18 Delicious Pani Poori Recipes Spicy

Nothing beats the thrill of biting into a crispy, hollow pani poori, only to be greeted by an explosion of spicy, tangy flavors! Whether you’re a seasoned fan or new to this Indian street food sensation, our roundup of 18 delicious pani poori recipes will inspire you to bring this vibrant, flavor-packed experience right into your kitchen. Ready to dive into a world of taste? Let’s get started!

Spicy Mint Pani Poori

Unleash a burst of flavors with this Spicy Mint Pani Poori, a street food favorite that’s both refreshing and fiery. Perfect for summer gatherings, it’s a hands-on dish that invites everyone to customize their bite.

Ingredients

• 1 cup fresh mint leaves, tightly packed
• 1/2 cup fresh cilantro, roughly chopped
• 2 green chilies, stemmed and roughly chopped
• 1 tbsp roasted cumin powder
• 1 tsp black salt
• 1/2 tsp chaat masala
• 4 cups cold water
• 1 tbsp tamarind paste, thick and tangy
• 1/2 cup boiled potatoes, diced small
• 1/2 cup cooked chickpeas, tender
• 1/4 cup finely chopped red onions
• 24 store-bought poori shells, crisp and hollow

Instructions

1. Blend mint leaves, cilantro, green chilies, cumin powder, black salt, and chaat masala with 1 cup water until smooth. Tip: For a smoother pani, strain the mixture through a fine sieve.
2. Transfer the blended mixture to a large bowl. Stir in remaining 3 cups water and tamarind paste. Chill for 30 minutes to let flavors meld. Tip: The colder the pani, the more refreshing the poori.
3. In a separate bowl, mix boiled potatoes, chickpeas, and red onions. Tip: Lightly mash some chickpeas for a creamier texture.
4. To serve, gently crack the top of each poori shell. Fill with a spoonful of the potato-chickpea mixture.
5. Pour the chilled mint pani into each poori just before eating to maintain crispness.

Makes for a crunchy, juicy explosion with each bite. The cool mint pani contrasts beautifully with the spicy, tangy fillings. Serve immediately for the ultimate texture experience.

Sweet Tamarind Pani Poori

Zesty and refreshing, Sweet Tamarind Pani Poori is a street food favorite that packs a punch. This recipe brings the vibrant flavors of India to your kitchen with minimal fuss.

Ingredients

• 1 cup semolina flour, finely ground
• 1/4 cup all-purpose flour, unbleached
• 1/2 tsp carom seeds, aromatic
• 1/2 cup water, ice-cold
• 1/2 tsp salt, fine
• 1 cup tamarind pulp, rich and tangy
• 1/2 cup jaggery, finely grated
• 1 tsp roasted cumin powder, earthy
• 1/2 tsp black salt, pungent
• 1/4 tsp red chili powder, fiery
• 2 cups mint leaves, fresh and vibrant
• 1/2 cup cilantro, finely chopped
• 4 cups water, chilled

Instructions

1. In a large bowl, mix semolina flour, all-purpose flour, carom seeds, and salt. Tip: Sift the flours to avoid lumps.
2. Gradually add ice-cold water, kneading into a firm dough. Cover with a damp cloth for 30 minutes.
3. Roll the dough into small, thin circles. Fry in hot oil at 350°F until golden and puffed. Drain on paper towels.
4. For the pani, blend tamarind pulp, jaggery, cumin powder, black salt, red chili powder, mint, and cilantro with chilled water until smooth. Strain through a fine sieve. Tip: Adjust jaggery for desired sweetness.
5. To serve, make a small hole in each poori, fill with a spoonful of mashed potatoes or chickpeas, and dunk into the pani. Tip: Serve immediately to maintain crispness.

The crispy poori contrasts beautifully with the sweet and tangy pani, offering a burst of flavors. Try garnishing with sev or diced onions for added crunch.

Tangy Lemon Pani Poori

Kick off your culinary adventure with this Tangy Lemon Pani Poori, a refreshing twist on the classic street food that’s bursting with flavors.

