Paani puri


Paani puri

Paani puri

40 crisp puffed puri

½ cups Date and Tamarind Chutney


1 cup bean sprouts} boiled

2 large boiled potatoes} cut into lA-inch cubes

Black salt to taste

1 teaspoon chaat masala


1 small bunch (25 grams) fresh coriander} chopped

1 small bunch (30 grams) fresh mint, chopped

5-6 green chillies

2 tablespoons paani puri masala

½ tablespoon dried mango powder

Black salt to taste

Salt to taste

½ tablespoon roasted cumin powder

3 tablespoons lemon juice

¼ cup boondi

To make the sprout filling, combine all the ingredients in a bowl} toss to mix well and set aside.

To make the paani, grind the fresh coriander, fresh mint and green chillies with enough water to a paste. Transfer the ground paste to a large bowl, add the paani puri masala, dried mango powder, black salt, salt, cumin powder and lemon juice and stir to mix well. Stir in six cups of water and place in a refrigerator to chill.

Just before serving, stir in the boondi.

To serve, break open the top of each puri with your thumb, fill with a little sprout and potato filling followed by half a tablespoon of date and tamarind chutney. Dip the puri into the prepared paani and serve immediately.


Note: For the paani, use 2-3 tablespoons of unripe green mango paste instead of lemon juice for a different flavour. 

Do you have any questions?

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