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A plate of crispy Pani Puri filled with tangy green chutney, diced tomatoes, and fresh herbs, with bowls of spicy water in the background

Pani Puri

Spicy and tangy pani (water) is the heart of pani puri, a beloved Indian street food. Packed with vibrant flavors of tamarind, mint, and spices, this refreshing liquid pairs perfectly with the crispy puris.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Servings: 7
Course: Side Dish, Snack
Cuisine: Indian
Calories: 35
Ingredients Equipment Method Video Notes

Ingredients
  

For the Pani:
  • 1 cup  fresh mint leaves
  • 1/2 cup  fresh coriander leaves cilantro
  • 2-3 green chilies adjust to taste
  • 1 inch piece of ginger
  • 1/2 cup  tamarind pulp
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1/4 tsp  black salt
  • 1/2 tsp  regular salt adjust to taste
  • 1 tbsp  jaggery  or sugar, adjust for balance
  • 3 cups chilled water or as needed

Equipment

  • Blender or food processor
  • Fine mesh strainer or muslin cloth
  • Large mixing bowl
  • Measuring cups and spoons
  • Serving jug or bowl

Method
 

  1. Prepare the Base:
    Wash the mint leaves and coriander leaves thoroughly to remove any dirt or grit. Roughly chop them for easy blending.
    Blend the Ingredients:
    In a blender or food processor, add the mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp. Blend until smooth, adding a splash of water if needed.
    A glass blender filled with fresh mint leaves, alongside whole ginger roots and additional mint leaves on a dark stone surface
  2. Strain the Mixture:
    Pour the blended mixture through a fine mesh strainer or muslin cloth into a large mixing bowl. Use a spoon to press out as much liquid as possible.
    Add Spices and Adjust Flavor:
    To the strained liquid, add roasted cumin powder, chaat masala, black salt, regular salt, and jaggery. Stir well until the jaggery dissolves completely. Adjust the salt, spice, and tanginess to your preference by tasting and adding additional seasonings or lemon juice if needed.
    Four wooden bowls filled with different spices: mustard seeds, turmeric powder, red chili powder, and coarse salt, arranged on a dark stone surface with scattered peppercorns and herbs
  3. Dilute and Chill:
    Add 3 cups of chilled water to the spiced mixture. Mix thoroughly. Adjust the water quantity for the desired consistency and intensity of flavor.
    Serve:
    Transfer the pani to a jug or bowl. Refrigerate for at least 30 minutes to let the flavors meld. Serve cold with pani puri shells and your favorite fillings.
    Close-up of crispy Pani Puri shells filled with spicy water pearls, chopped onions, herbs, and fresh coriander, served on a rustic wooden board

Video

Notes

Nutritional Information (Per Serving):
  • Carbohydrates: 7g
  • Protein: 1g
  • Fat: 0g
  • Sodium: 150mg
Cooking Tips:
  • Use fresh mint and coriander for the best flavor; avoid wilted or yellowing leaves.
  • For an extra zing, crush a few fresh mint leaves and stir them into the pani just before serving.
  • Adjust the green chili quantity based on your spice tolerance.
  • A pinch of asafoetida (hing) can enhance the depth of flavor.
    Keep the pani chilled for a refreshing experience.