Pani and Filling For Pani Puri - Calcutta Style - Indian Street Food

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Sep. 18, 2014

Pani Puri, The most desired Indian Street Food! I showed you how to make Puris for Pani Puri just a while back, now lets make some pani (tangy water) and masala/chokha (filling) for the same in Calcutta Style! Lets make it!


For pani
Mint 1 Bunch (100 gm) (Handful)
Coriander 1 Bunch (100 gm) (Handful)
Tamarind pulp 1/4 Cup (4 tbs)
Green chili 1
Ginger 1 Inch (1 inch peice)
Black salt 1 Teaspoon
Cumin powder 1 1/2 Teaspoon
Coriander powder 1 Teaspoon
Pepper 1/2 Teaspoon
Red chili powder 1/2 Teaspoon
Lemon juice 1 Teaspoon
Amchoor powder 1 Teaspoon
Water 1500 Milliliter (5 Glass)
For masala
Potatoes 6 , boiled (6
Kala chana 1/4 Cup (4 tbs) , boiled
Onions 1/4 Cup (4 tbs)
Remaining mint/ coriander 1 1/2 Tablespoon
Salt To Taste
Black salt To Taste
Red chili powder/Crushed red chili 1 Teaspoon
Cumin powder 1 Teaspoon
Coriander powder 1 Teaspoon
Amchoor powder 1/2 Teaspoon



For the pani, take a blender jar, put in a handful of coriander, mint, green chili and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala/filling.

Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready.

3.     For Masala/Filling: In a mixing bowl, add the potatoes and mash them. Tip in the onions, kala chana, residue of mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready.


4.     Serve it with crispy puris.


Find the perfect crispy Puri recipe here

Recipe Summary

Difficulty Level: Very Easy