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Pani puri

Pani puri is a popular chaat and street food that is cherished by all. Small puris stuffed with a filling are eaten by dunking it with a spicy, tangy and tasty water. 

Course Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people


  • 30 small puris

For the stuffing

  • 1 cup moong
  • 2 onions finely chopped
  • salt to taste

For the pani

  • 1 litre water
  • 1/2 bunch coriander leaves
  • 20 mint leaves
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chat masala
  • 3 tablespoon tamarind pulp
  • 2 tablespoon jaggery
  • salt to taste


To make filling

  1. Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender. 

  2. Put the cooked moong in a bowl, add onions to it and mix it.

To make pani

  1. Wash coriander and mint leaves.

  2. Grind them to a fine paste along with green chilly, ginger and tamarind pulp.

  3. Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.

  4. Close and keep it aside for an hour, let the flavours imbibe.

To serve panipuri

  1. Put six to eight puris in a plate. In a small bowl, put the filling. In another bowl serve the pani.

How to eat panipuri

  1. Take a puri in the hand, lightly break it on the top. Put a spoonful of filling to it, add some pani and eat it immediately.

Recipe Notes

  1. A filling of potatoes and chickpeas can also be made.
  2. Dates chutney may be used as a filling, then, do not add jaggery in the water.