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Our pani puri recipe on a serving plate and garnished with dahi and chaat masala.

Pani Puri Recipe

Tressa Jamil
Prepare our easy pani puri recipe at home with spiced potato and chickpea stuffing, tangy water, and tamarind chutney.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indian, Pakistani
Servings 5 Servings
Calories 297 kcal
Equipment
Ingredients
  
  • 50 puri, ready-made
For the Filling:
  • 3 medium potatoes, peeled, boiled, and mashed
  • 1½ teaspoon salt, divided
  • ½ red onion, finely diced
  • 1 green pepper, finely diced
  • ¼ cup fresh cilantro, finely chopped
  • 1 teaspoon Kashmiri chili powder
  • ½ teaspoon chaat masala
  • ¼ teaspoon cumin powder
  • ½ cup canned chickpeas, drained
For the Pani (water):
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro
  • 2 slices fresh ginger
  • 1-2 green peppers
  • lemon juice, ½ lemon
  • ½ teaspoon chaat masala
  • ½ teaspoon black salt or salt
  • ½ teaspoon cumin powder
  • ¼ teaspoon ginger powder
  • 2 cups cold water, plus ¼ cup water to blend
For the Tamarind Chutney:
For Garnish:
  • ½ cup toasted peanuts
  • ½ red onion, finely diced
  • 1 green pepper finely diced
  • ½ cup fresh cilantro, chopped
  • ½ cup dahi
  • chaat masala
Instructions
 

For the Filling:

  • Wash and peel the potatoes. Add them to a stockpot with a teaspoon of salt. Bring the mixture to a boil over high heat. Reduce the heat and cook at a rolling boil for 20 minutes. Drain the potatoes and set them aside.
  • While the potatoes cool, combine red onion, green chilies, cilantro, Kashmiri chili powder, chaat masala, ½ teaspoon salt, and cumin powder in a mixing bowl.
  • When the potatoes are cool, transfer them to the mixing bowl. Use a potato masher to break up the potatoes. Then, add the chickpeas and use the masher to break them up slightly. Stir everything together to combine. Set the mixture aside.

For the Pani Puri Water:

  • Add mint, cilantro, ginger, green chilies, lemon juice, and ¼ cup of water to the blender. Process the mixture until smooth and pour it into a serving bowl.
  • Stir in the chaat masala, cumin, ginger powder, salt, and 2 cups of COLD water.

For the Tamarind Chutney:

  • Wash out the blender and combine dates, tamarind paste, water, sugar, Kashmiri chili powder, coriander powder, cumin powder, ginger powder, and salt. Pulse to combine and pour it into a serving bowl.

For the Assembly:

  • Use your thumb to gently crack the top and create a hole in the puri. Stuff it with some of the reserved filling using a spoon. Add 1-2 toasted peanuts, chilies, onions, and cilantro. Top it with some tamarind chutney. Then, dunk or pour some of the pani puri water over the top. Finish our pani puri recipe with a dollop of dahi and sprinkle with chaat masala to serve.
Notes
Serving Size: 10 Puri
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 297 kcal | Carbohydrates: 49 g | Protein: 10 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Cholesterol: 3 mg | Sodium: 1285 mg | Potassium: 987 mg | Fiber: 8 g | Sugar: 16 g | Vitamin A: 854 IU | Vitamin C: 69 mg | Calcium: 110 mg | Iron: 3 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!