Panipuri is a popular street food that needs no introduction. The fun of eating panipuri is not limited to youngsters alone. The street vendor has a roaring business by selling this daily.

Panipuri, the small puffed puris are filled with a filling and eaten with a spicy, sweet and tangy water in it. Simple pleasures of life, isn’t it? It is called as Panipuri in north india, Golgappa in Uttarpradesh, Puchka inΒ  Bengal and Gujarat, and as Gupchup in Jharkhad and Chattisgarh.

Different fillings can be used to fill the puri. The water is spicy, tangy and tasty. Different versions of pani too are made. Here is one kind which I often make at home.



Recently, I found puris on Urban Platter in Amazon and thought of trying them. Thus, I ordered a pack to see how it was. The puris are like fryums, you need to fry them and serve, isn’t that awesome? Once I put them in the oil, it puffed up, and I was wondering, such small ones, soon it enlarged and was perforated with patches. It was bigger than my usual ones! Taste wise, yes, did like it.

panipuri online
panipuri online
frying of puri
frying of puri

Earlier, I used to get from my local vendor. He makes a pack of these and keeps them ready whenever I need.

For the filling, I love using moong. I soaked the moong overnight, I replaced the water and boiled it with a little salt. One can also use a mixture of potatoes and chickpeas along with spices in it.


I am too scared to eat panipuri outside as we are never sure of the kind of water used. A little precaution does go a long way. It’s been many years since I have been regularly making at home whenever the children demand.


Recipe for Pani Puri


30 puris

For the stuffing:

  • 1 cup moong
  • salt to taste
  • 2 onion finely chopped

For the water:

  • Β 1/2 bunch coriander leaves
  • a few mint leaves (20 -30 leaves)
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • salt to taste
  • 2 tablespoon tamarind pulp
  • 1 tablespoon jaggery
  • 1 litre water


To make the stuffing:

  • Soak the moong over night. The next day, drain the water, wash in running, put some water and boil with a little salt. As they are soaked, they cook fast.
  • Once they cool down, remove the water and put the cooked moong in a bowl.
  • Add onions to it. Mix well and keep it aside.

To make the pani :

  • Wash coriander and mint leaves.
  • Grind them along with tamarind pulp, green chilly, ginger, salt to a fine paste.
  • Take water in a bowl. Add the ground paste, jaggery, cumin powder and chaat masala to it.
  • Keep it aside for an hour. Allow the flavours to imbibe.

To serve:

Place six puris in a plate ( any number as you wish!), put some filling in a small bowl and the pani in another bowl.

How to eat it:

The puri is lightly broken at the top. A spoonful of filling is put into it. Some pani is put into it and immediately put into the mouth.

Pani puri

Pani puri is a popular chaat and street food that is cherished by all. Small puris stuffed with a filling are eaten by dunking it with a spicy, tangy and tasty water. 

Course Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 4 people


  • 30 small puris

For the stuffing

  • 1 cup moong
  • 2 onions finely chopped
  • salt to taste

For the pani

  • 1 litre water
  • 1/2 bunch coriander leaves
  • 20 mint leaves
  • 1 green chilly
  • 1 inch ginger
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chat masala
  • 3 tablespoon tamarind pulp
  • 2 tablespoon jaggery
  • salt to taste


To make filling

  1. Soak moong overnight. Drain the water, wash in running water and cook it with a little salt until tender. 

  2. Put the cooked moong in a bowl, add onions to it and mix it.

To make pani

  1. Wash coriander and mint leaves.

  2. Grind them to a fine paste along with green chilly, ginger and tamarind pulp.

  3. Take water in a bowl. Add the paste to it. Put cumin powder, salt, chat masala and jaggery to it.

  4. Close and keep it aside for an hour, let the flavours imbibe.

To serve panipuri

  1. Put six to eight puris in a plate. In a small bowl, put the filling. In another bowl serve the pani.

How to eat panipuri

  1. Take a puri in the hand, lightly break it on the top. Put a spoonful of filling to it, add some pani and eat it immediately.

Recipe Notes

  1. A filling of potatoes and chickpeas can also be made.
  2. Dates chutney may be used as a filling, then, do not add jaggery in the water.





My other chat recipes

Ragda pattiesΒ Sevpuri

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