Paani Puri

Paani Puri

By NamakShamak
  • Serves: 5 - 8
  • Prep Time: 30 Minute
  • Cooking: 15 Minute
  • Calories:

Paani Puri for Mumbaiites,or Golgappas for delhhiites , its always a favourite when it comes to snacking out , especially when out shopping and wanna grab a quick chatpatta bite! Get nostalgic when I see college students enjoying pani puris across the roadside thelas or small carts. But being a parent myself ,I now understand why my mom asked us to avoid street food ,and we never paid any heed !I secretly pray my toddler listens to me ,atleast when it comes to eating out. May be that’s why I ve tried to master the art of street food , making it as delicious and chatpatta as the ones at thelas, but only more healthy,hygenic and nutritious! This homemade pani puri is quick ,especially when you have your twin chutneys ie.Mint chutney and tamarind and date chutney ready! And the best part, you dont have to count the puris per plate , just go ahead and Indulge!



  1. Pressure cook the white peas with 3/4 cup water and salt and turmeric for 2-3 whistles. They need to be soft and mushy when cooked. Mash them a bit with the back of a spoon.This is called ragada for stuffing the puris. Add 1/2 Cup water to the cooked
  2. Mix all the ingredients for the paani in a vessel or a earthen pot. Refer the link for making chutneys at home: Add some boondis to the water and stir. To serve, break a

You may also like

Send Your Feedback

Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!