Few street foods can rival the pure sensory delight of Pani Puri that iconic, crunchy explosion of tangy, spicy, and sweet notes in a single bite. This curated recipe balances the deep richness of dates and tamarind with a refreshing herb-infused water and a hearty white peas filling. Whether it's a festive gathering or a weekend craving, this version is a guaranteed crowd-pleaser.
Let's bring the magic of the chaat stall into your kitchen with these easy-to-follow steps.
🛒 Ingredients You'll Need
For the Sweet Tamarind Chutney
Dates (Seedless): 250 g
Tamarind: 30 g
Jaggery: 2 tablespoons
Salt: To taste
Pani Puri Masala: 2 tablespoons
For the Vibrant Green Chutney
Coriander Leaves: 1 medium bowl
Mint (Pudina): 1 small bowl
Green Chillies: 4
Salt: To taste
Pani Puri Masala: 3 tablespoons
For the Hearty Filling (Ragda)
White Peas: 250 g
Boiled Potatoes: 2 (mashed)
Turmeric Powder: ½ teaspoon
Salt: To taste
👩🍳 Preparation Steps
1. Hydrate the Peas
Rinse the white peas thoroughly under cold water. Submerge them in 3 cups of water and allow them to soak for 6–7 hours (overnight is best) until they double in size.
2. Soften the Dates & Tamarind
Combine the seedless dates and tamarind in a bowl with 3 cups of water. Let them soak for 2–3 hours to ensure they blend into a silky smooth consistency.
3. Craft the Sweet Chutney
Transfer the soaked dates, tamarind, jaggery, pani puri masala, and salt into a blender. Process until you achieve a velvet-smooth paste. Gradually whisk in water until the chutney reaches a pourable, yet rich and syrupy texture.
4. Whip Up the Zesty Green Water
Combine the fresh coriander, mint, green chillies, salt, and pani puri masala in a blender. Pulse with a splash of water to create a vibrant, aromatic base. Dilute with water to your preferred spice intensity.
5. Prepare the Warm Filling
Drain the soaked peas and place them in a pressure cooker with salt, turmeric, and fresh water. Cook for 3–4 whistles until tender. Once cooked, lightly mash the peas and fold in the boiled potatoes. Mix thoroughly to create a thick, savory filling.
6. The Grand Assembly
Gently tap the top of a crisp puri to create a small opening. Spoon in a generous portion of the warm pea filling, followed by a drizzle of the sweet tamarind chutney and a splash of the spicy green water.
✨ Pro Serving Tip
To maintain that signature crunch, assemble each puri seconds before eating. Serve immediately while the filling is warm and the flavored waters are chilled for the ultimate temperature contrast!
Street Style Pani Puri Recipe
