Pani Puri Recipe- Potato & Moong Sprouts Stuffed, Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Pani Puri Recipe – Potato & Moong Sprouts Stuffed, Authentic Indian Street Food

Okay, let’s be real. Is there anything more satisfying than a perfectly made pani puri? That explosion of flavors – tangy, spicy, sweet, and crunchy – is just pure joy in a bite. I remember the first time I tried to make these at home… it was a bit of a disaster! But trust me, with a little practice (and this recipe!), you’ll be serving up street food magic in no time.

Why You’ll Love This Recipe

This pani puri recipe isn’t just about recreating a popular snack; it’s about bringing a little piece of India into your kitchen. It’s surprisingly easy to make, even if you’ve never attempted Indian street food before. Plus, we’re using a mix of potato and moong sprouts for the filling, which adds a lovely texture and a boost of protein. It’s a guaranteed crowd-pleaser, perfect for parties or just a fun weekend activity.

Ingredients

Here’s what you’ll need to create this pani puri masterpiece:

• 3 cups ice cold water
• 3 tbsp green chutney
• 2 tbsp sweet chutney (dates tamarind)
• 1 tsp chilli powder
• 1.5 tsp chaat masala powder
• 1 tsp roasted cumin powder
• 1 fistful boondi
• 15 store-bought puris
• 3-4 medium potatoes
• 1 green chilli
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 pinch chaat masala
• 0.75 cup green gram dal (moong dal)
• 1 onion
• Coriander leaves as needed
• Sev as needed

Ingredient Notes

Let’s talk ingredients! Freshness is key here, especially for the chutneys. Homemade chutneys are amazing if you have the time, but good quality store-bought ones work perfectly too.

Now, about those puris… you want the thin, crispy kind specifically made for pani puri. They’re readily available at Indian grocery stores. Don’t try to substitute with other types of puri – they won’t give you the same satisfying crunch!

Chutney variations are huge across India. Some regions prefer a more minty green chutney, while others lean towards a spicier tamarind chutney. Feel free to adjust to your liking! And don’t skimp on the chaat masala – it’s what really ties all the flavors together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Pani: In a bowl, whisk together the ice-cold water, green chutney, sweet chutney, chilli powder, chaat masala, and roasted cumin powder. Add the boondi and give it a gentle stir. Pop this in the fridge for at least an hour to let the flavors meld. This is crucial – chilled pani is the best pani!
2. Prepare the Potato Filling: Boil the potatoes until they’re tender. Peel them and mash them well. Add the chopped green chilli, red chilli powder, cumin powder, chaat masala, and salt. Mix everything together until it’s well combined.
3. Sprout the Moong Dal: Soak the moong dal overnight. The next day, drain and rinse it, then steam it with a pinch of salt and turmeric until it’s cooked through but still holds its shape. Alternatively, you can use pre-cooked chickpeas if you’re short on time.
4. Stuff the Puris: Gently crack a small hole in each puri. This is where the fun begins! Stuff each puri with a spoonful of the potato mixture, a little bit of the moong sprouts, and a sprinkle of finely chopped onion. Don’t overstuff them, or they’ll be hard to dip!
5. Serve Immediately: Garnish the stuffed puris with fresh coriander leaves and a generous sprinkle of sev. Dip each puri into the chilled pani and enjoy immediately! Seriously, don’t let them sit, or the puris will get soggy.

Expert Tips

• Don’t be afraid to adjust the spice level to your preference.
• Keep the pani super chilled for the best experience.
• Work quickly when stuffing the puris to prevent them from getting soggy.
• Have all your ingredients prepped and ready to go before you start assembling. It makes the process so much smoother!

Variations

• My Family’s Favorite: My aunt always adds a tiny bit of finely chopped ginger to the potato filling. It gives it a lovely warmth.
• For the Health Conscious: Use baked puris instead of fried ones.
• Spicy Kick: Add a dash of habanero powder to the pani for an extra fiery punch.

Vegan Adaptation

Good news! This recipe is easily vegan. Just ensure your chutneys don’t contain any dairy products. Most store-bought chutneys are naturally vegan, but it’s always best to check the label.

Gluten-Free Adaptation

The biggest challenge with a gluten-free pani puri is finding gluten-free puris. Traditional puris are made with wheat flour. Look for puris specifically labeled as gluten-free, often made with rice flour or a blend of gluten-free flours. They might not be exactly the same texture, but they’ll still be delicious!

Spice Level Adjustment

Love it hot? Add more chilli powder to both the pani and the potato filling. Prefer a milder flavor? Reduce the chilli powder or even omit it altogether. You can also add a pinch of sugar to the pani to balance the spice.

Festival Adaptations

Pani puri is a popular snack during festivals like Teej and Diwali in India. It’s a great way to share a festive treat with family and friends. You can even set up a pani puri station at your party!

Serving Suggestions

Serve pani puri as a snack or appetizer. It’s perfect for parties, picnics, or a fun weekend treat. Pair it with a side of papdi chaat or dahi puri for a complete Indian street food experience.

Storage Instructions

Honestly, pani puri is best enjoyed fresh. The puris will get soggy if stored, and the pani will lose its fizz. However, you can store the potato filling and the pani separately in the refrigerator for up to 24 hours. Assemble the pani puri just before serving.

FAQs

What is the best way to get the puris nice and puffed up?

The puris should already be puffed up when you buy them. If you’re trying to puff them up yourself (which is tricky!), make sure the oil is hot enough and fry them quickly.

Can I make the pani puri water ahead of time? If so, how long will it keep?

Yes, you can make the pani ahead of time! It actually tastes better after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 24 hours.

What can I substitute for moong sprouts if I don’t have them?

Cooked chickpeas are a great substitute for moong sprouts. You can also use white peas (vatana).

How do I adjust the sweetness/sourness of the pani?

Add a little sugar to increase the sweetness, or a squeeze of lemon juice or tamarind paste to increase the sourness.

Is there a way to make this recipe healthier?

Use baked puris, reduce the amount of oil in the potato filling, and add more vegetables like chopped cucumber or carrots to the filling.