Pani Puri (Filling and Water Recipe)

Pani Puri, Golgappa or Puchka is a popular Indian street food snack. Crispy deep-fried hollow puri are stuffed with a chickpea potato masala, sweet imli chutney and spicy mint water.

Mention "pani puri" and most will picture roadside stalls with people eating pani puri from small plates. If you live in India, pani puri is easily available as soon as you step outside but in other countries, we do not have that luxury! Instead, we prepare the pani puri filling and water from scratch and treat ourselves every few months.

You may want to make homemade pani puri puris or buy readymade which are easily available in Indian grocery stores.

The recipe that my Mum and I follow closely resembles the pani puri you find in Ahmedabad, Gujarat. Bombay, Delhi and Calcutta pani puris all have their own variations.

In my opinion, the success of homemade pani puri relies on the flavour of the water. The pani puri pani should be an explosion of flavours - think spicy, sour, sweet and refreshingly minty.

The filling is a simple affair of potatoes and boiled black chickpeas. We sprinkle on a basic masala of red chilli powder and dhana jeeru so the filling can compliment the tangy imli and punchy pani.

Filling ingredients

Potatoes - boiled then peeled. Use floury potatoes for the best texture.

Kala chana - cooked.

Red chilli powder and cumin & coriander powder.

Optional - chopped coriander leaves to garnish.

Pani for Pani Puri ingredients

Essentially this tikha pani (spicy green mint coriander water) is similar to green mint and coriander chutney with some extra spices.

Coriander - use the freshest herbs possible for this recipe. Small stalks and the leaves are fine but break off the thick stalk.

Mint - I prefer to use a higher ratio of mint compared with coriander for that bright flavour. Avoid adding thick stalks of mint.

Green chillies and ginger - again fresh is best here.

Spices Powders - Cumin coriander powder, amchoor powder, chaat masala, black pepper powder and black salt (kala namak).

Optional additions - boondi and/or lemon slices. Only add the boondi prior to serving and not if you plan on freezing extra water.

Flavour variations for the water include garlic, ripe or raw mango, pineapple or kiwi. Add these when blending the herbs.

How to serve pani puri

Pani puri is deeply individual but there are some basics. Determine whether the pani puri will be served in a family setting or for a party.

You will need:

1. Crispy puris
2. Potato filling
3. Imli chutney
4. Pani puri water
5. Optional extra - finely chopped red onion

To assemble, gently poke a hole into the top of a puri. Spoon in a small amount of filling, add a few pieces of chopped red onion if using. Spoon in some imli then dunk the puri into the water to top it up.

Immediately eat the puri whole before the water makes the puri soggy and disintegrate.

For parties:

Place dry filling inside the puri and keep in a platter. The pani can be served in individual shot glasses or in a big bowl with a spoon so everyone can serve themselves.

For parties, I recommend adding the imli chutney to the water in advance so it is balanced with sweet, sour and spicy flavour. This makes Khatta Meetha pani and a delicious alternative to the tikha coriander mint water.

Make it a chaat party with another chaat recipe such as bhel puri, papdi chaat, smashed potato chaat, samosa chaat or dahi vada.

Storage instructions

Store the potato masala filling in an airtight container and keep refrigerated as potato can spoil easily. It will keep for 2 days. To freeze, place in a freezer safe container and freeze for up to 3 months. Allow to defrost at room temperature.

The pani can also be stored in the fridge for 5 days. Leftover pani can be frozen in freezer safe containers or bags for 3 months. Allow to defrost at room temperature. You may want to revive the flavours with extra masala and a squeeze of lemon juice.

If possible, I recommend making fresh filling and pani every time - the flavours of freshly made are so much better!

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2012.