Ingredients

• 1 cup semolina flour, finely ground
• 1/4 cup whole wheat flour, for binding
• 1/2 tsp baking soda, for puffing
• 1/2 cup cold water, to knead
• 1 tbsp fresh lemon juice, zesty and tangy
• 1 tsp cumin powder, aromatic and earthy
• 1/2 tsp black salt, for a unique tang
• 1/4 tsp chaat masala, spicy and tangy
• 1 cup mint leaves, fresh and vibrant
• 1/2 cup cilantro, fresh and fragrant
• 2 green chilies, finely chopped for heat
• 1 tbsp ginger, freshly grated
• 4 cups cold water, for the pani
• 1 tsp sugar, to balance flavors

Instructions

1. In a large bowl, mix semolina flour, whole wheat flour, and baking soda.
2. Add cold water gradually, kneading into a stiff dough. Tip: The dough should not stick to your hands.
3. Cover the dough with a damp cloth, let it rest for 30 minutes.
4. Roll the dough into small, thin circles, about 2 inches in diameter.
5. Heat oil to 350°F in a deep fryer, fry the pooris until they puff up and turn golden. Tip: Do not overcrowd the fryer.
6. For the pani, blend mint leaves, cilantro, green chilies, ginger, lemon juice, cumin powder, black salt, chaat masala, and sugar with cold water until smooth. Tip: Strain for a smoother texture.
7. Chill the pani for at least 1 hour before serving.
8. To serve, make a small hole in each poori, fill with pani, and enjoy immediately.

Unleash the crisp texture of the poori against the cool, tangy pani for a sensational bite. Serve with a side of spicy mashed potatoes for an extra layer of flavor.

Herbal Coriander Pani Poori

Unleash a burst of flavors with this Herbal Coriander Pani Poori, a refreshing twist on the classic street food favorite.

Ingredients

• 1 cup fresh coriander leaves, tightly packed
• 1/2 cup mint leaves, fresh and vibrant
• 2 green chilies, finely chopped for heat
• 1 tbsp ginger, freshly grated
• 1 tsp cumin powder, aromatic and earthy
• 1/2 tsp black salt, for a tangy kick
• 1/4 tsp asafoetida, for depth
• 4 cups cold water, for dilution
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp sugar, to balance flavors
• 20 puris, store-bought or homemade, crisp and hollow
• 1/2 cup boiled potatoes, diced small
• 1/4 cup chickpeas, cooked and tender
• 1 tbsp tamarind chutney, sweet and tangy

Instructions

1. Blend 1 cup fresh coriander leaves, 1/2 cup mint leaves, 2 green chilies, 1 tbsp ginger, 1 tsp cumin powder, 1/2 tsp black salt, and 1/4 tsp asafoetida into a smooth paste using a blender.
2. Transfer the paste to a large bowl and mix in 4 cups cold water, 1 tbsp lemon juice, and 1 tsp sugar. Stir well to combine. Tip: For a smoother pani, strain the mixture through a fine sieve.
3. Let the pani chill in the refrigerator for at least 1 hour to enhance the flavors.
4. To assemble, gently crack the top of each puri to create a small opening.
5. Fill each puri with a teaspoon of boiled potatoes and a few chickpeas.
6. Drizzle a few drops of tamarind chutney inside each puri for extra flavor. Tip: Adjust the amount of chutney based on your preference for sweetness.
7. Just before serving, pour the chilled herbal coriander pani into each puri until full. Tip: Serve immediately to maintain the crispness of the puris.

Zesty and refreshing, these Herbal Coriander Pani Pooris offer a crunchy texture with a burst of herbal and tangy flavors. Perfect for a summer gathering, serve them on a platter with extra pani on the side for guests to customize their spice level.

Chilly Garlic Pani Poori

Hungry for a twist on the classic pani poori? This Chilly Garlic Pani Poori packs a punch with bold flavors and a refreshing kick.

Ingredients

• 1 cup finely chopped fresh cilantro
• 1/2 cup mint leaves, tightly packed
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely minced garlic
• 1 tsp finely chopped green chili
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• 4 cups chilled water
• 20 ready-to-fill pani poori shells
• 1/2 cup boiled chickpeas, drained
• 1/4 cup finely diced potatoes
• 1/4 cup tamarind chutney

Instructions

1. In a blender, combine cilantro, mint leaves, lemon juice, garlic, green chili, cumin powder, and black salt. Blend until smooth.
2. Strain the mixture through a fine sieve into a large bowl to remove any coarse bits.
3. Add chilled water to the strained mixture and stir well. Taste and adjust seasoning if necessary.
4. Gently crack open the top of each pani poori shell to create a small hole.
5. Fill each shell with a few chickpeas and a small piece of diced potato.
6. Drizzle a teaspoon of tamarind chutney inside each shell.
7. Pour the chilled garlic-cilantro water into each shell just before serving to maintain crispiness.

Expect a burst of flavors with each bite—spicy, tangy, and utterly refreshing. Serve immediately for the best texture, or let guests assemble their own for a fun, interactive meal.

Refreshing Cucumber Pani Poori

This summer, try the refreshing cucumber pani poori for a quick, hydrating snack. Tear into crispy puris filled with cool cucumber water and tangy tamarind chutney.

