Pani Puri

Ms Shi and Mr He

Craving some delicious Indian street food? Follow this easy pani puri recipe with step-by-step pictures to make this popular dish at home!

4 from 1 vote

Prep Time 25

Cook Time 20

Soaking Time 10

Total Time 10 45

Course Snack

Cuisine Indian

Servings 30 pani puris

Calories 45 kcal

Measuring cups and spoons
Instant pot or regular pot (For boiling the chickpeas and steaming the potatoes)
blender (For blending the spicy water)
fine mesh strainer (For straining the spicy water)

⅓ cup chickpeas
1 cup water
3 potatoes (medium-sized)
¼ onion (medium-sized; finely diced)
¼ cup cilantro (finely chopped)
1 Jalapeño (finely diced; skip it or use a spoon to scrape off the seeds if you couldn't handle spicy food.)
½ tsp salt (adjust to taste)
¼ tsp red chili powder
1 tsp chaat masala powder

½ cup mint leaves (chopped)
1 cup cilantro (chopped)
2 Jalapeño (Use 1 or use a spoon to scrape off the seeds if you couldn't handle spicy food.)
1 tbsp fresh ginger (chopped)
1 tsp cumin (or cumin powder)
1 tsp salt
1 tsp chaat masala powder
1 cup cold water (for blending)
1 tbsp lemon juice
½ tbsp lime juice (optional)
2 cups cold water (for adjusting the thickness of the pani)
salt (adjust to taste)
2 tbsps boondi

30 pani puri coins
2 cups oil (use high smoke point oil for deep frying, such as vegetable oil, canola oil, peanut oil, corn oil ...)

Rinse ⅓ cup of dried chickpeas thoroughly under cold water. Place the rinsed chickpeas in a large bowl and cover them with several inches of cold water. Let them soak overnight.
After soaking, drain the chickpeas and rinse them again with fresh water. Transfer the soaked chickpeas to an instant pot and add 1 cup of cold water.
Peel the potatoes. Cut them into smaller, evenly-sized pieces.
Place a metal trivet at the bottom of the instant pot. Place a steamer basket on top of the trivet. Arrange the potatoes in the steamer basket. Ensure they are not submerged in water.
Close the lid and set the valve to the "Sealing" position. Set the Instant Pot to "Pressure Cook" mode to cook on high pressure for 14 minutes.
Once the cooking time is complete, allow the pressure to release. Once the pressure is fully released and the pin drops, open the lid carefully.
Transfer the potatoes into a large bowl. Use a potato masher or fork to mash the potatoes until smooth.
Remove the chickpeas from the instant pot and drain them. Combine the boiled chickpeas with diced onion, chopped cilantro, diced Jalapeño, salt, red chili powder, and chaat masala in the mashed potato mixture. Stir thoroughly to combine all ingredients evenly. The filling is ready. Set it aside.

In a blender, add mint leaves, coriander leaves, Jalapeño, ginger, cumin, salt, chaat masala, and cold water. Blend until smooth.
Pass the mixture through a fine mesh strainer into a large bowl. Add lemon juice and lime juice. Gradually pour in 2 cups of cold water, adjust the amount of water and salt to achieve your preferred taste. Add 2 tbsps of boondi to the spicy water.

Pour enough oil into a deep frying pan so that the puris can be submerged completely. Heat the oil over medium-high heat until it reaches around 350°F. (You can test the oil temperature using a wooden chopstick: gently insert the tip of the wooden chopstick into the hot oil, when the oil is around 350°F, you should see steady bubbles forming around the tip of the chopstick. These bubbles indicate that the oil is hot enough for frying.)
Carefully slide a few pani puri coins into the hot oil. Do not overcrowd the pan.
Fry the puris until they puff up and turn golden brown, flipping them once to ensure even cooking on both sides.
Remove the puris with a slotted spoon and drain on paper towels.

Take a fried puri, use your fingers to make a small hole in the center of the puri.
Stuff the puri with the potato-chickpea filling.
Use a spoon to pour about 1 tablespoon of pani (spicy water) into each puri just before eating. Enjoy!

Keyword pani puri, panipuri, Street food, vegetarian snacks