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Puri filled with ragda, sweet chutney, and spicy water
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Pani Puri Recipe | How To Make Pani Puri

Learn how to make this mouth-watering, Indian street food at home from scratch! 
Course Street Food
Cuisine Indian
Keyword Indian Chaat Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Soaking time for white peas 8 hours
Total Time 8 hours 40 minutes
Servings 5 people
Author Freda Dias

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

For the ragda filling

  • 1/2 cup white peas
  • 1/8 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • salt, to taste

For the teekha paani

  • 1 cup loosely packed mint leaves, about 15 grams
  • 1/2 cup loosely packed cilantro/coriander leaves, about 10 grams
  • Juice of 1/2 lemon, about 1 tbsp
  • 30 grams of raw mango, about half a raw mango, cut into pieces
  • 4 green chillies, adjust as per desired heat
  • 2 teaspoons roasted cumin seeds
  • 1 inch piece of ginger
  • 1 teaspoon black salt
  • 1 teaspoon chaat masala
  • 10 peppercorns
  • salt, to taste, add accordingly as you are also adding black salt
  • 1/2 teaspoon hing (asafoetida)

For the meetha pani

Other ingredients

  • boondi, as required

Instructions

HOW TO MAKE PURI? 

  • For the detailed recipe to make perfect, crispy puri's, head over to this puri recipe.

HOW TO MAKE RAGDA?

  • Wash and soak the chickpeas overnight in sufficient water.
  • Next morning, pressure-cook the soaked and drained peas with turmeric, red chilli powder, salt to taste, and 2 cups of water on medium to high heat for 6 whistles.
  • Open the cooker once it depressurizes. The peas should turn tender and slightly mushy, if not put the lid back on and cook for 2 more whistles.

TEEKHA PANI

  • Add all the ingredients in a blender. Grind to a smooth paste using little water.
  • Transfer the chutney into a sufficiently big bowl and add 1 cup of water at a time, mix and taste for seasonings. You can add as much water as you want to thin it out, but remember to check for seasonings and adjust the salt, spice, and tang as required. I add about 3 cups of water. (You may strain the chutney through a fine-mesh sieve, in that case, add all the spice powders after straining the chutney).
  • Chill the pani in the refrigerator for at least 2-3 hours. This also allows the flavors in the water to develop better. I like to serve the sweet chutney separately, but you can mix about 1/4 cup of date-tamarind chutney to the spicy pani and mix well. Add a few tablespoons of boondi to the pani just before serving.

MEETHA PANI

  • Make a batch of my date-tamarind chutney, then dilute it with little water to your desired consistency. I keep my chutney a little thick but feel free to adjust as per your preference. Keep in mind that you will need to add more seasonings if you dilute the chutney with more water, so taste and adjust.

HOW TO MAKE GOLGAPPA?

  • Crack the puri gently with the tip of your fingers.
  • Add in some ragda filling or any other filling of your choice. You can also add some chopped onions.
  • Spoon in about a teaspoon of sweet date-tamarind chutney.
  • Finally, dunk it in spicy pani. Gobble it up immediately or else it will get soggy!

Notes

  • The prep time in the recipe is taken as 20 minutes considering you have the puris and the sweet chutney already prepared. If you need to make everything, the prep and cook time will increase. Please refer to the individual post on puri and sweet chutney for reference on timings.
  • Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml