Spicy, sweet, and tangy, Pani puri is a popular street food, served all over India. A round, ball-shaped, hollow puri, is filled with spicy, flavorful potato and black chickpeas mixture, filled with flavor bursting, lip-smacking, spicy, tangy mint-cilantro pani (water).

Sharing 3 different flavors of pani (water) from traditional mint-cilantro, to more trendy strawberry and pineapple ones. Enjoy this popular street food at home with my healthier, guilt-free HOMEMADE AIR FRY PANI PURI This recipe is VEGAN

PANI PURI / GOL GAPPE / PUCKHA / PANI KE BATASHE

A popular street food from India, Pani puri. I remember growing up as a kid, I was so crazy about this pani puri. I could eat pani puri for breakfast, lunch, dinner. Oh ya…and still crave for more…LOL!!!

Things change as you grow older, I still absolutely love these, but the fact the puri where deep-fried, it happened like a once a year treat. Thanks to technology, ever since I started making HOMEMADE AIR FRY PANI PURI,  we can’t stop eating these healthier, guilt-free pani puri. These taste heavenly, and the fact these puri are not deep fried, I could eat these puri whole day. I make these air fry pani puri quite often and my whole family devoured it.

Pani puri mainly consists of three steps, making puri, making pani and masala for pani puri, and finally assembling the pani puri. You can make puri at home or use store bought ones.

I make my puri at home, I use air fryer to air fry these puri, thus making it healthier than the deep fried ones. I like to include fresh ingredients and fruits into our diet. Mint-cilantro pani is my favorite and a must whenever we make pani puri. Along with this traditional mint-cilantro, I also like to serve some fresh Strawberry pani and tropical pineapple pani.

Pani is made using fresh ingredients, some ginger, green chili, roasted cumin powder, pink Himalayan salt, lemon or tamarind juice.

For the masala, I use boiled potatoes, kala chana, red chili powder, roasted cumin powder, pink Himalayan salt, fresh cilantro and salt to taste. Mix everything and the filling or masala is ready for the puri.

Occasionally, I also used mung beans sprouts, or ragda (white peas) curry instead of potato-kala chana filling. Checkout how I sprout mung beans at home – HOW TO GROW SPROUTS – LENTILS AND BEANS

When in season I prefer fresh fruits and use them to make pani or chutneys for my chaat recipes. I also do keep this sweet and tangy, TAMARIND CHUTNEY, incase we can’t find fresh berries or pineapple to go with our pani puri.

Making pani puri is a such a fun activity to do with your kids. I just keep everything in the separate bowls, and let my kids make their own pani puri. They can make the puri according to their taste, add more or less filling or pani.

My daughter is crazy about strawberry pani and my son devoured pineapple one. My hubby loves spices food, so this mint-cilantro is just perfect for him. I love this time with my family, when we all have something to share and enjoy together as a family. So blessed!!

Pic Shown: Mint-cilantro pani, strawberry pani, pineapple pani

INGREDIENTS FOR MINT CILANTRO PANI PURI

1 bunch fresh cilantro, leaves + stem roughly chopped ( around 1 cup firmly packed )

1/2 cup fresh mint leaves, firmly packed

2-3 green chili, adjust to taste

1/2 inch ginger

2-3 lemons, adjust to taste

1/2 teaspoon ROASTED GROUND CUMIN

1/2 teaspoon PINK HIMALAYAN SALT

4 cups water

4 tablespoon BOONDI (optional)

salt to taste

MINT CILANTRO PANI PURI 

Mint Cilantro pani puri is quite refreshing, minty flavored with the burst of freshness from the mint. This is the traditional pani ( flavored water ) served with pani puri. Here’s how I make this mint cilantro pani. 

In a blender jar, add cilantro ( leaves + stems ) roughly chopped, mint, ginger, roasted cumin seeds, pink Himalayan salt, lemon juice from one lemon, and just enough water to grind it to a fine paste. 

Note: Lemon juice helps prevent the mint leaves from turning dark while grinding.

Transfer mint-cilantro paste into a large serving bowl, add remaining water, mix well. Adjust the seasoning as per taste. Add more salt or lemon juice as required. Refrigerate for atleast an hour before serving. Just before serving add the boondi, mix and serve. Enjoy this minty, fresh mint-cilantro pani with some HOMEMADE AIR FRY PANI PURI 

Note: Boondi turns soft once added to the pani. If you prefer soft boondi then add it at the time of refrigeration. For crunchy boondi add it just before serving.

Pic Shown: Mint-cilantro pani for pani puri

INGREDIENTS FOR STRAWBERRY PANI PURI

1 cup fresh strawberry, hulled and quartered

10-12 fresh mint leaves

1/8 inch ginger

1-2 lemon, adjust to taste

1/4 teaspoon ROASTED GROUND CUMIN

1/2 teaspoon PINK HIMALAYAN SALT

1/2  teaspoon CHIA SEEDS

1 cup water

HONEY or sweeter preferred, adjust to taste (optional)

salt to taste

STRAWBERRY PANI PURI 

Strawberry pani puri is quite refreshing, fruity flavored with the burst of freshness from the strawberries. Here’s how I make Strawberry pani.

Wash and hull the strawberries. Cut the strawberries into quarter.

In a blender jar, add strawberries, mint, ginger, roasted cumin seeds, pink Himalayan salt, lemon juice from one lemon, and just enough water to grind it to a fine puree. 

