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Pani Puri

Pani Puri is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
One Dish
Difficulty :
Servings :
Serves 4


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


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


  1. For the pani:
  2. Grind together coriander leaves, mint leaves, green chillies, ginger and cumin seeds with little water to a fine paste.
  3. Strain this mixture along with water into a large vessel.
  4. Add salt, rock salt, red chilli powder and lemon juice.
  5. Mix well. Refrigerate the pani.
  6. To serve:
  7. Soak the boondi in 1 cup water for 10 mins.
  8. Squeeze out the water completely from the boondi.
  9. Gently mix the boiled potatoes, boondi, salt and red chilli powder together.
  10. Place about 6 purees in a plate.
  11. Make a hole in the centre of each puree.
  12. Put a tbsp of the potato boondi mixture in each puri.
  13. Top it with ½ a tbsp of sweet date chutney and dip into pani.
  14. Serve immediately.
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Apart from special recipes from Tamil Nadu, Shylaja Praveen also specializes in egg-less baking and cake decorations. She has been passionate about cooking right from her childhood and has inherited the traditional recipes from her mother and mother-in-law.

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