Home Made Pani Puri @mukeem03
Home Made Pani Puri 😋 @mukeem03 is a easy Indian recipe that serves 4. 200 calories per serving. Recipe by Sadim Khan on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr 5 min
Cost: $11.99 total, $3.00 per serving
Ingredients
- 1 cup Dried Green Peas (soaked overnight, drained)
- 3 cups Water (for cooking ragda)
- 2 medium Tomato (chopped)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Salt
- 1 cup Fresh Cilantro (Coriander) (packed leaves and tender stems)
- 2 Green Chili (seeded for less heat, optional)
- 1 inch Ginger (peeled)
- 2 tbsp Lemon Juice (freshly squeezed)
- 2 tbsp Pani Puri Masala (store‑bought spice mix)
- 1 tsp Chaat Masala
- 1 cup Ice Cubes (to chill the pani)
- 12 Ready‑Made Puri (6‑inch diameter, store‑bought)
- 2 cups Vegetable Oil (neutral oil for deep frying)
Instructions
Cook Ragda
In a medium saucepan combine the soaked peas, 3 cups water, turmeric, red chili powder and salt. Bring to a boil, then reduce to a simmer and cook until peas are very soft, about 15‑20 minutes. Add the chopped tomatoes and simmer another 5 minutes.
Time: PT20M
Make Cilantro‑Ginger Chutney
Place cilantro, green chilies, ginger, lemon juice and ¼ cup water in a blender. Blend until smooth, then season with a pinch of salt.
Time: PT5M
Prepare Pani (Spiced Water)
In a large mixing bowl combine 4 cups cold water, pani puri masala, chaat masala, a pinch of salt, the cilantro‑ginger chutney and the ice cubes. Stir well and refrigerate until ready to serve.
Time: PT5M
Fry Puri
Heat vegetable oil in a deep frying pan to 350°F (180°C). Gently slide one puri into the oil; it should puff up within 20‑30 seconds. Flip once, then remove with a slotted spoon onto paper towels. Repeat with remaining puris, frying a few at a time.
Time: PT10M
Temperature: 350°F
Assemble and Serve
Make a small hole in the top of each fried puri. Spoon a little ragda into the cavity, add a drizzle of cilantro‑ginger chutney, then either dip the puri into the chilled pani or pour a spoonful of pani over it. Serve immediately while the puris are crisp.
Time: PT5M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan (if oil is plant‑based)
Allergens: Wheat (puri)
Ingredient Substitutions
- Instead of Dried Green Peas: Canned peas
- Instead of Red Chili Powder: Paprika
- Instead of Fresh Cilantro (Coriander): Fresh parsley
- Instead of Lemon Juice: Lime juice
- Instead of Ready‑Made Puri: Homemade puri dough
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Medium Saucepan
- Blender or Food Processor
- Deep Frying Pan or Kadai
- Slotted Spoon
- Mixing Bowl
- Serving Bowl
- Ice Cube Tray (optional)
Critical Steps — Do Not Skip
- Cook ragda until peas are completely soft; undercooked peas give a gritty texture
- Balance the flavors in the pani – it should be tangy, spicy and refreshing
- Fry puris at the right temperature (350°F) so they puff without absorbing excess oil
Chef Tips from the Video
- Add a pinch of black salt (kala namak) to the pani for an authentic tang
- Garnish each puri with a tiny dollop of sweet tamarind chutney for contrast
- Use a thermometer to maintain consistent oil temperature, which gives uniformly puffed puris
Troubleshooting
Peas remain hard after simmering
Add a little more water and continue cooking; you can also pressure‑cook the soaked peas for 5‑7 minutes.
Pani is too salty or too spicy
Dilute with additional cold water and add a splash more lemon juice to balance the flavors.
Fried puris are soggy
Make sure the oil is at 350°F before adding puris and fry them in small batches; drain on paper towels immediately.
Storage
Refrigerator: Ragda: up to 3 days in an airtight container; Pani: up to 2 days, keep chilled
Freezer: Ragda can be frozen for up to 1 month; thaw before reheating
Room temperature: Fried puris are best eaten fresh; they become soggy after a few hours
Make-Ahead Tips
- Soak peas the night before to reduce cooking time
- Prepare ragda a day ahead and refrigerate; reheat gently before serving
- Blend the cilantro‑ginger chutney and chill it with the pani
- Keep puris un‑fried until just before Iftar for maximum crispness
Frequently Asked Questions
What is the cultural significance and history of Pani Puri in Indian street food culture?
Pani Puri, also known as Golgappa or Phuchka in different regions, is a beloved Indian street snack that dates back to the 14th‑century Mughal era. It represents the vibrant street‑food tradition of Mumbai and is especially popular during festivals and Ramadan Iftar gatherings.
What are the traditional regional variations of Pani Puri across India?
In Maharashtra it is called Pani Puri with tangy tamarind water; in Bengal it is Phuchka with spicy mustard‑seed water; in North India it is Golgappa with sweet‑sour tamarind and mint water. Each region tweaks the filling and spice blend to suit local tastes.
How is Pani Puri traditionally served in Mumbai during Ramadan?
In Mumbai, families prepare fresh ragda, mint‑coriander chutney, and chilled spiced water, then fry store‑bought puris just before Iftar. The puris are filled and dipped quickly so they stay crisp, making it a refreshing, energizing snack after the fast.
What occasions or celebrations is Pani Puri traditionally associated with in Indian culture?
Pani Puri is a staple at festivals like Diwali, Holi, and Navratri, as well as at weddings, fairs, and Ramadan Iftar gatherings. Its bite‑size format makes it perfect for sharing with large groups.
What are the authentic traditional ingredients for Pani Puri versus acceptable substitutes?
Authentic ingredients include dried green peas for ragda, fresh cilantro, green chilies, ginger, lemon juice, and a specific Pani Puri masala blend. Substitutes can be canned peas, parsley for cilantro, or a homemade spice mix using cumin, black salt, and dried mango powder.
What other Indian dishes pair well with Pani Puri for a complete Iftar spread?
Pani Puri pairs nicely with samosas, pakoras, fruit chaat, and a light cucumber raita. A sweet ending such as gulab jamun or fresh fruit salad balances the tangy, spicy flavors.
What are the most common mistakes to avoid when making Pani Puri at home?
Common errors include under‑cooking the peas, over‑seasoning the pani, and frying puris at too low a temperature which makes them soggy. Follow the critical steps: ensure peas are soft, balance the water flavors, and keep oil at 350°F.
Why does this Pani Puri recipe use a pre‑made puri instead of homemade dough?
Using ready‑made puris saves time and guarantees uniform puffing, which is essential for a quick Iftar preparation. Homemade dough requires rolling and drying, which can be labor‑intensive and affect texture if not done correctly.
Can I make the ragda ahead of time and how should I store it before serving?
Yes, ragda can be prepared a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove before serving, adding a splash of water if it thickens.
What does the YouTube channel Sadim Khan specialize in?
The YouTube channel Sadim Khan focuses on easy, home‑cooked Indian recipes, especially fast‑track meals for students and busy families, with a strong emphasis on Ramadan and festive cooking.
Last updated: September 6, 2026
