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Pani Puri means "water bread" and is a popular street snack in India. The fried puffy outside cradles a tangy spicy mixture which can be balanced with chutney. There are many different filings and chutneys which can be used but our recipe from Shruti Joshi would be hard to beat!


1/2 cup mint leaves

1/2 cup coriander leaves, chopped 

1-2 green chillis

1 to 2 cm piece of ginger

1/2 medium sized lemon

1 tbsp Chat Masala Powder

3 tbsp Pani Puri Masala

2 litres water

Salt to taste

Ingredients for Sweet Pani 

1 litre water

1/4 cup dates, tamarind chutney, Jaggery (unrefined sugar) mixture

Salt to taste

Ingredients for Masala

1-2 cup boiled, peeled and mashed potato (approx. 3 medium sized)

1/2 cup white peas

2 tbsp coriander, chopped

Salt to taste

Method for Spicy Pani

1. Rinse mint leaves and coriander in water and take all the ingredients of Pani2. Add mint leaves, coriander, green chili, ginger and lemon juice in a small chutney jar or a grinder.

3. Grind until you have a smooth paste.

4. Add water and salt

Method for Sweet Pani

1. Add dates, tamarind chutney and jaggery in a small jar or a grinder.

2. Grind until smooth paste.

3. Add water and salt

Method for Masala

1. Place mashed potato, white peas, red chilli powder, coriander leaves and salt in a bowl

2. Mix together. Masala is ready!

Assembling Pani Puri

1. Take each puri and gently make a large hole in its top in the middle with a spoon (or use your index finger or thumb)

2. Stuff each with masala and dip each puri in sweet and spicy water. Enjoy...