This is not your average pani puri! Enjoy 2 bold, flavorful waters and 2 mouthwatering stuffing options in one recipe. Crispy, tangy, spicy, and utterly irresistible. The Ultimate Pani Puri Experience Get ready to experience the most irresistible and mouthwatering pani puri recipe you’ll find online! This isn’t your regular street-style version — it’s a carefully crafted, flavor-packed recipe that takes this beloved Indian street food to a whole new level. What makes this recipe truly special is that I’m not just sharing one version, but two distinct types of pani (flavored water) and two unique stuffing options, each bringing its own burst of flavor and texture.
But that’s not all! I’ve also included a step-by-step guide to making perfectly crisp golgappa (puri) in the air fryer — a healthier twist that doesn’t compromise on crunch. Whether you’re craving spicy, tangy, or sweet elements, this recipe has something for everyone.
From the bold, mint-coriander pani that awakens your taste buds to a tangy, tamarind-jaggery variation that offers a sweet and spicy punch, you can mix and match the fillings and waters for a customized chaat experience. Choose between a classic spiced potato-chickpea mix or a refreshing sprouted moong stuffing for a protein-packed alternative.
Perfect for festive gatherings, family fun, or satisfying a chaat craving at home — this is the definitive pani puri recipe you’ve been waiting for. Packed with variety, flavor, and a touch of health-conscious cooking, it’s the best you’ll find on the web!
What Is Pani Puri?
Pani puri is the most prevalent Indian road nourishment and is adored by everybody whether kids or grown-ups.
You’ll discover numerous carts or street-side sellers in each zone of the city all over India, but I question the cleanliness and cleanliness. So I lean toward to make hand crafted pani puri all the time.
For my non-Indian readers,
- Pani interprets to water. In this recipe, it can be a fiery form of the water (aka tikha pani) or sweet & acrid with hot touch (aka khatta meetha pani).
- Puri is the deep-fried puffed bread that is firm and empty.
- These empty puris are stuffed with masala (made of bubbled potato, black chickpeas or grown moong), a sprinkle of chopped onion and filled with tikha or khatta meetha pani and that goes in your mouth right absent some time recently puri gets delicate and soggy.
Ingredient Notes
- Mint clears out: Continuously utilize new mint takes off since the flavor of the pani (spiced water) simply depends on the mint takes off. Utilize the mint clears out as it were and dispose of the stems since stems may make the water sharp tasting.
- Cilantro: Same as mint takes off, you need to utilize new takes off and not shriveled. Utilize stems and clears out both.
- Boondi: It is discretionary and utilized for decorating the water
- Green chilies: Alter the number of chilies depending on the sort of chili you’re utilizing and how zesty you favor your water.
- Pani puri masala powder: It is accessible in Indian basic supply stores in the flavor walkway of the store.
- Water: Utilize chilled, refrigerated water. Or make the pani ahead of time and chill in the ice chest some time recently serving.
- Tamarind paste: It is utilized to make khatta meetha pani. The store-bought paste container is effortlessly accessible in Indian grocery stores. Then again, you can splash the tamarind in hot water for 20-30 minutes, press the mash out of it and utilize that.
- Jaggery: It is utilized to include sweetness to khatta meetha pani. Utilize powdered jaggery or ground difficult jaggery.
- Golgappa (puri): You’ll discover a ready-made box in the Indian store, now and then they are stale and/or broken, or smashed. A hand crafted form of it is such a time-consuming assignment so I have never made it from scratch. In spite of the fact that I do make golgappa in air-fryer which has less-calorie and semi-homemade. See the point by point enlightening below.
How To Make Pani Puri?
Pani puri recipe steps are partitioned into parts and here are the fast joins for that.
Preparation:
- If making grown moong stuffing at that point begin prepping two days some time recently. Take after the recipe for moong grows. On the day of serving, bubble the moong sprouts
- Stovetop pressure cooker: 1 whistles.
- Instant pot: Manual (high pressure) 2 mins
- If making kala chana stuffing at that point begin prepping one day some time recently. Wash and splash the chana for at slightest 8 hours or overnight. Bubble the chickpeas as below.
- Stovetop pressure cooker: 2 shrieks on Tall + 30 mins on med-low.
- Instant pot: Manual (high pressure) 30 mins
- On the same day, bubble the potato in moment pot or pressure cooker until delicate. Peel and generally squash it.
Making Air Fryer Golgappa (Puri):
1) You’ll require a pack of prepared to broil puri.
2) Take out the required sum of puri in a bowl, sprinkle a teaspoon of oil. Blend and coat all of them with oil.
3) Organize them in an discuss fryer in a single layer.
4) Discuss broil them at 380 degrees F for 1 ½ – 2 minutes as it were. They will puff up so pleasantly. Evacuate it to a enormous bowl and rehash the same.
Making Pani Puri Stuffing:
1) Take squashed potato, bubbled chickpeas, salt, prepared masala and cilantro in a bowl
2) Blend well and keep it aside.
OR 1) Take pounded potato, bubbled grown moong, boondi, salt and prepared masala in another bowl.
2) Blend well and stuffing are ready.
Making Pani Puri Water:
(Tikha Pani):
1) Include these fixings in a processor jolt – mint takes off, cilantro, ginger, green chili, prepared masala, black pepper, black salt, salt and 1 cup of water.
2) Pound it into a smooth puree.
3) Include that into a bowl or pitcher. Include remaining water and stir.
4) Naturally crush the lemon juice in it, blend and taste. Alter the salt and lemon juice as needed.
OR (Khatta Meetha Pani):
1) Make the same tikha pani as over short the lemon juice and keep it prepared. In another bowl take tamarind paste, jaggery and ½ cup of warm water. Keep blending until jaggery liquefied.
2) At that point include broiled cumin powder and fennel powder. Blend well.
3) Include this tamarind jaggery water to the arranged tikha pani.
4) Blend and khatta meetha pani is ready.
How To Serve?
Different components (stuffing, water, puri, chopped onions) are served in an person plate and bowl to the individual. And an person will gather and eat one by one. Let’s see in which arrange it is assembled.
1. Start by gently cracking open the top of the puri – use your thumb or the back of a small spoon to create a hole in the center. Be careful to pierce only the thin, top crust without shattering the entire shell. The goal is to keep the puri intact while creating just enough space to fill it.
2. Handle with care! Make sure you don’t break the puri completely or create large cracks. The shell needs to stay firm and slightly crispy to hold all the flavorful elements together without falling apart.
3. Spoon in your favorite stuffing – whether you’ve chosen the classic spiced potato and chickpea mix or the light, refreshing sprouted moong version, add about 1 to 2 teaspoons into the puri. Don’t overfill it; leave a bit of room for the flavorful water.
4. Add a sprinkle of finely chopped onions on top of the stuffing for that extra crunch and a slight sharpness that balances out the tangy water. This step is optional, but highly recommended for that authentic street-style flavor.
5. Time to add the magic – the pani! Fill the puri with your chosen spiced water. I’m using a spoon here just for demonstration purposes, but traditionally, the puri is dipped directly into a bowl of chilled, flavored water until it’s filled to the brim. You can choose between minty-spicy green pani or the sweet-tangy tamarind version – or even mix both for a flavor explosion!
6. Now comes the most important part – enjoy it immediately! Don’t wait around. Once filled, the puri quickly softens and can start leaking. It’s meant to be eaten in one quick bite before it loses its crispiness. Pop it into your mouth and savor the burst of flavors and textures – spicy, tangy, crunchy, and utterly delicious!
Expert Tips
- Chilled Pani: Prepare the pani (water) a few hours prior and keep it in the fridge to improve the flavor. Also, chilled pani tastes best.
- Do I require to strain the pani? It depends. If utilizing a capable blender like Vitamix or Blendtec or Preethi at that point it makes a super smooth paste. So no require to strain. But if your blender doesn’t make a smooth paste at that point yes, strain the water.
- Instead of making tamarind-jaggery water for khatta meetha pani, basically include a couple of tablespoons of prepared tamarind date chutney in the tikha pain.
- For a variety, make this ragda pani puri which has warm peas sauce as a stuffing.
