Pani Puri

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I mean… does this even need an explanation? I love pani puri just as much as my first born… and if you think I’m kidding – I’m not. Pani puri is a very popular Indian street food, which is comprised of a light and crispy chip like shell, filled with a spicy potato filling, then topped off with a spicy mint-cilantro liquid.

It is my favorite food to eat, especially when I go to India! This is my mom’s recipe and it comes pretty darn close to the Lahri Wala Bhaiya’s in India. Without further adieu, I present to you the full recipe. Call me over for dinner when you make this, PLEASE! 😩

Stay happy, stay hungry!

Prep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesMakes: 5-6 servings


  • Store bought or homemade puris
  • Pani puri masala (optional)

Pani (water)

  • 3 cups cilantro, roughly chopped (with stems)
  • 1 ½ cup mint
  • 20 thai chilis
  • 6 cloves
  • 8 whole pepper corns
  • 1 tsp limbu phool (citric acid)
  • 3 tsp black salt
  • ¼ tsp cinnamon powder
  • 3 tbsp cilantro, chopped (garnish)
  • 6 cups water
  • Salt to taste

Potato and Chana (filling)

  • 2 cups black chana, cooked
  • 4 potatoes, boiled
  • 1 tsp red chili powder
  • 1 ½ tsp black salt
  • 2 tbsp of the pani chutney/ paste
  • 1 tbsp of chopped cilantro (optional)
  • Salt to taste


  1. To make the water, add all the ingredients to a blender (besides the water) and blend until it’s a smooth paste. Take out 3 tbsps of the paste (chutney) for the filling). Then add water and blend again. Top its with chopped cilantro and set aside until its ready to use.
  2. For the filling – mash the potatoes in a large pan then add the black chana and the rest of the ingredients for the filling and mix well.
  3. Poke a hole in the put the chana and potato mixture in, dip in the water, top it with pani puri masala, and ENJOY!!!!


  • Taste the water and filling before adding more salt as the black salt is salty to begin with.
  • Puris are readily available at any Indian grocery store. We do make our own puris (I will post the recipe of it in the future)
  • I make chana in a big batch in the instant pot, and freeze whatever I don’t use for future use. Soak the chana for a couple of house and cook on high pressure for about 25-30 minutes.

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