Ingredients

• 1 cup chilled, filtered water
• 1/2 cup finely diced English cucumber
• 1/4 cup fresh mint leaves, tightly packed
• 1/4 cup fresh cilantro leaves, tightly packed
• 1 tbsp roasted cumin powder
• 1 tsp chaat masala
• 1/2 tsp black salt
• 1/4 tsp finely ground black pepper
• 12 store-bought puris (crispy hollow shells)
• 1/4 cup sweet tamarind chutney

Instructions

1. In a blender, combine chilled water, diced cucumber, mint leaves, cilantro leaves, roasted cumin powder, chaat masala, black salt, and black pepper. Blend until smooth for the pani.
2. Strain the blended mixture through a fine mesh sieve into a bowl to remove any pulp, pressing down with a spoon. Tip: For extra chill, refrigerate the pani for 30 minutes before serving.
3. Gently crack the top of each puri to create a small opening, being careful not to break it completely.
4. Fill each puri with 1 tsp of sweet tamarind chutney using a small spoon.
5. Pour 2 tbsp of the chilled cucumber pani into each puri just before serving to maintain crispiness. Tip: Serve immediately to prevent the puris from getting soggy.
6. Enjoy the pani pooris in one bite for the full burst of flavors. Tip: For a variation, add a small piece of boiled potato inside the puri before adding the chutney and pani.

With its crisp shell and cooling filling, this cucumber pani poori is a burst of summer in every bite. Serve on a platter with extra chutney on the side for dipping.

Ginger Flavored Pani Poori

Must-try ginger flavored pani poori brings a spicy twist to the classic street snack. Perfect for summer, it’s refreshing with a kick.

Ingredients

• 1 cup semolina flour, finely ground
• 1/4 cup fresh ginger, finely grated
• 2 tbsp mint leaves, freshly chopped
• 1 tbsp coriander leaves, freshly chopped
• 1 tsp cumin powder, freshly roasted
• 1/2 tsp black salt, coarse
• 1/4 tsp chaat masala, aromatic
• 2 cups cold water, filtered
• 1/2 cup tamarind chutney, thick and tangy
• 1/4 cup boiled chickpeas, tender
• 1/4 cup potatoes, boiled and diced
• 1/4 cup yogurt, creamy and chilled
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp red chili powder, vibrant
• Oil for frying, neutral flavor

Instructions

1. In a large bowl, mix semolina flour with enough water to form a stiff dough. Rest for 15 minutes.
2. Roll dough into small, thin circles. Fry in hot oil at 350°F until golden and puffed. Drain on paper towels.
3. Combine grated ginger, mint, coriander, cumin, black salt, chaat masala, and cold water in a blender. Blend until smooth. Strain into a bowl.
4. Mix tamarind chutney with a splash of water to adjust consistency. Set aside.
5. Gently crack the top of each poori. Fill with a teaspoon of chickpeas and potatoes.
6. Drizzle tamarind chutney and ginger-mint water into each poori. Top with a dollop of yogurt.
7. Sprinkle red chili powder and lemon juice over the pooris. Serve immediately.

Zesty ginger water contrasts with sweet tamarind and creamy yogurt. Serve in a platter for guests to assemble their own, ensuring the pooris stay crisp.

Pomegranate Pani Poori

Craving a twist on the classic street food? Pomegranate Pani Poori combines crispy shells with a tangy, sweet filling for a refreshing bite.

Ingredients

• 1 cup fresh pomegranate seeds, juicy and vibrant
• 1/2 cup tamarind chutney, thick and tangy
• 1/4 cup mint leaves, finely chopped and aromatic
• 1/4 cup cilantro, fresh and finely chopped
• 1 tsp roasted cumin powder, earthy and warm
• 1/2 tsp chaat masala, spicy and tangy
• 1/4 tsp black salt, pungent and mineral-rich
• 2 cups water, chilled and filtered
• 12 poori shells, crispy and hollow

Instructions

1. In a large bowl, mix the pomegranate seeds, tamarind chutney, mint leaves, cilantro, roasted cumin powder, chaat masala, and black salt until well combined.
2. Add the chilled water to the mixture and stir gently to create the pani. Tip: For a smoother pani, blend half the mixture before adding water.
3. Let the pani sit for 10 minutes to allow the flavors to meld. Tip: Taste and adjust the seasoning if necessary, keeping in mind the balance of sweet, tangy, and spicy.
4. Just before serving, crack a small hole in the top of each poori shell with your thumb.
5. Fill each shell with a teaspoon of the pomegranate mixture. Tip: Work quickly to prevent the shells from getting soggy.
6. Serve immediately, encouraging guests to eat the poori in one bite for the full experience.

