Paani Puri

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • For the Pani:
  • 1 medium sized bunch fresh mint leaves
  • 1 medium sized bunch fresh coriander leaves
  • 2 piece ginger (cut into pieces)
  • 8 green chillies (or as per taste)
  • 8 to 10 lemons
  • 3 tsp - cumin seeds
  • 2 tsp - powdered rock salt
  • 6 glasses water
  • salt to taste
  • Others:
  • 200 g - salted boondi
  • 50 pani purees (readymade)
  • 5 to 6 medium sized boiled potatoes (cut into small pieces)
  • 1 medium sized bowl sweet date chutney
  • 2 tsp - red chilli powder
  • salt to taste

How to Make Paani Puri

  • For the pani:
  • Grind together coriander leaves, mint leaves, green chillies, ginger and cumin seeds with little water to a fine paste.
  • Strain this mixture along with water into a large vessel.
  • Add salt, rock salt, red chilli powder and lemon juice.
  • Mix well. Refrigerate the pani.
  • To serve:
  • Soak the boondi in 1 cup water for 10 mins.
  • Squeeze out the water completely from the boondi.
  • Gently mix the boiled potatoes, boondi, salt and red chilli powder together.
  • Place about 6 purees in a plate.
  • Make a hole in the centre of each puree.
  • Put a tbsp of the potato boondi mixture in each puri.
  • Top it with ½ a tbsp of sweet date chutney and dip into pani.
  • Serve immediately.