Paani Puri (Mumbai style)

Pani puri


Puris- store bought (50 pieces)

Potatoes- 3 large

Black channa- 1 cup

Red chilli powder- 1/2 tsp

For making pani:

Cilantro- 25 gms

Mint leaves– 25 gms

Green chilli- 1

Ginger- 1 inch

black salt– 1 tbsp

Amchur powder (dry mango powder)-1tsp

cloves- 1

cardamom- 1

lime juice– 1 tbsp

Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.


Sweet chutney:

Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)

Jaggery– 3/4 cup

Roasted cumin seeds and fennel seeds- 1tsp each (powdered)

Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.

Sweet chutney


Cook potatoes and black channa in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.

Mash the potatoes, add 1/2 tsp of red chilli powder, mix and keep aside.

Pani puri

Arrange all the puris, make a hole in the center to add the ingredients.


Add a tsp of mashed potato and cooked channa.

pani puri

Pani puri

Fill it with paani and add a tsp of sweet chutney and gulp it immediately!

Pani puri

Pani puri


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