Ingredients
Pani (spiced water)
Filling
Method
- Blend the mint, coriander, chillies and ginger with a little water. Strain into the chilled water, add tamarind and the spices, taste and adjust. Chill for 1 hour.
- Mix the potatoes and chickpeas with chaat masala and salt.
- To serve, crack a hole in the top of each puri, add a little filling and some tamarind chutney, fill with pani and eat in one bite.
The spices that matter
The most common first spice in a tadka: crackle the seeds in hot oil or ghee before adding onions, dal or vegetables. Roasted and ground, it goes int…
No cumin? Caraway or shahi jeera are the closest whole-seed swaps. For ground cumin, use a little extra ground coriander with a pinch of chilli.
Gives chaat, chaas, jaljeera, raita and fruit chaat their tang.
No black salt? Regular salt with a pinch of chaat masala.
Used in raita, chaas, jaljeera, chutneys and biryani.
No dried mint? Fresh mint (three times as much).
Nice to have
The blend to use
Jaljeera masala: A cooling, tangy drink mix.
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does pani puri water take to make?
About 30 minutes to prepare and 0 minutes to cook.
What spices are in pani puri water?
The essentials are cumin, black salt, dried mint. Nice to have: dry mango powder, black pepper.
Tips from travellers
Use Pani puri water differently at home? Share your tip. The first good one goes right here.