Ingredients

  • Serves 1 person
  • For the Teekha Pani:

    30 g mint leaves

    60 g coriander leaves

    1-inch ginger, roughly-chopped

    2 green chilies, roughly-chopped

    20 g jaggery, finely-grated

    4 g Chaat Masala

    3 g cumin powder

    2 to 3 g salt or as per taste

    1 liter cold water

     

  • For Khatta Meetha Chutney:

    100 ml tamarind paste

    30 g jaggery 

    3 g Chaat Masala

    3 g cumin powder

    2 g red chili powder

    2 to 3 g salt or as per taste

     

  • For potato stuffing:

    3 potatoes, boiled and cut into cubes

    3 g cumin powder

    4 g Chaat Masala

    3 g black pepper powder

    3 g red chili powder

    2 to 3 g salt or as per taste

     

  • For serving:

    6 to 8 Poori (semolina puffs)

Pani Poori (Semolina Puffs Filled with Flavored Water)
Recipe Courtesy of
Asian Food Network

Pani Poori (Semolina Puffs Filled with Flavored Water)

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Pani Poori is a lip-smacking street food staple available throughout India in different styles, names and tastes (e.g. Gol Gappa in Delhi, Puchka in Kolkata). No matter where it is made, Pani Poori always represents a crispy puff filled with stuffing and flavored water.
  • Easy
  • 30 min
  • 0 min
  • 15 min
  • 4 steps
  • 22 Ingredients
  • Easy
  • 4 steps
  • 22 Ingredients
  • 30 min
  • 0 min
  • 15 min

Instructions

  1. Make the Teekha Pani

    • In a blender, add the mint, coriander, ginger, and green chilies. Add about 10 ml water and blend to a smooth paste.
    • Transfer the paste to a bowl and add the Chaat Masala, cumin powder, and salt. Mix well.
    • Add the cold water to the paste and set aside
    Make the Teekha Pani


  2. Make the Khatta Meetha Chutney

    • In a small blender, add the tamarind paste, jaggery, Chaat Masala, cumin powder, and red chili powder.
    • Blend into smooth paste and transfer to a bowl. Add salt and mix well.


  3. Make the potato stuffing

    • In a bowl, add the boiled and cubed potatoes.
    • Add the cumin powder, Chaat Masala and black pepper powder to the potatoes. Add salt and mix well.
    Make the potato stuffing


  4. Assemble Pani Poori

    • In a plate, place the Pooris and make holes on the top. You can make these holes by poking the Poori with a small knife.
    • Once all holes are made, add the potato stuffing into the Pooris.
    • Depending on personal preference of spiciness, fill the Pooris with the chutney and the Pani respectively.
    • Repeat for all the Pooris and enjoy them as soon as possible, as the Pooris will turn soggy if left for too long
    Assemble Pani Poori


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    Ingredients
    • Serves 1 person
    • For the Teekha Pani:

      30 g mint leaves

      60 g coriander leaves

      1-inch ginger, roughly-chopped

      2 green chilies, roughly-chopped

      20 g jaggery, finely-grated

      4 g Chaat Masala

      3 g cumin powder

      2 to 3 g salt or as per taste

      1 liter cold water

       

    • For Khatta Meetha Chutney:

      100 ml tamarind paste

      30 g jaggery 

      3 g Chaat Masala

      3 g cumin powder

      2 g red chili powder

      2 to 3 g salt or as per taste

       

    • For potato stuffing:

      3 potatoes, boiled and cut into cubes

      3 g cumin powder

      4 g Chaat Masala

      3 g black pepper powder

      3 g red chili powder

      2 to 3 g salt or as per taste

       

    • For serving:

      6 to 8 Poori (semolina puffs)

    Nutrition
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