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Jan 7, 2013 09:28 AM

Pani Puri recipe (tags: indian, chaat, pani puri, golgappa)

I've recently become addicted to pani puri. Couple of Q's:

1. I have access to store made pani. How long do these fried things last in airtight containers? Do they get stale quickly?

2. Need a recipe for the filling + water. I've become accustomed to the taste of mint-based water....

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  1. Pani is the spiced water. The small round puffs are the puri. I've never had mint pani before. If you have an indian store near you, get the MDH brand pani masala. It's very good. For the filling, use cubed boiled potato, boiled chickpeas, and chopped onion. You can also add chopped green chillis, chopped cilantro, mint chutney, tamarind chutney etc if you want.

    2 Replies
    1. re: boogiebaby

      whoops, clearly I meant "puri" and not pani.

      There's usually 2 types of water available correct, one a green color and one a tamarind color.

      What's the green colored water if not mint?

      1. re: ns1

        I have had coriander (dhania) flavored water as well as mint.