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Pani Puri By Chef Ajay Chopra

Pani Puri

Also known as - Paani Puri, Puchka

Spicy, tangy, sweet, pani puri is a popular street food that is relished across the country. Chef Ajay Chopra shares the detailed recipe.
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Cooking Time

5-10 Min

Meal Type


Preparation Time

8-10 Min



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  • For Paani

    • 1 bunch coriander leaves and mint leaves

    • 1 big piece ginger

    • 3 - 4 green chillies

    • 1 tsp black salt

    • 1 tsp aamchur powder

    • 1/2 tsp hing

    • 1 cup tamrind water

    • 1 cup lemon juice

    • 5 - 6 ice cubes

  • For stuffing

    • 3 - 4 boiled and mashed potatoes

    • 1 small bowl boiled kala chana

    • 1 small bowl boiled chick peas (chole)

    • 1 tsp chaat masala

    • 1 tsp cumin powder

    • salt to taste


  1. 1

    Grind the coriander leaves, mint leaves, ginger, green chilies and water into fine paste/ chutney.
  2. 2

    To the chutney add some black salt, aamchur powder, hing, tamarind water, lemon juice.
  3. 3

    Add ice cubes, water and finish with some readymade boondi.
  4. 4

    Mix the boiled potatoes, boiled kala chana, boiled chole together in a bowl.
  5. 5

    Add dry spices- chaat masala, cumin powder and pinch of salt.
  6. 6

    Stuff this mixture into crispy puris.
  7. 7

    Dip the puri into meethi chutney and teekha paani and finally bite into a wholesome pani puri

Crisp hollow puris filled with a mixture of flavoured water, tamarind chutney and potato mixture. Pani puri is a burst of flavours. 

Known as Pani Puri in Maharashtra; paani patashi in Haryana; fulki in Madhya Pradesh; pani ke batashe in Uttar Pradesh; phuska in Assam; pakodi in parts of Gujarat; Gup-chup in Odisha, Andhra Pradesh, South Jharkhand, Chhattisgarh; phuchka in Bengal, Bihar and Nepal. It is also called Gol Gappa in some parts of Northern India.