Pani Puri Recipe- Authentic Indian Street Food with Moong Dal

Last Updated on 6 months ago by Neha Deshmukh

Pani Puri Recipe – Authentic Indian Street Food with Moong Dal

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve had to have encountered the magic that is Pani Puri. Those tiny, crispy shells bursting with flavor? Seriously addictive! I remember the first time I tried it – a street vendor in Delhi handed me one, and I was instantly hooked. Today, I’m so excited to share my version of this beloved snack with you. It’s easier to make than you think, and trust me, it’s worth the effort!

Why You’ll Love This Recipe

This Pani Puri recipe isn’t just about recreating a street food favorite; it’s about bringing a little bit of India into your kitchen. It’s a delightful explosion of textures and tastes – crunchy, tangy, sweet, spicy, and savory all in one bite. Plus, it’s a fantastic recipe to make with friends and family. Everyone loves assembling their own!

Ingredients

Here’s what you’ll need to create this Pani Puri masterpiece:

• 12-15 Pani Puri (puri shells)
• 1/2 cup cooked Moong Dal (split yellow lentils) – about 75g
• 1/2 cup boiled mashed potato – about 100g
• 1/4 cup chopped onions – about 30g
• 1/4 cup chopped tomatoes – about 30g
• 1 cup beaten yogurt – about 240ml
• 2 tbsp green chutney (mint-coriander chutney) – about 30ml
• 2 tbsp sweet tamarind chutney – about 30ml
• 1 tsp chaat masala – about 5g
• 1/2 tsp red chili powder – about 2.5g
• 1/2 cup sev (crispy chickpea noodles) – about 60g
• Fresh coriander leaves, as needed

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Puri Shells: Freshness is key here! Stale puris will be crumbly and won’t hold the filling well. You can find them at Indian grocery stores, and sometimes even online.
• Chutneys: Regional variations are HUGE with chutneys. Some people prefer a spicier green chutney, others a sweeter tamarind one. Feel free to adjust to your liking! I’ve linked my favorite recipes for both at the end of this post.
• Moong Dal vs. Other Fillings: While you’ll find variations with chickpeas or potatoes alone, I love the addition of moong dal. It adds a lovely texture and subtle nutty flavor. It’s a bit different, but trust me on this one! You can use about 75g of cooked moong dal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, arrange your pani puri shells on a serving plate. Gently crack open the tops of each puri – you want to create a little pocket for the filling.
2. Now, fill each puri with a spoonful of the boiled mashed potatoes (for the batata variation) and cooked moong dal. Don’t overfill them, or they’ll be hard to eat!
3. Next, add a sprinkle of chopped onions and tomatoes over the filling.
4. Drizzle generously with the beaten yogurt, seasoned with a pinch of salt. This is where things start getting good.
5. Layer on the green mint-coriander chutney and sweet tamarind date chutney. I like to do a little swirl of each!
6. Sprinkle with chaat masala and a touch of red chili powder for that extra kick.
7. Finally, top with crispy sev and fresh coriander leaves for garnish.
8. Serve immediately! The key to enjoying Pani Puri is the crunch, so don’t let them sit for too long.

Expert Tips

• Assembly Line: If you’re making a big batch, set up an assembly line! It makes the process so much faster and more fun.
• Keep it Cold: Keep the yogurt and chutneys chilled until you’re ready to assemble. This will help maintain the freshness.
• Don’t Be Afraid to Experiment: This recipe is a great base, but feel free to get creative with your fillings and toppings!

Variations

• Spicy Pani Puri: My friend, Priya, loves to add a finely chopped green chili to the potato and moong dal mixture. It gives it a serious kick!
• Boondi Pani Puri: Add a spoonful of boondi (tiny fried chickpea balls) to the filling for extra crunch.
• Ragda Pani Puri: Use a ragda (white pea curry) instead of the potato and moong dal mixture for a heartier snack.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well.

Gluten-Free Adaptation

Pani Puri can be gluten-free, but you need to be careful about the puri shells. Traditionally, they are made with wheat flour. Look for gluten-free puri shells specifically, or try making your own using a gluten-free flour blend.

Spice Level Adjustment

Don’t like it too spicy? Reduce the amount of red chili powder, or even omit it altogether. If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili!

Festival Adaptations

Pani Puri is a popular snack during festivals like Diwali, Holi, and Teej. It’s perfect for parties and gatherings, and always a crowd-pleaser.

Serving Suggestions

Serve Pani Puri immediately after assembling. It’s best enjoyed fresh and crunchy! A side of chilled lassi (yogurt drink) complements it perfectly.

Storage Instructions

Honestly, Pani Puri is best enjoyed fresh. The puris will lose their crunch if stored. However, you can store the chutneys separately in airtight containers in the refrigerator for up to 3-4 days. The potato and moong dal mixture can also be stored in the fridge for a day.

FAQs

What is the best way to maintain the crispness of the puris?

Store them in an airtight container, and only open the container when you’re ready to assemble the Pani Puri. Avoid storing them in a humid environment.

Can I make the chutneys ahead of time? If so, how should I store them?

Yes! You can make the chutneys 1-2 days in advance. Store them in airtight containers in the refrigerator.

What is the difference between Gol Gappe, Puchka, and Pani Puri?

These are all the same snack, just with different regional names! Pani Puri is common in North India, Gol Gappe in Haryana, Punjab and Delhi, and Puchka in West Bengal and Bihar.

Can I use different types of lentils instead of moong dal?

You can try using chana dal (split chickpeas), but the texture will be slightly different. Moong dal provides a softer, more delicate texture.

How can I adjust the sweetness/sourness of the tamarind chutney?

Add a little sugar to increase the sweetness, or a squeeze of lemon juice to increase the sourness. Taste as you go!

Enjoy making (and eating!) this delicious Pani Puri. Let me know how it turns out in the comments below!