oil using a slotted spoon and transfer to a serving plate lined with paper towels to drain excess oil.
⏱️ 15 min - 6
Assemble and Serve Pani Puri: Take one fried puri. Gently crack a small hole in the center using your thumb or a spoon. Spoon a generous amount of the prepared potato masala filling into the puri. Dip the filled puri into the prepared pani. Serve immediately and enjoy!
⏱️ 5 min