(Updated on March 10, 2023)

Pani Puri is one of the most popular and loved street foods in India. This chaat item is enjoyed by people of all ages across the country. And what makes the pani puri oh-so scrumptious and fun is the variety of flavoured pani puri water.

A pani puri constitutes crispy semolina shells that are stuffed with masala and filled with flavoured waters of choice. These waters are made with a host of spices and seasonings and are a mix of sweet, spicy, tangy, sour, and savoury – bursting into an explosion of flavours in your mouth.

In this pani puri recipe, you will learn how to easily make six different types of pani puri ka pani that each lend a unique flavour to your pani puri, along with a simple pani puri masala to pair. It is incredibly easy to make them and takes your homemade pani puri game to the next level. And with Zilli’s Cold Pressed Spices, you can skip hours of prep work and enjoy pani puri within 30 minutes.

Make this delicious chaat at home and with our easy pani puri recipe:

Preparation Time: 30 minutes.

Cooking Time: 0 minutes.

Serves: 3 people.

Course: Snack, Street Food.

Cuisine: India.

Ingredients:

Base Paste:

• 2 tsp Zilli's Ginger Powder.
• 2 cups coriander leaves.
• 1 cup mint leaves.
• 5-6 finely chopped green chillies.
• Some water.

Tamarind Water (Imli ka Pani):

• Half of the prepared base paste.
• 2 tbsp Zilli's Tamarind Powder.
• 1 tsp Zilli's Lemon Powder.
• 1 tsp black salt.
• 1 tsp cumin powder.
• 1 tsp chaat masala.
• ¼ tsp black pepper powder.
• 2 tsp sugar.
• 4 cups or 1-litre cold water.

Sweet Water (Meetha Pani):

• 1 cup tamarind water.
• 3 tsp sugar.

Fennel Water (Saunf ka Pani):

• 1 cup tamarind water.
• 1 tsp fennel powder.

Base Mixture:

• ½ tsp Zilli's Lemon Powder.
• ½ tsp black salt.
• ¼ tsp roasted cumin powder.
• ¾ tsp chaat masala.
• A pinch of black pepper.
• 1 tsp sugar.

Asafoetida Water (Hing ka Pani):

• 1½ tsp base mixture.
• ½ tsp asafoetida.
• 1 cup or 250ml cold water.

Garlic Water (Lahsun ka Pani):

• 1½ tsp base mixture.
• ½ tsp Zilli's Garlic Powder.
• 1 cup or 250ml water.

Raw Mango Water (Kacche Aam ka Pani):

• 1 raw mango.
• 1 tsp base paste.
• ½ tsp black salt.
• ¼ tsp roasted cumin powder.
• ¾ tsp chaat masala.
• A pinch of black pepper.
• 2 cups or 500ml cold water
• 1 tsp sugar (optional).

Golgappe ka Masala:

• 4 medium-sized boiled potatoes.
• ½ cup soaked and boiled red chana.
• 1 tsp Zilli's Lemon Powder.
• 2 tsp base paste.
• ½ tsp black salt.
• ½ tsp roasted cumin powder.
• 1 tsp chaat masala.
• ¼ tsp black pepper.
• Salt to taste.

Assembling and Garnishing:

• 10 Golgappe (Pani Puri ki Puris).
• Finely chopped onions.
• Finely chopped coriander leaves.
• Some masala boondi.

How to Make 6 Types of Pani and Masala for Pani Puri Recipe at Home:

Making the Base Paste:

1. Add coriander leaves, mint leaves, green chillies, ginger powder, and a little water in a blender or mixer jar.
2. Blend it into a paste.

Your base paste is ready to use.

How to Make Tamarind Water:

1. Take half of the prepared base paste in a mixing bowl.
2. Add tamarind powder, lemon powder, black salt, chaat masala, cumin powder, black pepper powder, and sugar. Mix to combine.
3. Pour in 4 cups or 1 litre of cold water. Stir everything together.

Your Tamarind Water is ready!

How to Make Meetha Pani (Sweet Water):

1. In a bowl, take 1 cup of the prepared tamarind water.
2. Add 3 tsp sugar and mix well till the sugar is dissolved.

Your Meetha Pani for Pani Puri Recipe is ready!

