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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

Ingredients

  • 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

Instructions

To make filling

  • Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender. 
  • Put the cooked moong in a bowl, add onions to it and mix it.

To make pani

  • Wash coriander and mint leaves.
  • Grind them to a fine paste along with green chilly, ginger and tamarind pulp.
  • Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.
  • Close and keep it aside for an hour, let the flavours imbibe.

To serve panipuri

  • 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

  • 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.

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.