Pani Puri Recipe (Water & Stuffing)
This is the BEST and ultimate pani puri recipe you’ll find on the internet. I have shared 2 types of pani puri water and 2 types of stuffing recipes. Plus, I’ve shared how to make golgappa (puri) in the air fryer.
Servings 4
Calories 877kcal
Ingredients
- 40-50 Puri (golgappa) ready-made or ready to fry packet to make in air fryer
- ½ cup Red onion finely chopped
Kala Chana Stuffing:
- ½ cup Dry Kala chana (black chickpeas or desi chana) soaked for 8 hours and boiled till soft, Black chickpeas
- 2 small Potatoes boiled, peeled and roughly mashed
- ½ teaspoon Ready masala *Note 1
- Salt to taste
- 1 tablespoon Cilantro or coriander leaves chopped finely
OR Sprouted Moong Stuffing:
- ¾ cup Sprouted moong boiled
- 2 small Potatoes boiled, peeled and roughly mashed
- ½ cup Boondi
- ½ teaspoon Ready masala *Note 1
- Salt to taste
Tikha Pudina Pani (Spicy Mint Water):
- 1 ¼ cups Mint leaves tightly packed
- ½ cup Cilantro or coriander leaves tightly packed
- 1 inch Ginger
- 2-3 Green chilies Add more for more spicy water
- ½ teaspoon Ready masala *Note 1
- ¼ teaspoon Black pepper powder
- ½ teaspoon Black salt (Kala namak)
- Salt to taste
- 2 tablespoons Lemon juice
- 4 cups Chilled water
- 1-2 tablespoons Boondi for garnishing
OR Khatta Meetha Pani:
- 1 tablespoons Tamarind paste
- 3 tablespoons Jaggery (Gur)
- ½ cup Warm water
- ½ teaspoon Roasted cumin powder
- ½ teaspoon Fennel seeds powder
- + teekha pani ingredients mentioned above minus lemon juice
Instructions
Preparation:
- If making sprouted moong stuffing then start prepping two days before. Follow the recipe for moong sprouts. On the day of serving, boil the moong sprouts as below. Stovetop pressure cooker: 1 whistle. Instant pot: Manual (high pressure) 2 mins.
- If making kala chana stuffing then start prepping one day before. Rinse and soak the chana for at least 8 hours or overnight. Boil the chickpeas as below. Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low. Instant pot: Manual (high pressure) 30 mins
- On the same day, boil the potato in instant pot or pressure cooker until soft. Peel and roughly mash it.
Making Air Fryer Golgappa (Puri):
- You’ll need a pack of ready fry puri.
- Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil.
- Arrange them in an air fryer in a single layer.
- Air fry them at 380 degrees F for 1 ½ - 2 minutes only. They will puff up so nicely. Remove it to a big bowl and repeat the same.
Making Stuffing:
- Take mashed potato, boiled chickpeas, salt, ready masala and cilantro in a bowl. Mix well and keep it aside.
- OR
- Take mashed potato, boiled sprouted moong, boondi, salt and ready masala in another bowl. Mix well and stuffing are ready.
Making Pani Puri Water:
- (Tikha Pani):
- Add these ingredients in a grinder jar - mint leaves, cilantro, ginger, green chili, ready masala, black pepper, black salt, salt and 1 cup of water.
- Grind it into a smooth puree.
- Add that into a bowl or pitcher. Add remaining water and stir.
- Freshly squeeze the lemon juice in it, mix and taste. Adjust the salt and lemon juice as needed.
- OR (Khatta Meetha Pani):
- Make the same tikha pani as above minus the lemon juice and keep it ready. In another bowl take tamarind paste, jaggery and ½ cup of warm water. Keep stirring until jaggery melted.
- Then add roasted cumin powder and fennel powder. Mix well.
- Add this tamarind jaggery water to the prepared tikha pani. Mix and khatta meetha pani is ready.
Notes
Note 1: Ready masala meaning ready packet of pani puri masala powder. I have used the MDH brand.
Note 2: The ingredients measurements given above for each stuffing and pani are enough for 40-50 puris. If you want to make it both pani then make the ½ quantity of tikha pani and ½ of khatta meetha. The same goes for stuffing as well.
- Prepare the pani (water) a few hours earlier and keep it in the refrigerator to enhance the flavor. Plus, chilled pani tastes best.
- Do I need to strain the water? It depends. If using a powerful blender like vitamix or blendtec or preethi then it makes a super smooth paste. So no need to strain. But if your blender doesn’t make a smooth paste then yes, strain the water.
- Instead of making tamarind-jaggery water for khatta meetha pani, simply add a couple of tablespoons of ready tamarind date chutney in the tikha pani.
Nutrition
Calories: 877kcal | Carbohydrates: 134g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2149mg | Potassium: 1089mg | Fiber: 17g | Sugar: 18g | Vitamin A: 802IU | Vitamin C: 49mg | Calcium: 125mg | Iron: 4mg