Remove the strawberry puree into the serving bowl, add remaining water, adjust the seasoning as per taste. Add more salt or lemon juice as required. Add some chia seeds, mix well. Enjoy this sweet and tangy, fresh strawberry pani with some HOMEMADE AIR FRY PANI PURI

Note: You can adjust the consistency of this strawberry pani by adding more water as per taste.

Pic Shown: Strawberry Pani Puri

INGREDIENTS FOR PINEAPPLE PANI PURI

1 fresh pineapple

10-12 fresh mint leaves

1/4 inch ginger

1-2 lemons, adjust to taste

1/2 teaspoon ROASTED GROUND CUMIN

1/2 teaspoon PINK HIMALAYAN SALT

water, as needed

HONEY or sweeter preferred, adjust to taste (optional)

salt to taste

PINEAPPLE PANI PURI 

Fresh, citrusy, full of tropical vibrant flavors. Pineapple pani puri is a perfect balance of sweet and tart flavors in just one bite. Here’s how I make pineapple pani.

Using a sharp kitchen knife, peel the outer peel of the pineapple. Slice the pineapple into quarters, and cut the core. Cut the pineapple into chunks. I use this JUICER to make fresh pineapple juice. 

To make fresh pineapple juice, add the pineapple chunks, along with a piece of ginger and few mint leaves.

In a bowl, add fresh pineapple juice, roasted cumin powder, pink Himalayan salt, lemon juice to taste, adjust the seasoning as per taste. Add more salt or lemon juice as required. Enjoy this sweet and tangy, fresh pineapple pani with some HOMEMADE AIR FRY PANI PURI

Note: You can adjust the consistency of this pineapple pani by adding water as per taste.

Pic Shown: Pineapple Pani Puri

INGREDIENTS FOR PANI PURI MASALA

3 medium boiled, peeled and mashed potatoes, around 2 cups

1/2 cup boiled KALA CHANA ( black chickpeas )

1/2 teaspoon RED CHILI POWDER

1/2 teaspoon ROASTED GROUND CUMIN

1/2 teaspoon AMCHUR POWDER / chaat masala

1/2 teaspoon PINK HIMALAYAN SALT

Handful of fresh cilantro, chopped

salt to taste

MASALA FOR PANI PURI

In a bowl, add mashed potato, kala chana, red chili powder, roasted cumin seeds powder, amchur powder, pink salt, chopped cilantro, and salt to taste.

Note: To cook kala chana, I use this recipe HOW TO COOK CHICKPEAS

Mix everything with a spoon. Masala for pani puri is ready.

Pic Shown: HOMEMADE AIR FRY PANI PURI, mint-cilantro pani, strawberry pani, pineapple pani, masala for pani puri

HOW TO ASSEMBLE PANI PURI

Take one puri, and with your thumb or index finger, make a hole in the middle of the puri.

Take some masala, and stuff the puri with it.

Note: Stuffing can be added as per taste, more or less.

The puri is ready to be devoured with the pani. Enjoy with your choice of pani, mint-cilantro, strawberry or pineapple pani.

Pic Shown: Mint-cilantro pani puri, Strawberry pani puri, Pineapple pani puri

PRO TIPS FOR BEST PANI PURI

You can use HOMEMADE AIR FRY PANI PURI or store bought ones. We love our homemade air fry pani puri, they taste amazing and are way more healthier than the deep fried store bought ones.

The flavors of this dish, depend a lot on how flavorful the pani is. Use the fresh ingredients, fresh mint, cilantro, strawberries, pineapple, for the best results.

Refrigerate the pani for a minimum of an hour, this allows all the flavors to blend in well and also pani puri tastes amazing with cold pani.

Assemble the puri only when you are ready to serve, otherwise the puri turns soggy.

FAQ ABOUT PANI PURI

DO I NEED TO REFRIGERATE THE PANI

No, you can use the pani for pani puri at room temperature. But, it tastes better when it is cold.

Alternatively, you can use some ice cold water to grind, while making the pani and serve it right away.

CAN I STORE PANI

Pani for pani puri tastes best fresh, however you can refrigerate it for a day. The mint-cilantro pani turns little dark the next day. For strawberry pani it is best if consumed the same day.

Alternatively, you can also freeze the mint-cilantro paste, for up to a 3 months. I use ice tray to freeze the paste into ice cubes. Once frozen, I store the paste ice cubes in a ziploc bag. At the time of serving, I just add few paste ice cubes to the water, let it defrost and serve with some pani puri. Same can be done with strawberry and pineapple pani.

CAN I USE CHICKPEAS

Yes, you can use chickpeas instead of kala chana works fine. I also serve it sometimes with mung beans sprouts or RAGDA (white peas).

HOW DOES MINT-CILANTRO PANI TASTE

Refreshingly minty, burst of tanginess from the lemons and vibrant color and flavor from the cilantro. Use fresh mint and cilantro for best results.

HOW DOES STRAWBERRY PANI TASTE

Medley of sweet, tangy and salty. Adjust the taste as per liking. Depending upon how sweet the strawberries are you can add honey or preferred sweetener. Also, add lemon juice as per taste.

HOW DOES PINEAPPLE PANI TASTE

Mix of tropical flavors, sweet, citrusy, and slightly salty. Ripe pineapple are sweet, and you may not need to add any sweetener, natural or artificial. Lemon juice helps balance nice citrusy, tangy flavor.

CAN I USE LIME JUICE

Yes, you can use lime juice instead of lemon.

Green raw mango, or even tamarind pulp may be used to add the tangy flavor to the pani.

CAN I USE CHAAT MASALA

Yes, you can use chaat masala instead of amchur powder.

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