Cooking Lucid
Pani Puri (Home Style)
Crisp hollow puris filled with spiced potato, chickpeas, and tangy mint-cilantro water. India's most fun street snack — adapted for home assembly with store-bought puris.
Prep 30 min
Cook 15 min
Total 45 min
Serves 4
Ingredients
Step 1 — Spiced water (pani)
- 4 cups cold water
- ½ cup mint leaves
- ½ cup cilantro
- 2 green chilies
- 1 inch ginger
- 2 tbsp tamarind paste
- 1 tsp chaat masala
- 1 tsp roasted cumin powder
- 1 tsp black salt
- ½ tsp red chili powder
- Salt to taste
Step 2 — Filling
- 2 medium potatoes (boiled and mashed)
- ½ cup cooked chickpeas
- 1 tsp chaat masala
- ½ tsp red chili powder
- Salt to taste
- ¼ cup fine sev (optional)
Step 3 — Assemble
- 30 store-bought pani puri shells (golgappa)
- Tamarind chutney
- Fine sev (for topping)
Instructions
- 1
Make pani
Blend mint, cilantro, green chilies, ginger, and a little water to a smooth paste. Whisk into cold water with tamarind, chaat masala, cumin, black salt, chili powder, and salt. Chill at least 1 hour.
- 2
Prepare filling
Mix mashed potatoes and chickpeas with chaat masala, chili powder, and salt.
- 3
Assemble and eat
Crack a small hole in each puri shell. Fill with potato mixture, a drizzle of tamarind chutney, and sev. Dip into spiced pani and eat immediately in one bite. Serve extra pani on the side for refills.
Nutrition per serving: 240 cal · 6g protein · 42g carbs · 6g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
