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Sunday Morning Pani Puri

This traditional and popular Indian street food is called pani puri. A puffed, crispy-fried ball filled with spicy, tangy water. It is delicious and like a taste explosion in your mouth.

Khilona Radia

Sunday mornings are when I get a chance to make all the yummy and fun foods I don’t have time for during the week. This time around we made a traditional and popular Indian street food called pani puri. Literally, spicy tangy water in a puffed crispy fried ball. It is super delicious - a taste explosion in a single shot.

These fun taste bombs are super easy and quick, too. I always say these recipes look way more complex than they are. The crispy fried balls come in a pack and are available at Shayona in Rylands. You could even buy the tamarind sauce and coriander chutney, and of course the ready-made version too! I do like to make my own though, so I can adjust the fennel, chilli and mint taste.

I suggest using the recipe below, which is easier to follow than my mom’s hand-written version with dual language texts.

Sunday Morning Pani Puri

Dassana Amit from Veg Recipes Of India


  • 1 cup fresh coriander leaves, tightly packed

  • ½ cup fresh mint leaves, tightly packed

  • 2-3 green chilies, rinsed and chopped (use less if you don’t like it to spicy)

  • 2½-cm piece ginger, peeled and roughly chopped

  • 1 tbsp tamarind, tightly packed (or 2 tbsp lemon juice if you don’t have tamarind)

  • 3½-4 tbsp jaggery powder or grated jaggery

  • 1 tsp roasted cumin powder

  • 1 tsp chaat masala

  • Salt to taste

  • ⅓ cup water

  • ½ cup water

  • ½ - ¾ cup water

Potato filling
  • 2-3 medium-sized potatoes

  • moong sprouts, steamed or boiled (optional)

  • 1 small onion, finely chopped (optional)

  • 1-1½ tbsp coriander leaves, chopped

  • ¼ tsp red chili powder

  • 1 tsp chaat masala

  • 1 tsp roasted cumin powder

  • Salt to taste


  1. Rinse and drain the coriander and mint and roughly chop them. Don’t use the stem of the mint - it will add a bitter taste.

  2. Add the chopped coriander, mint, ginger, green chili, tamarind, jaggery, cumin powder, chaat masala and salt to a blender.

  3. Add ⅓ cup water and blend to a smooth consistency. Remove the mixture and set aside.

  4. Now add ½ cup water to the blender and swirl the jar to mix the leftover chutney inside the jar with the water. Add this water to the chutney you’ve set aside.

  5. Now add between ½ - ¾ cup water to the chutney. Add less or more water depending on the consistency you want. Do not add too much water as this will dilute the taste and flavour. You can also taste if you have enough jaggery and salt at this stage.

  6. Mix very well. Cover and refrigerate the pani.

Potato filling
  1. Boil the potatoes until done. Peel and chop them into small cubes. Add the moong sprouts and the onion if you’re using them. Add the coriander, chili powder, chaat masala, cumin powder, and salt. Mix well and set aside.

  1. Gather the spiced water, potato filling and the puris.

  2. Crack the top of the puri with a spoon or your thumb and spoon in the potato filling. If you like, add a little bit of sweet chutney (optional), then add a few teaspoons of the green spiced water.

  3. Eat it as soon as it’s assembled to avoid it becoming soggy. Pop it in your mouth and enjoy!


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