How to Make Fennel Water (Saunf ka Paani):

1. Take 1 cup of the prepared tamarind water in a separate bowl.
2. Add 1 tsp fennel powder and stir to combine.

Your Fennel Water is ready!

Preparing the Base Mixture:

1. To prepare the base mixture for pani puri pani recipe, add lemon powder, black salt, roasted cumin powder, chaat masala, black pepper, and sugar in a bowl. 
2. Mix everything together.

Your base mixture is ready!

How to Make Asafoetida Water (Hing ka Pani):

1. To prepare asafoetida water for your Indian pani puri recipe, take 1½ tsp of the base mixture with ½ tsp asafoetida in a mixing bowl.
2. Pour in a cup or 250ml of cold water. Stir everything to combine.

Your Asafoetida Water is ready!

How to Make Garlic Water:

1. Take 1½ tsp of the base mixture in a bowl and add ½ tsp garlic powder.
2. Pour in a cup of cold water and stir to combine.

Your Garlic Water is ready! 

How to Make Raw Mango Water:

1. Prep Work: Boil 1 medium-sized raw mango. Remove the skin and seed. Add the pulp to a blender and blend it into a puree.
2. Add the raw mango puree in a mixing bowl with the prepared base paste, black salt, roasted cumin powder, chaat masala, and black pepper powder. 
3. Pour in 2 cups or 500 ml of cold water and stir everything well to combine.
4. Add sugar to reduce the tanginess (optional).

Your Raw Mango Water is ready!

How to Make Pani Puri ka Masala:

1. Prep Work: Boil 4 medium-sized potatoes. Soak red chana for 6 hours or overnight and boil them. 
2. Take the boiled potatoes and red chana in a mixing bowl. Mash them well.
3. Add the prepared base paste, lemon powder, black salt, cumin powder, chaat masala, black pepper, and salt, and mix to combine.

Your Pani Puri / Golgappe ka Masala is ready!

Assembling and Serving:

1. Serve with chopped onions and coriander leaves.
2. Spoon a little boondi into the pani puri waters.

Your Pani Puri is ready to be enjoyed!

Tips and Variations for Pani Puri Pani Recipe:

Make the pani for the pani puri a few hours or a day in advance and chill it in the refrigerator. Chilled pani has an even more enhanced flavour.

Don’t add ice cubes to cool the pani, as it will dilute the taste. We highly recommend making and refrigerating it in advance. 

Black salt is an important ingredient for that street-style pani puri recipe taste.

End the chaat session with a classic sukha puri. To make it, stuff a puri with potato masala and top it generously with sev, coriander leaves, and lemon juice. Enjoy!

Variations for Pani Puri ka Pani:

• Jeera Water: Take 1½ tsp base mixture and add an extra 1 tsp roasted cumin powder. Next, add 1 cup of cold water and stir well. 
• Ginger Water: Take 1½ tsp base mixture and add ½ tsp ginger powder. Pour in a cup of cold water and stir to combine.
• Guava Water: Take 1 guava and blend it with some mint leaves, green chillies, ginger powder, and some water into a puree. Transfer to a bowl and add black salt, cumin powder, chaat masala, and black pepper powder. Pour in 2 cups of cold water and stir to combine.
• Amchur Water: In a bowl, combine 2 tsp Zilli’s Amchur Powder with cumin powder, black pepper, jaggery powder (or sugar), and salt. Add 1 cup of water and mix well.
• Tomato Water: Want something fresh and tangy? Take the tamarind water and add 2 tsp Zilli’s Tomato Powder and a little tabasco or chilli sauce for a uniquely delectable experience.
• Pineapple Water: Add 2 cups of finely diced pineapples to a blender jar with green chilli, lemon powder, chaat masala, cumin powder, black salt, and water. Blend together and stir in some more water to thin it down. Garnish with diced pineapple pieces and serve your tangy and sweet pani puri recipe.
• Filling Variations: You can use ragda or sprouted moong as stuffing in place of potatoes and red chana.

Serving Ideas: 

Place the golgappas (pani puri ki puris) on a plate. 

Arrange small glasses or bowls with chilled pani puri ka pani on the side with a garnish of boondi.

Serve a classic sukha puri at the end.