Pani Puri

By Naz Deravian

Published Jan. 17, 2024

Pani Puri
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4(58)
Comments
Read comments

For this variation of the popular South Asian snack, crisp store-bought shells known as puri (or golgappa) are filled with spiced potatoes and chickpeas, tamarind chutney and crunchy toppings, then drizzled with theeka pani, a bright green cilantro-mint water seasoned with ginger, green chile, tamarind, chaat masala and black salt. Set out all the components for a fun, interactive experience, and encourage diners to eat a filled-to-the-brim pani puri in one glorious bite to experience the delightful mix of textures and flavors. You can find all of the ingredients at South Asian markets and online.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings

    For Theeka Pani (spiced Water)

    • 1cup cilantro leaves
    • ½cup fresh mint leaves
    • 1(1-inch) piece of ginger, peeled and roughly chopped
    • 1 to 2green chiles, such Thai or serrano, to taste
    • 3tablespoons granulated sugar
    • 1tablespoon lemon juice
    • 1teaspoon tamarind paste
    • 1teaspoon chaat masala powder, plus more to taste
    • ¼teaspoon kala namak (black salt), plus more to taste (optional)
    • Kosher salt (such as Diamond Crystal)

    For the Aloo (potatoes)

    • 1¼pounds Yukon gold potatoes (about 3 medium), cut in half
    • Kosher salt (such as Diamond Crystal)
    • 1teaspoon chaat masala
    • ½teaspoon ground cumin
    • ½teaspoon red chile powder, such as Kashmiri
    • White or black pepper

    For Chana/chole (chickpeas)

    • 1(15-ounce) can chickpeas, drained and rinsed
    • 1teaspoon chaat masala powder
    • ½teaspoon ground cumin
    • ¼teaspoon red chile powder, such as Kashmiri
    • Kosher salt (such as Diamond Crystal)
    • White or black pepper

    For Assembly

    • Boondi (fried chickpea flour puffs), optional
    • 1(45-piece) package puri/golgappa
    • Tamarind-date chutney
    • Sev (thin chickpea noodles), chopped red or yellow onion and chopped cilantro (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

189 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 7 grams protein; 368 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Prepare the theeka pani: In a blender, combine the cilantro, mint, ginger, chile, sugar, lemon juice, tamarind, chaat masala, kala namak, 1 teaspoon salt and 1 cup cold water. Blend until smooth. Pour in additional 2 cups of cold water and blend to combine; taste and adjust seasoning as needed. Serve right away, or refrigerate to chill and allow the flavors to deepen, up to 24 hours.

  2. Step 2

    Prepare the aloo (potato filling): Place the potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon salt. Partially cover the pot with a lid and bring to boil over medium-high heat. Cook the potatoes until fork tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, then peel. Transfer the potatoes to a medium bowl and roughly mash. Season with the chaat masala, cumin, chile powder, salt (about ½ to 1 teaspoon, depending on the saltiness of your chaat masala) and pepper (about ½ teaspoon). Stir to combine. Taste and adjust seasoning.

  3. Step 3

    Prepare the chana/chole (chickpeas): In a small bowl, combine the chickpeas, chaat masala, cumin, chile powder, salt (about ¼ to ¾ teaspoon, again depending on your chaat masala) and pepper (about ½ teaspoon). Stir, taste and adjust seasoning.

  4. Step 4

    Assemble the pani puri: Stir the theeka pani to combine and top with 1 to 2 tablespoons of boondi, if using. (The theeka pani can also be served in individual bowls.) Set out the puri on a platter, then arrange the theeka pani, aloo, chana/chole and tamarind-date chutney around it, along with the sev, and chopped onion and cilantro, if using. Using the back of a small spoon or your thumb, crack the top of a puri, creating a hole large enough for the filling. Fill with the aloo or chana/chole, or a combination of both. Top as desired. Spoon in the theeka pani until it reaches the top of the puri (or dip the puri in an individual bowl), and eat in one or two bites.

Ratings

4 out of 5
58 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

PB

Once the pani puri is filled with the pani there is no way that you can eat it in two bites. You pretty much have to put the whole thing in your mouth as one piece. And that’s part of the fun of eating them.

RM

Been cherishing this dish for 40+ years. I’d like to compare it with Japanese Sushi! You can swap the chick peas/ aloo for White/Yello peas (also available at any Indian store) - giving it a Mumbai Street for vibe.

N.S.S.

If you can't get the pre-puffed pooris - most Indian grocery stores have packets of pooris ready to fry - they will keep much longer and if you have an air fryer you can coat them lightly in oil and stick them in there for a few minutes and they will puff up nicely. This is the best snack ever!

all4one

Costco sells puri for panipuri but not Manhattan , queens or Brooklyn Costco. As if we won't like to have indian sweets or indian food from Costco.

Jude

I cannot find puffed chickpeas the size of what is in the photo. Can anyone help me source ones that are large enough to fill?

Donna

are you talking about the shells? Those are not puffed chickpeas. They are puri. An Indian market would sell them.

Donna

are you talking about the shells? Those are not puffed chickpeas. They are puri. An Indian market would sell them.

all4one

and the other one look for boondi.

Spruha

I miss eating these on the streets of Mumbai. Making them at home is much easier for a large group. Prepare all the components, including pre-holing the puris. Make your guests stand with their plates in front of the pani puri counter. Add the aloo and chutney, dip the whole puri in the teekha paani and serve immediately. By the time you serve the last guest, the first guest will have finished eating their pani puri, and you can start Round 2!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.