Pani for Pani Puri – Indian Chat Recipe

An all time favorite in the chaat category is Pani Puri (aka Gol Guppas or Puchkaas). You can’t have Puri without the Pani. How to describe a Pani of the Pani Puri fame? It is a mix that has depths of flavor. So when you put a Pani Puri in your mouth, it’s a burst of different levels of unbelieveable flavor. So the best way to optimize the space in your stomach is to start with Pani-Puri and then layer it with another chaat item and then alternate with pani-puri and ofcourse you have to end it off with Pani Puri!
A lot of the ingredients are to taste and you can make it spicer or milder. After a round of Pani with the Puris, make sure you have some pani by itself – absolute bliss!

Prep Time: 30 min
Cook Time: –
Makes: 8 cups


Water – 7 cups
Warm Water – 1 cup
Tamarind – lemon size chunk
Cilantro (Coriander Leaves) – 10 sprigs
Fresh Mint – handful
Green Chili – to taste
Salt – 1 tsp
Dry Mango Powder (Amchur) – 1 tsp
Roasted Cumin Powder – 2 tsp
Pani Puri Masala – 3 tbsp
Black Salt (Kala Namak) – 1 tsp
Lemon or Lime Juice – 2 tbsp

Puri – check out our video
Tamarind Chutney – check out our video
Boiled Potatoes – peeled & cubed
Kala Channa – boiled
Sprouted Mung – optional, check out our video


1. Soak the Tamarind in the warm water for 15-20 min.
2. Mash with fingers and seperate the pulp from the fibers and seeds.
3. Blend the Cliantro, Mint and the Green Chili with a little bit of Water.
4. Add to the Balance of the Water.
5. Strain the Tamarind pulp and add to water.
6. Add in the balance of the ingredients.
7. Mix and adjust the spices if needed.
8. Chill and Serve with Puris, Tamarind Chutney & Potatoes-Kala Chana mixture.

– Use a can of Garbanzo Beans (Chick Peas) instead of Kala Chana.
– The Other Option is to use Sprouted Mung Beans (check our video)

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0 thoughts on “Pani for Pani Puri – Indian Chat Recipe

  1. Good day,

    I’ve enjoyed many of your recipes- and intend to enjoy more.

    Above you say Pani will “look” fresh for up to a week, and taste ok a few more days after that. Am I understanding that correctly? Also, does Pani freeze very well and preserve color and flavor? I would be thrilled if you had any information on this.


  2. Wow so………yum yum I was searching on so many websites for pani puris but I am sure this the best. Next week I am going to try this because right now cannot because we all have flue. Thank u so much.

  3. Hi i am big fan of your recipes i have prepared many dishes seeing your recipes my family loves it
    particularly panpuri
    Can you please post recipe for parvar subji

  4. hii there,
    am from Mauritius
    well i’ve been checking this recipe. i really wanted to try it ,but im not finding pani puri masala anywhere 🙁 if you could please tell me if there is a substitute to it.

    pls reply me as soon as possible

    1. Hi Smelina,

      Pani puri masala is a combination of cumin, coriander, red chili, black salt, salt, black pepper, asafoetida, citric acid, and dry mango powder.

  5. hi hetal and anuja ,

    is it ok if i dont use mago powder,pani puri masala and black salt
    and can i use lemon salt instead of lime juice
    pls reply as fast as you can

    1. Hi Marzia,

      If you don’t use mango powder, pani puri masala and black salt, you will not get pani puri pani…sorry 🙁 Those are key ingredients.

  6. Hi I wanted to ask i don’t know where to find the pani puri masala would u know where to find it
    And if not can I use something else?

    1. Hi Sakina,

      Pani puri masala is almost always available at your local Indian grocery store (hope you have one). There are too many not so common ingredients in the masala that it is easier to buy the package and add some fresh ingredients.

  7. Hi I wanted to ask i don’t know where to find the pani puri masala would u know where to find it
    And if not can I use something else?

  8. This recipe is great. However if you need to prepare the pani in a jiffy then I would just use the Pani puri powder from MDH masalas. Just add cool water.
    Voila, the pani is ready in less than a minute and tastes great.

  9. Hi Anuja and Hetal,

    U gals rock. I luv all ur recipes and whenver i plan to make somethin difft for my family all i do is login to your website and my family just relish whatever i make for them. I am a good cook but then you guys make me a lovely mom and mother. A big thank you for the brilliant job that u r doing!!!

