Easy to cook · Mumbai Street Food · Pani Puri · Party Recipes · Quick Dinner Recipe · Vegetarian

Pani Puri – Mumbai style

Today, I bring you the recipe of “Pani Puri”. That delectable chaat famous across India with different versions viz. Pani Puri (from Mumbai), Gol Gappas (from Delhi) or Puchkas (From Kolkata). Generally, vendors in Mumbai either stuff the puri with ragda (cooked chana) or with boiled potatoes & steamed moong with tangy, spicy and sweet chutney made from mint leaves, green chillies, dates, jaggery & tamarind. However, I have only used boiled potato and moong along with mint green chutney and chutney made from dates & tamarind.

Like you, am also a big fan of Pani Puri but I am also very fuzzy when it comes to the taste of the chutney. A lot of times, street side vendors in a bid to be more profitable prepare its chutney that are not very flavorful. And therefore, whenever I feel like having Pani Puri I ask my mom to make it for me and she is the best at it. I swear by her recipe and I assure you that you will also come up with the most flavourful pani puri on trying out this recipe.

Ingredients

Green Mint Water (Pudina Chutney)

  • 1 full bunch of mint leaves (pudina)
  • 1 full bunch of coriander leaves
  • 10 – 12 green chilly
  • Pani puri masala
  • Rock salt
  • Salt
  • Black Pepper powder
  • Lemon juice
  • 1 tbsp jaggery
  • 1 tbsp tamarind pulp
  • ice cold water with ice cubes

Dates – Tamarind Chutney

  • 1/2 cup seedless dates
  • 1/2 cup tamarind
  • 1/2 cup jaggery
  • Rock salt
  • Red Chilly powder
  • Salt
  • Jeera powder (cumin seed powder)

Other Ingredients

  • Boiled Potatoes
  • Steamed moong
  • Boondi
  • pinch of turmeric powder
  • Sindhi Puri

Procedure

  1. Boil potatoes and season it with red chilly powder, salt and rock salt
  2. Steam cook the whole moong and season it with salt and turmeric powder
  3. For the green pudina chutney, blend coriander, green chillies and mint leaves with lemon juice and ice cubes to a smooth paste. The lemon juice and ice cubes help in retaining the green colour of the chutney.
  4. Add ice cold water to the chutney and season it with pani puri masala, rock salt, salt, and black pepper powder. The secret ingredients are a tbsp of jaggery and tamarind pulp which will give that sweet sour touch to the tangy spicy water. However, its completely optional as per your preference.
  5. For the Dates- Tamarind chutney (Khajur – Imli chutney), boil tamarind and dates and smash them into a smooth puree. Add jaggery, salt, cumin powder, rock salt and red chilly powder to it. The chutney is ready.
  6. Serve chilled with potatoes and moong. Summer calls for chilly and spicy water.

Let me know your take on the recipe. Would love to hear from you.

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