Pani Poori Recipe

Pani poori, gol gappa or puchka as it is called in different states in India is a tongue tickling chaat. Spicy, sweet and tangy all rolled into one it can be enjoyed with a variety of fillings. Ragda, moong, aloo and Boondi are the popular fillings.

Poori and Boondi store bought.

Sweet chutney


  • A tennis size ball of tamarind
  • Jaggery as per taste
  • 10 dates boiled, and mashed in mixer
  • Chilly powder, salt and a pinch of jeera powder.

Soak d tamarind in hot water. Extract the pulp. Boil and puree the dates too. Boil the tamarind pulp along with the jaggery , date pulp, chilly powder, salt n jeera powder. Keep aside.

Spicy water


  • One bunch mint leaves
  • 10green chillies
  • A small bowl of coriander leaves
  • Juice of 1 lemon
  • Everest Pani puri masala as per taste.
  • 1.5 litres cold water.

Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove and add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest for atleast 5 hours before use.

Soak the Boondi in cold water for half an hour. Drain water and keep aside.

To serve:

Make a small hole in the poori. Add the Boondi. Pour in a little sweet chutney and follow it up with spicy water. Consume immediately as the poori tends to get soggy.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

2 thoughts on “Pani Poori Recipe

Liked the post? Leave a comment...