Pani Puri Recipe

Panipuri is a snack that originated in India, and till date, is India’s most common street foods. It consists of a round hollow puri which is a deep-fried crisp crepe, filled with a mixture of tangy flavored water, tamarind chutney, chili, chaat masala, potato, boiled chickpeas.

Panipuri’s name varies with the region. In Haryana, it is known as paani patashi while in Madhya Pradesh fulki, or in Uttar Pradesh pani ke batashe/padake. In Assam phuska/puska and Pakodi in parts of Gujarat. They are called Gup-chup in parts of Odisha, Phuchka in Bengal, Bihar, Jharkhand and Chhattisgarh. It is popular by the name of Gol Gappe in some parts of Northern India particularly Delhi region.

Phuchka or fuska or puska differs from panipuri in content and taste. It uses a mixture of boiled yellow peas and spiced mashed potatoes as the filling sliced boiled-egg onion mixture as the toppings and is tangy rather than sweetish while the water is sour and spicy. Pani Puri was added to the Oxford English Dictionary on 10 March 2005.

  • Prep Time45 min
  • Cook Time30 min
  • Total Time1 hr 15 min
  • Yield6 Plates
  • Serving Size120 g
  • Energy25 cal
  • Cuisine
    • Indian
  • Course
    • Appetizer
    • Snack
  • Cooking Method
    • Cutting
    • Deep Frying
    • Mixing


  • For Pooris
    • Suji – 1cup
    • Maida – 2 tbsp
    • Baking soda – ¼-½ tsp
    • Warm Water – as required
    • Salt – a pinch
    • Oil – for deep frying
    For Theekha Pani
    • Mint – 1cup
    • Coriander – 2cups
    • Ginger – a small piece
    • Green chilli – 1-2no
    • Black salt
    • Salt
    • Roasted cumin – 2tsp
    • Chaat masala – 1tbsp
    • Amchur – 1tbsp
    • Lemon juice – ¼ cup
    • Chilli powder – ½ tsp
    • Pepper powder – ¼ tsp
    • Boondi – handful
    • Ice cubes – few
    • Tamarind (seedless) – a small ball
    • Chilled Water – 2-3cups
    For Khatti Methee Chutney  
    • Tamarind (seed less) – 1 cup
    • Sugar – ¾ cup (approx maybe more)
    • Roasted cumin powder – 1tbsp
    • Pepper powder – ¼ tsp
    • Kashmiri Chilli powder – 1tsp
    • Chaat masala – 1 tbsp
    • Salt – to taste
    • Water – 4-5cups approx
    • Ice cubes – few
    For stuffing
    • Boiled & diced potato – 3
    • Kala chana (boiled) – 100 grams
    • Black salt
    • Chilli powder
    • Roasted cumin powder 
    • Onion chopped (optional)



For Pooris

  • Mix together suji, maida, salt and baking soda.
  • Add warm water and knead the dough.
  • Make   stiff dough, place it under a damp cloth and give rest for 15mins.
  • Spread and roll it out on a clean surface.

  • While spreading you can lightly oil the surface so that it does not stick.
  • Do not use any dry flour for rolling the pooris.

  • Fry them in hot oil.
  • Press them with the frying spoon so that they puff up.
  • Brown them, remove to an absorbant paper.
  • Leave for atleast 2 hours for poori to become crisp.

For Teekha Pani

  • Mix all ingredients except water and grind it to a fine paste.
  • Remove to a bowl and add chilled water.
  • Check seasoning, add boondi and keep in fridge.

For Khatti Mithi Chutney

  • Mix all ingredients except ice cubes and boil them.
  • Once the it becomes thick like chutney, correct the seasoning and remove.
  • Keep aside ¼ cup chutney.
  • Pour the rest in a container and add ice cubes, chilled water and correct the seasoning again.

For Filling

  • Mix all the ingredients
  • Keep aside.

For Assembling

  • Pop the top of the poori with the thumb, add masala, a dash of the chutney and then dip it in the theekha Pani and serve.
  • For the second one, pop the top of the poori with the thumb, add masala and dip it in meetha Pani and serve.


  • As water is the biggest carrier of germs, therefore ensure making the Pani for the pooris with a clean filtered water.
  • It will be good to boil & cool down the water before using it.
  • While grinding the coriander, heat generated kills the bright green colour. Therefore, add ice to theekha Pani to ensure locking the green colour remains intact.
  • Store the extra flavoured water in the fridge to be consumed by the next day.
  • in case you wish to store it longer then divide it into smaller batches and freeze them to able to use it for upto 30 days.
  • Adding chopped onions is optional.
  • 6 servings per container
  • Serving Size120 g
  • Amount per serving
  • Calories25
  • % Daily Value*
  • Total Fat1.03 g1.32%
  • Saturated Fat0.078 g0.39%
  • Polyunsaturated Fat0.303 g
  • Monounsaturated Fat0.585 g
  • Cholesterol0 mg0%
  • Sodium28 mg1.22%
  • Total Carbohydrate10 g3.64%
  • Dietary Fiber0.2 g0.71%
  • Total Sugars0.37 g
  • Sugar Alcohal3 g
  • Calcium3 mg0.23%
  • Iron0.16 mg0.89%
  • Potassium18 mg0.38%
  • Vitamin A2 mcg0.22%
  • Vitamin C (Ascorbic Acid)0.8 mg0.89%