  10. Dear Hetal & Anuja!

    Thanks for your receipies.. Your website gives very good knowledge about indian cooking.. as we are living srilanka we could also taste the indian dishes with right taste.. your videos are really knowledgeable…
    thankyou very much… My question is where do we find pani puri masala? do we have any alternative? If you could answer me I also could taste the “pani puri”????

      1. Thank you Anuja. Your recipes and videos have taught me how to cook not only indian food, but how to cook in general. My husband (his tummy is proof!) is very grateful 😀

    1. Hi Pooja,
      Chaat Masala is a whole lot of different salts while Pani Puri Masala has other things like Cumin, tamarind, mint, ginger, hing, cloves and more….

  11. hi,

    I didn’t get fresh mint leaves…I have dried mint leaves.

    can dried mint leaves be substituted for fresh mint leaves?


  12. HI……….anuja hetal
    you know im a big fan of you both really!!!!!!!
    your website helps me to cook delicious kinds of foods

    keep it up!!!!!!!!!!!!!!!!!!!!

  13. hi hetal & anuja,
    u mentioned roasted cumin powder , do we have to grind the cumin seeds & then roast it dry in the pan or do we have to roast the cumin seeds & then grind it ? can u pl explain ? Thanks.

    1. Hi Aish,

      Any time a recipe calls for roasted anything, you roast the whole spice, cool it and then grind it. If you try to roast the powder, it will burn easily.

  14. Great recipe! very very fresh, it turned out perfectly. so many recipes I found add sugar 🙁 the tamarind chutney is the perfect addition (another great recipe) many thanks. the test will be tomorrow at work, where my posse of indian friends will weigh in 🙂 i have a feeling they’re gonna love it too!

  15. Hey Hetal and Anuja,

    Pani puri is my favorite…thanks for the recipe.. Can you please please show how to make Basket Chat?? I went to Ahmedabad last year and I had it there…its so delicious!!! But I dont know where to find basket puris? do you know?


  16. Hi Anuja and Hetal,
    I’m Ashini from Srilanka.
    Small problem,where do i find Pani Puri Masala here,,,???
    or can i use something instead..??

  17. I am big lover of pani puri. Your video looks fanatastic and i can’t wait to make it for my family.
    I am regular visitor to your site and whatever i made looking at your videos come out great.Thanks both of you so much for sharing these wonderful recipes:)


  18. This recipe is missing a key ingredient– sugar! You have the salty, sour, and spicy components but you need sweet to round out the flavors. At least that’s how we Bengalis like our foochkas.

    Keep up the good work!

    1. You are absolutely right about the sugar, but we eat our pani puri with sweet tamarind chutney so it takes care of the sweetness.

  19. You guys are making me drroooolll! YUM! I have moved to US now, and I have no other choice but to make all of the above myself! I am so used to taking the shortcuts before…run to the nearest chatwala! :S

  20. hi amazing recipe….jst yesterday i tried it n pani came out heavenly yummy…dont hav words to express…..n my husband liked it so mch….u guys rocks

  21. Hi, your recipe seems very easy and quick to make; just one question. I’ve tried using the store bought pani puri masala in the pani but the powder tends to sink to the bottom of the jug and does not mix properly with the water….one of my friends suggested boiling the water for sometime; but i’ve my doubts. any suggestions?

  22. hi
    thank u so much for the recipes. ur website helps me a lot. can u show us some of the quick recipes which are easy to make
    requires less time &
    low budget
    it wud be very helpful for working women and for lower middle class people. hope u wud consider ths request.
    all the best.

    1. Hi Nusrat,

      The pani will remain fresh “looking” for about a week. After that, the green of the cilantro and mint start to turn a bit brownish. It will still taste good for a few more days.

  23. hi,

    I made this today, and I have to say it turned it pretty amazing. I have tried so many times to make the pani, but there is always something not quite right. This was perfect. The only thing I did different was I used about a tbsp of dried mint instead of fresh. Thanks so much.

  24. You ladies are doing a real good job. I keep trying several of your recipes and get great results. Can u pls show how to make LASAGNA when you get some free time? Thanks!

  25. Hey Hetal and Anuja

    I felt like eating that right out of your plate.
    God … my mouth is watering …. have to check out the puri recipe NOW .. bye …

  26. Thanks for another great recipe! I have tamarind paste and not the dry tamarind, so how much would I use if following your exact recipe?


    1. Hi Pinal,

      We used about a large lemon sized ball of dry tamarind but the paste you have is concentrated so it will require a lot less. You can start with about a tsp or two and then go up from there depending on how tangy you want the pani to be.

  27. Hey,

    I really liked the small grinder that u used for the cilantro and mint, can i plz know where u got th from coz i really need one and dont find it anywhere.


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