Pani Puri Platter

Name: Pani Puri Platter
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 3 cups fresh Mint Leaves; 2 cups roughly chopped Coriander Leaves; 1/2 cup Tamarind pulp; 1 tsp Roasted Cumin powder; 1 tsp Black Salt; 3 tbsp Pani puri masala; 1 tsp Black Pepper powder; 1-2 tbsp Lemon juice; 1-2 cups Ice-cubes; 2 litres water; 1 cup Boondi or Gram flour Pearl Drops; 400 gm boiled and mashed Potatoes; 1 tsp Salt; 1 tsp Chat Masala; 1 large chopped Onion; 3 tbsp chopped Coriander Leaves; 2 finely chopped Green Chillies; 1/2 cup Ragda masala (as prepared); 1/4 cup Pomegranate arils; 500 gm dry Chickpeas or Kabuli Chana or Chole; 1-2 tbsp Oil; 1-2 large chopped Onions; 1-2 large chopped Tomatoes; 1 tsp Salt or to taste; 1 tsp Coriander powder; 1/2 tsp Turmeric powder; 1-2 tbsp Chole Masala; 1-2 tsp Kashmiri Red Chilli powder; 1-2 finely chopped Green Chillies; 1 tsp dry Mango powder or Amchur

ZMA @zesty5

#CA26
#Week5
#Tamarind
#cookpadindia
#Streetfood
#Snack
#Starters
Everyone's favourite called by various names, but for the lovers of Pani Puri, name doesn't matter much. Iam one such lover of this magnanimously superb starter of India. And what better way than to enjoy them super chilled in the scorching heat. It's the perfect one for the Season. And also a quickie to whip up anytime.
Puris are available aplenty throughout the Country in any grocery store. Serve these little beauties with chilled Pani and other related goodies that go with it and actually make it complete. This is one snack that can be relished on each single day without feeling bored or fed up. The magic of it is so amazing. Words cannot express an Indian's love for these tiny beauties.

The best part is that i made both Chole or Dry Chickpeas masala and Ragda masala with dry White Peas or Safed Matar. Also I made a healthy boiled Potato stuffing too. All these compliment each other and the most important of all, the Pani for the Puris or the Pani Puri water is made with spices, Mint, Coriander Leaves and Tamarind pulp. A complete platter that is a perfect and a flavourful treat for your tastebuds.
Happy Snacking Everyone!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

For the Pani -
3 cupsfresh Mint Leaves
2 cupsroughly chopped Coriander Leaves
1/2 cupTamarind pulp
1 tspRoasted Cumin powder
1 tspBlack Salt
3 tbspPani puri masala
1 tspBlack Pepper powder
1-2 tbspLemon juice
1-2 cupsIce-cubes
2 litreswater
1 cupBoondi or Gram flour Pearl Drops
For the Potato stuffing -
400 gmboiled and mashed Potatoes
1 tspSalt
1 tspChat Masala
1large chopped Onion
3 tbspchopped Coriander Leaves
2finely chopped Green Chillies
1/2 cupRagda masala (as prepared)
1/4 cupPomegranate arils
For the Chole -
500 gmdry Chickpeas or Kabuli Chana or Chole
1-2 tbspOil
1-2large chopped Onions
1-2large chopped Tomatoes
1 tspSalt or to taste
1 tspCoriander powder
1/2 tspTurmeric powder
1-2 tbspChole Masala
1-2 tspKashmiri Red Chilli powder
1-2finely chopped Green Chillies
1 tspdry Mango powder or Amchur
2-3 tbspchopped Coriander Leaves
1/2 cupPomegranate arils
For the Ragda - Same as Chole

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Steps

25-30 minutes

1

For the chole : soak the dry chickpeas or the kabuli chana or chole overnight for best results. Heat oil in a pressure cooker. Saute onion and tomatoes until done. Add all the powdered spices and add water as required to pressure cook. Garnish with chopped coriander leaves after the pressure settles down. Let the extra water dry and roast until done. Set aside until use.
2

For the ragda : soak dry white peas or the safed chana overnight. Make masala chana or ragda just the same as chole in a pressure cooker. Heat oil. Saute onion and tomatoes until done. Add all the powdered spices and add water as required to pressure cook. Garnish with chopped coriander leaves after the pressure settles down. Let the extra water dry and roast until done. Set aside until use.
3

For the pani, blend all to make a smooth paste. Sieve that and add around 1 1/2 litres of water to that. Keep in the refrigerator to chill. I make boondi and sev also at home. Check out these recipes on my profile. Enjoy these puris with the tangy water and your favourite stuffings.
4

For the aloo or the potato stuffing, boil potatoes. Mash well and mix in the ingredients as mentioned under it.
5

To serve : Pani or the water for puris is to be chilled before ready to serve. Or add ice-cubes as i did before serving. Make a dent in the centre of each puri at first. Stuff each with any of the 3 stuffings or a single one. It's absolutely one's own choice. Dip it in the tangy pani and relish. Enjoy!

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ZMA @zesty5

on April 28, 2026 23:32

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.