Pani puri, a beloved street food in Mumbai, comes in various flavors and styles, each offering a unique culinary experience. Here are some popular types of Pani Puri recipes found across the bustling streets of Mumbai. Getting the Puris right is all about the formula. We want crispy puris that hold their shape but aren’t too stubborn and remain crunchy when we try to poke them to fill them up with masala and pani.

u1`

1. Traditional Pani Puri Recipe

• Ingredients:
  • Puris (hollow, crispy shells)
  • Spiced mashed potato filling
  • Tangy tamarind chutney
  • Spicy mint-coriander water (pani)
• Preparation:
  • Fill each puri with a spoonful of mashed potato.
  • Dip the filled puri into the mint-coriander water.
  • Top with tamarind chutney.
  • Serve immediately for a burst of flavor.

2. Ragda Pani Puri:

• Ingredients:
  • Puris
  • Ragda (spiced chickpea curry)
  • Sweet and tangy tamarind chutney
  • Spicy green chutney
  • Tangy
• Preparation:
• Stuff each puri with a spoonful of ragda.
• Add tamarind and green chutney as per taste.
• Dip the stuffed puris in tangy pani.
• Garnish with chopped onions and sev (crispy chickpea noodles) for added crunch.

• This sweet chutney is called as Meetha (which means sweet) Pani. The spicy water is called Teekha (which means spicy) Pani. Both are added to the puri along with the main filling which consists of boiled potatoes, cooked chickpeas, moong sprouts, or a thick dry curry made from white peas which is called Ragda.

3. Dahi Puri:

• Ingredients:
  • Puris
  • Whisked yogurt (dahi)
  • Boiled and mashed potatoes
  • Sweet tamarind chutney
  • Spicy green chutney
• Preparation:
  • Fill each puri with mashed potatoes.
  • Top with a generous amount of whisked yogurt.
  • Drizzle with tamarind and green chutney.
  • Sprinkle with chaat masala and chopped coriander for enhanced flavor.

4. Masala Puri:

• Ingredients:
  • Puris
  • Spiced chickpeas (masala)
  • Tangy tamarind chutney
  • Mint-coriander pani
• Preparation:
  • Stuff each puri with a spoonful of spiced chickpeas.
  • Dip the stuffed puris in mint-coriander pani.
  • Drizzle with tangy tamarind chutney for an explosion of flavors.

Contents

Khatai paste: 4 tsp
Coriander Masala Paste, 3–4 tsp
Black salt: 1 tsp. or as per taste
Salt: half teaspoon or as per taste
Roasted cumin powder, 1 tsp
Make spicy, sour water like this
To make spicy water, put mango sour paste and green coriander masala paste in a big bowl.
Now add 1 liter of water and mix. Then add black salt, plain white salt, and roasted cumin powder and mix all the spices well.
Delicious spicy sour water is ready.

Sweet and Sour Golgappa Water
Mango sour paste: 4 tsp
Coriander Masala Paste: 2–3 tsp
Roasted cumin powder, 1 tsp
Black salt: 1 tsp. or as per taste
Salt: half teaspoon or as per taste
Sugar: half cup (100 grams)
Fennel powder, 1 tsp
Small cardamom powder, half teaspoon

Prepare water like this

Add mango sour paste and green coriander masala paste in a big vessel.
-Now add roasted cumin powder, black salt, plain white salt, sugar, fennel powder, cardamom powder, and 1-liter water and mix while stirring till the sugar dissolves.
Delicious, sweet Golgappa water is ready

Conclusion: Pani Puri Recipe

Mumbai’s vibrant street food scene offers a delightful array of Pani Puri variations, each boasting a distinct blend of spices, textures, and flavors. Whether you prefer the traditional tangy kick of the classic Pani Puri or the creamy richness of Dahi Puri, there’s a Pani Puri type to tantalize every taste bud in the bustling city of Mumbai. So, next time you’re strolling through the streets, don’t miss the opportunity to indulge in these mouthwatering delights!