Pani Puri is one of the most popular street foods in India. It is eaten across the country, especially in markets and evening street stalls. It consists of small crispy hollow shells filled with spiced potatoes and chickpeas. Just before eating, they are filled with tangy, spicy flavored water. They are eaten in one bite. The shell breaks and the flavors mix instantly. This is a true street food experience.
😌 Difficulty: Medium
⏱️ Preparation time: 30 minutes
🔥 Cooking time: 10 minutes
⏳ Total time: 40 minutes
👥 Servings: 4
Ingredients
- 20 ready-made puri shells (crispy hollow semolina balls)
- 2 medium potatoes, boiled and mashed
- 100 g boiled chickpeas
- 1 small onion, finely chopped
- 1 teaspoon chaat masala (Indian spice mix)
- Salt
For the pani (spiced water):
- 500 ml cold water
- 2 tablespoons tamarind paste
- 1 tablespoon mint chutney
- 1 teaspoon chaat masala
- ½ teaspoon ground cumin
- Salt
Typical serving:
- Extra mint chutney
Instructions
- In a bowl, mix mashed potatoes, chickpeas, chopped onion, chaat masala, and salt.
- In another bowl, mix cold water, tamarind paste, mint chutney, chaat masala, cumin, and salt. Stir well and chill.
- Gently make a small hole on top of each puri shell using your thumb.
- Fill each shell with a spoon of potato mixture.
- Just before serving, spoon the spiced water inside each shell.
- Serve immediately. They must be eaten fresh before they soften.
SpinThatCuisine Tip 💡
Fill the pani only right before serving. If filled too early, the shells will become soft and lose their crunch.