Pani Puri


About six months after we got married we took our second honeymoon in Dubai.  Where I will never forget my experience in the Indian part of town.  A pani puri establishment set up from inside a restaurant facing out onto the street so that you could stand outside and be served pani puri’s.  Traditionally made and served in India as a very popular street food delicacy from a stall.  The Dubai ones were hot and spicy, I can still see the man making and serving us in the quickest fashion.   They just kept coming and we just kept popping them into our mouths one after the other!  I can still taste them to this day!!! Even though you can make them at home,  one must experience the street pani puri experience! This home recipe will keep you going until then x

For the pani puri pani/water
6 cups of water
1 bunch fresh coriander chopped
1 bunch fresh mint chopped
4-5 green chillies
2 tbsp pani puree masala
1/2 tbsp dried mint powder
1/2 tbsp roasted cumin powder
3 tbsp lemon juice
Black salt/sanchar to taste
Salt to taste

For the filling
Savoury sev (crispy indian noodle snack)
4 medium boiled and peeled potatoes – diced into 1 cm cubes
1 tin of black chana/chickpeas, drained and rinsed
1 medium onion finely chopped
1 batch of tamarind and date chutney
Freshly chopped coriander

For the puri’s, I’m sorry but I bought them to save time. Really crispy fresh pani puris can be bought from your local Indian supermarket. Normally sold in clear plastic boxes.

1. Grind the coriander, mint and chillies to a fine paste. Add the rest of the pani ingredients, then finally the water, stir well. Slowly place the pani water in the fridge to chill

2. Meanwhile prepare potatoes and onion. To make the date and tamarind chutney look at the links below

3. Once ready to eat. Make a hole in the top of the puri and add some potato, onion, chana, sev, chutneys, coriander and finally dip the whole filled puri into a small bowl with pani puri water in it and dunk it, so that the water is now in the puri and the filling is brimming to the top because of it. Slowly but surely place the whole puri in your mouth! And enjoy the spicy, tangy and textured sensation that is the pani puri!!!

For tamarind and date chutney:

Pani puri pani recipe from Sanjeev Kapoor: