नए तरीकेसे बनाये पानी पूरीका पानी, शर्त लगी अब और कोई तरीका ट्राय नहीं करोगे
नए तरीकेसे बनाये पानी पूरीका पानी, शर्त लगी अब और कोई तरीका ट्राय नहीं करोगे is a medium Indian recipe that serves 4. 150 calories per serving. Recipe by Viraj Naik Recipes on YouTube.
Prep: 27 min | Cook: 12 min | Total: 54 min
Cost: $2.85 total, $0.71 per serving
Ingredients
- 2 tsp Coriander Seeds (dry)
- 2 tsp Cumin Seeds (dry)
- 6 pieces Kashmiri Red Chilies (dry, mild red chilies)
- 1 tbsp Jaggery (grated or powdered)
- 2 tbsp Tamarind Pulp (fresh or concentrate)
- 1 cup Fresh Cilantro Leaves (packed, stems removed)
- 2 pcs Green Chilies (medium, seeded if less heat)
- 1 tbsp Lemon Juice (freshly squeezed half lemon)
- 4 cups Water (cold)
- 1 tsp Salt (to taste)
- 3 pcs Potatoes (medium, boiled and mashed)
- 1 cup Boiled Chickpeas (cooked, drained)
- 0.5 pcs Onion (finely chopped)
- 1.5 tsp Chat Masala (store‑bought)
Instructions
Roast Whole Spices
Heat a heavy‑bottom pan on low flame. Add coriander seeds, cumin seeds and Kashmiri red chilies. Roast slowly, stirring constantly, until the spices turn aromatic and the chilies change color slightly (about 5 minutes).
Time: PT5M
Temperature: low flame
Cool and Coarsely Grind
Transfer the roasted spices to a plate and let them cool completely (about 2‑3 minutes). Then grind them coarsely using a spice grinder or mortar and pestle – do not make a fine powder.
Time: PT5M
Blend the Base Liquid
In a blender add the ground spice mix, jaggery, tamarind pulp, fresh cilantro, green chilies, lemon juice and 4 cups cold water. Blend on medium speed until the mixture is smooth but still slightly textured (about 5 minutes).
Time: PT5M
Season the Pani
Pour the blended liquid into a large mixing bowl, add salt and stir well. Taste and adjust: add a little more jaggery for sweetness or more tamarind for tanginess, and extra salt if needed.
Time: PT2M
Pressure Cook Potatoes
Place the three medium potatoes in a pressure cooker with enough water to cover them. Cook on high pressure for 8 minutes, then quick‑release. Peel while warm and mash until smooth.
Time: PT12M
Temperature: high pressure
Prepare the Filling
In a bowl combine the mashed potatoes, boiled chickpeas, half a finely chopped onion, chat masala and a pinch of salt. Mix until evenly incorporated.
Time: PT5M
Final Chill and Serve
Refrigerate the pani for at least 30 minutes (or up to 2 days). Serve chilled with ready‑made puris, the potato‑chickpea filling, chopped onions, sev and fresh cilantro as garnish.
Time: PT5M
Temperature: cold
Nutrition Facts
- Calories
- 150
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 2g
- Fiber
- 4g
Dietary info: Vegetarian, Vegan (if jaggery is plant‑based), Gluten‑Free (water only)
Allergens: Wheat (in puri)
Ingredient Substitutions
- Instead of Coriander Seeds: Cilantro seeds
- Instead of Cumin Seeds: Ground cumin (use half amount)
- Instead of Kashmiri Red Chilies: Paprika
- Instead of Jaggery: Brown sugar, Palm sugar
- Instead of Tamarind Pulp: Tamarind concentrate (use less)
- Instead of Fresh Cilantro Leaves: Parsley (different flavor)
- Instead of Green Chilies: Jalapeño (less authentic)
- Instead of Lemon Juice: Lime juice
- Instead of Salt: Sea salt, Black salt
- Instead of Potatoes: Sweet potatoes (different flavor)
- Instead of Boiled Chickpeas: Black chickpeas
- Instead of Onion: Shallots
- Instead of Chat Masala: Chaat masala blend (DIY)
Equipment Needed
- Heavy‑Bottom Pan
- Spice Grinder or Mortar & Pestle
- Blender or Food Processor
- Pressure Cooker
- Mixing Bowl
- Serving Bowl
- Wooden Spoon
Critical Steps — Do Not Skip
- Roast spices on low flame until aromatic
- Do not grind the roasted spices too fine – keep them coarse
- Balance sweet (jaggery) and sour (tamarind, lemon) to achieve the signature tangy flavor
- Pressure cook potatoes just until soft to avoid a watery filling
- Adjust water consistency with extra water or salt as needed
Chef Tips from the Video
- Use fresh cilantro leaves for the brightest green color and flavor.
- Toast the spices until you smell their aroma – under‑roasting yields a flat taste.
- For extra zing, add a pinch of roasted cumin powder just before serving.
Troubleshooting
Pani is too thin
Add a little more jaggery or tamarind pulp and blend again; the sweet‑sour base will thicken.
Pani is overly sweet
Increase salt and add a splash of extra lemon juice or a pinch of black salt to balance.
Filling is mushy
Mash potatoes less and keep chickpeas slightly whole for texture; drain any excess moisture.
Storage
Refrigerator: Store the pani in an airtight container for up to 2 days. Stir before each use.
Freezer: Not recommended – freezing changes texture.
Room temperature: Do not keep at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the pani a day ahead and keep it chilled; flavors meld beautifully.
- The potato‑chickpea filling can be made 12 hours in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Pani Puri water in Indian street food culture?
Pani puri (also called golgappa or phuchka) is a beloved snack across India, originating from the northern regions and spreading nationwide. The tangy‑spicy water is the soul of the dish, combining sweet, sour, salty and hot flavors that reflect the Indian love for balanced taste profiles.
What are the traditional regional variations of Pani Puri water in North Indian cuisine?
In North India, the water often features tamarind, mint, coriander and black salt, while in Bengal (phuchka) it is more mustard‑y and includes crushed peanuts. The recipe here follows the classic North Indian style with roasted spices, jaggery and tamarind.
How is authentic Pani Puri water traditionally served in Indian street stalls?
Street vendors serve the water chilled in large metal bowls, allowing customers to scoop it into puris that have been pre‑filled with a potato‑chickpea mixture, then topped with chopped onions, sev and fresh cilantro. The water is poured directly into each puri just before eating for maximum crunch.
During which Indian festivals or occasions is Pani Puri commonly enjoyed?
Pani puri is a popular snack at festivals like Diwali, Holi and regional fairs, as well as at family gatherings and casual evenings. Its bite‑size nature makes it perfect for sharing during celebrations.
What makes this Pani Puri water special compared to other Indian snack recipes?
The unique step of roasting whole spices on low flame and grinding them coarsely adds depth and a subtle smoky aroma that many quick‑mix recipes lack. Balancing jaggery with tamarind creates a nuanced sweet‑tart profile that stays true to street‑style flavors.
What are the most common mistakes to avoid when making this Pani Puri water?
Common errors include over‑roasting the spices (causing bitterness), grinding them too fine (making the water cloudy), and not balancing sweet and sour components. Also, using hot water for blending can cause splatter and affect texture.
Why does this recipe use whole roasted spices instead of pre‑ground masala?
Whole spices retain their essential oils until roasted, delivering a fresher, more vibrant flavor. Pre‑ground masala can lose potency over time, resulting in a flat‑tasting pani.
Can I make the Pani Puri water ahead of time and how should I store it?
Yes, the water can be prepared up to 48 hours in advance. Store it in an airtight container in the refrigerator and stir before serving. Add a few ice cubes if you prefer it extra cold.
What does the YouTube channel Viraj Naik Recipes specialize in?
The YouTube channel Viraj Naik Recipes focuses on Indian home‑cooking tutorials, especially street‑food classics, quick weeknight meals, and detailed technique breakdowns for authentic flavors.
How does the YouTube channel Viraj Naik Recipes' approach to Indian snack cooking differ from other Indian cooking channels?
Viraj Naik Recipes emphasizes step‑by‑step precision, such as low‑heat roasting of spices and proper texture control, while many other channels skip these nuances. The channel also provides cost‑effective ingredient sourcing and extensive troubleshooting tips.
Last updated: August 28, 2026
