Many people like me are addicted to Pani Puris for its tangy and flavorful pani served with a crispy potato filled puris. I have created 8 different flavor panis, Hing pani, Imli pani, Adrak pani, Jeera pani, Rasam pani, Nimbu pani, Lasooni pani and Kothmiri/pudina pani.
Create and enjoy these simple and amazing flavored panis at home.
1/2 Tbsp Asafoetida/Hing
1/2 Tsp Pepper Powder
1/4 Tsp Chaat Masala
1/4 Tsp Citric Crystals Acid
2 to 3 Crystals Black salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Method:
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
2 Tbsp Ginger Juice or 4 Tbsp Ginger Powder
1/4 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
To create 2 tbsp ginger juice, peel and wash 2 inch ginger chop into tiny pieces and add to a mixer jar along with 3 to 4 tbsp warm water grind to form smooth paste. strain the ground paste using a cheese cloth or a coffee strainer extract and use the juice.
Method:
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
2 Tbsp or 2 Limes Juiced
1 Tbsp Chaat masala
1/2 Tbsp Pepper Powder
1/2 Tsp Cumin Powder
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Method:
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
5 Pods Garlic
1/4 Tsp Garam Masala
1/4 Tsp Cumin powder
1/4 Tsp Chaat Masala
1/4 Tsp Pepper Powder
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Method:
- Add all the ingredients to a mixer jar grind to form a smooth paste. To grind into smooth paste splash of water can be added.
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
2 Tbsp Coriander and Mint Chutney
1/2 Tsp Chaat Masala
1/2 Tsp Pepper powder
1/2 Tsp Cumin powder
1/4 Tsp Citric Acid
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Recipe Video for coriander and mint chutney for chaats:
- Preplan and prepare the chutney ahead of time this chutney is useful for many chaats and stores well when its frozen.
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
2 Tbsp Sweet Tamarind Chutney
1/2 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/4 Tsp Citric Acid Crystals
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Recipe Video Tamarind Chutney:
- Preplan and prepare the chutney ahead of time this chutney is useful for many chaats and stores well when its frozen.
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
4 Pods Crushed Garlic
2 Slit Chillies
1/2 Tbsp Cumin powder
1/2 Tbsp Pepper Powder
1/4 Tsp Chaat Masala
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Method:
- Crush the garlic and chillies in a mortar and pestle.
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
2 Tbsp Cumin Powder
1/2 Tbsp Chaat Masala
1/4 Tsp Citric Acid
6 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...
Method:
- Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
- After 15 minutes strain the pani check and add salt as per taste.
- Dilute the strong decoction with 1 cup warm warm gradually and serve warm.
Prepare a Simple Potato Filling For the Puris:
3 Potatoes
1/2 Cup Black Channa ( Chick peas)
2 Onions Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1/2 Tsp Chaat masala
1 Lime Juiced
Salt as per taste
Mint and Coriander Finely Chopped Optional...
Prep up:
- Soak the black chickpeas ahead of time. I soaked it in warm water overnight.
- Add the soaked chickpeas to a pressure cooker discard the water. Add fresh water salt and 1/4 tsp asafoetida pressure cook for 5 whistles or until done.
- Boil 3 Potatoes, peel and crumble the potatoes reserve in a mixing bowl...
Method:
- Combine the onion, potatoes, cooked and drained chickpeas.
- Add Lime juice mix well.
- Add Chilly Powder, Chaat masala and Cumin Powder along with chopped mint and coriander combine.
- Just before serving add salt mix well and serve warm.
Lets Serve Pani Puri:
- Use papad puris for this recipe and not the sooji puri.
- Reheat the pani till its warm dilute if needed. check for salt add if needed. Stir the pani and serve in a serving glass with spoons. Garnish with boondi and chaat masala.
- Create a cavity in the puri fill 1 tbsp potato filling in each puri and serve right away.
- Pour the pani in each poori enjoy these unique and various flavors pani puris 😉
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