Authentic Pani Puri Recipe- Potatoes, Chutney & Spiced Sev

Last Updated on 2 months by Neha Deshmukh

Authentic Pani Puri Recipe – Potatoes, Chutney & Spiced Sev

Introduction

Oh, Pani Puri! Just the name conjures up memories of bustling street corners in India, the excited chatter of friends, and that amazing explosion of flavors in your mouth. It’s honestly one of my all-time favorite snacks, and I’m so excited to share my version with you. This recipe brings all the magic of roadside pani puri right to your kitchen. Get ready for a little bit of effort that results in a whole lot of deliciousness!

Why You’ll Love This Recipe

This pani puri recipe isn’t just about following instructions; it’s about creating an experience. It’s perfect for parties, get-togethers, or even just a fun weekend activity. You’ll love how customizable it is – adjust the spice, swap out chutneys, and make it your own! Plus, the satisfying crunch of the puri combined with the tangy, sweet, and spicy filling is simply irresistible.

Ingredients

Here’s what you’ll need to make this pani puri magic happen:

• 7 puris (pieces)
• ½ cup curd
• ¼ cup sev
• ¼ cup boiled green gram dal
• ¼ cup boiled potatoes
• 2 tablespoons green chutney
• 2 tablespoons sweet chutney
• 1 medium big onion
• 2 tablespoons coriander leaves
• 1 teaspoon chaat masala powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your pani puri.

• Puris: Fresh, crispy puris are key. They should puff up nicely when you poke a hole in them. If they’re stale, they won’t have that satisfying crunch.
• Chutneys: Traditionally, you’ll find a variety of chutneys used. I love a good mint-coriander green chutney and a tangy tamarind sweet chutney. Feel free to experiment!
• Sev: Sev comes in different thicknesses and spice levels depending on the region. You can find it at most Indian grocery stores. I prefer a slightly thicker sev for extra crunch.
• Potatoes: Make sure your potatoes are well-boiled and mashed smoothly. No one likes a lumpy filling!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash your boiled potatoes with cumin powder and turmeric powder. Set this aside – this is going to be our flavorful base.
2. Next, whisk the curd with sugar and salt until it’s nice and smooth. You want it to be creamy and slightly sweet.
3. Now for the fun part! Arrange the puris on a plate and gently crack a hole in the center of each one. A spoon works perfectly for this.
4. Fill each puri with a spoonful of the mashed potatoes and a little bit of boiled green gram dal. Don’t overfill them, or they’ll be hard to close!
5. Layer on the curd, followed by chopped onions, a dollop of green chutney, and a drizzle of sweet chutney.
6. Sprinkle generously with red chili powder and chaat masala. This is where you can really customize the spice level.
7. Finally, top everything off with a generous sprinkle of sev and garnish with fresh coriander leaves. Serve immediately – you don’t want those puris to get soggy!

Expert Tips

• To keep the puris crispy, assemble the pani puri just before serving.
• Taste as you go! Adjust the amount of chutney and spices to your liking.
• If you’re making a large batch, keep the fillings separate and let everyone assemble their own pani puri. It’s more fun that way!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free Adaptation: Sourcing gluten-free puris can be tricky, but they are available online and in some specialty stores.
• Spice Level: If you’re sensitive to spice, reduce the amount of red chili powder. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: Pani puri is a popular snack during festivals like Diwali and Holi. It’s a great way to add a little extra fun to your celebrations. My family always makes a huge batch for Diwali!

Serving Suggestions

Pani puri is best enjoyed fresh and with friends! Serve it as a snack, appetizer, or even a light meal. A side of chilled lassi (a yogurt-based drink) complements the flavors perfectly.

Storage Instructions

Honestly, pani puri is best eaten immediately. The puris will lose their crispness if stored. However, you can store the individual components separately:

• Chutneys: Store in airtight containers in the refrigerator for up to 3-4 days.
• Potato Filling: Store in an airtight container in the refrigerator for up to 2 days.
• Sev: Store in an airtight container at room temperature for up to a week.

FAQs

• What is the best way to get the puris nice and puffed up? Make sure your puris are fresh and use a little bit of pressure when cracking the hole.
• Can I make the potato filling ahead of time? Yes, you can, but it’s best to make it no more than a day in advance to maintain the flavor and texture.
• What kind of chutneys are traditionally used with Pani Puri? Mint-coriander green chutney and tangy tamarind sweet chutney are the most common, but you can experiment with others like date and tamarind chutney.
• How do I adjust the spice level of the Pani Puri? Control the amount of red chili powder you use. Start with a small amount and add more to taste.
• What is the shelf life of leftover ingredients like chutneys and sev? Chutneys last 3-4 days in the fridge, and sev stays fresh for about a week in an airtight container at room temperature.