Delight in the burst of flavors and textures—crispy shell, juicy filling, and refreshing pani. For a festive touch, serve on a platter garnished with extra pomegranate seeds and mint leaves.

Spicy Jalapeno Pani Poori

Tantalize your taste buds with this Spicy Jalapeno Pani Poori, a fiery twist on the classic street food. Perfect for those who love a kick in their snacks, it’s quick to make and impossible to resist.

Ingredients

– 1 cup semolina flour, finely ground
– 1/4 cup whole wheat flour, for binding
– 1/2 tsp baking soda, for puffiness
– 1/2 cup water, ice-cold
– 2 tbsp jalapeno, finely chopped (seeds removed for less heat)
– 1/4 cup mint leaves, freshly chopped
– 1/4 cup cilantro, freshly chopped
– 1 tsp cumin powder, aromatic and earthy
– 1/2 tsp black salt, for a tangy edge
– 1/4 tsp chaat masala, for a burst of flavor
– 2 cups yogurt, chilled and creamy
– 1/2 cup tamarind chutney, sweet and tangy
– Oil for frying, high smoke point

Instructions

1. In a large bowl, mix semolina flour, whole wheat flour, and baking soda. Gradually add ice-cold water to form a stiff dough. Tip: The colder the water, the crispier the pooris.
2. Knead the dough for 5 minutes until smooth. Cover with a damp cloth and let it rest for 15 minutes. Tip: Resting the dough ensures even frying.
3. Roll the dough into small, thin circles (2-inch diameter). Keep them covered to prevent drying.
4. Heat oil in a deep pan to 375°F. Fry the pooris in batches until golden and puffed, about 30 seconds per side. Tip: Don’t overcrowd the pan to maintain oil temperature.
5. For the jalapeno pani, blend jalapeno, mint, cilantro, cumin powder, black salt, and chaat masala with 2 cups of water until smooth. Strain for a clear liquid.
6. Assemble by making a small hole in each poori, filling with a spoon of yogurt, a drizzle of tamarind chutney, and topping with jalapeno pani.
Whisk together the flavors for an explosive taste experience. The crisp poori contrasts beautifully with the cool yogurt and spicy pani. Serve immediately for the best texture.

Sweet Mango Pani Poori

Kick off your summer with this refreshing twist on a classic street food. Sweet Mango Pani Poori combines juicy mangoes with crispy shells for a burst of flavor.

Ingredients

• 1 cup ripe mango pulp, sweet and tangy
• 1/2 cup fresh mint leaves, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp roasted cumin powder, aromatic and earthy
• 1 tsp chaat masala, spicy and tangy
• 1/2 tsp black salt, pungent and mineral-rich
• 2 cups cold water, chilled and crisp
• 12 ready-to-eat poori shells, light and crispy
• 1/2 cup boiled chickpeas, tender and nutty
• 1/4 cup finely diced red onion, sharp and crunchy

Instructions

1. In a large bowl, combine the mango pulp, mint, cilantro, cumin powder, chaat masala, and black salt. Mix well until all spices are evenly distributed.
2. Gradually add the cold water to the mango mixture, stirring continuously to create a smooth, flavorful pani. Tip: Adjust the water to achieve your desired consistency.
3. Using a spoon, gently crack the top of each poori shell to create a small opening. Tip: Be careful not to break the shell completely.
4. Fill each poori shell with a teaspoon of boiled chickpeas and a pinch of diced red onion.
5. Just before serving, pour the mango pani into each poori shell until it’s nearly full. Tip: Serve immediately to maintain the shells’ crispiness.

The Sweet Mango Pani Poori offers a delightful contrast between the crispy shells and the juicy, spicy-sweet filling. For an extra touch, garnish with a slice of fresh mango on the side.

Tangy Orange Pani Poori

Orange zest transforms this classic street food into a refreshing summer treat. Perfect for sharing, these crispy shells burst with tangy, spicy flavors.

Ingredients

• 1 cup fresh orange juice, chilled and pulp-free
• 1/2 cup tamarind paste, thick and tangy
• 1 tbsp finely chopped mint leaves, vibrant green
• 1 tsp roasted cumin powder, aromatic and earthy
• 1/2 tsp chaat masala, pungent and spicy
• 1/4 tsp black salt, with a distinct sulfurous note
• 24 ready-to-eat pani poori shells, crispy and hollow
• 1/2 cup boiled chickpeas, tender and creamy
• 1/4 cup finely diced potatoes, soft and starchy

Instructions

1. In a large mixing bowl, combine 1 cup fresh orange juice, 1/2 cup tamarind paste, 1 tbsp chopped mint leaves, 1 tsp roasted cumin powder, 1/2 tsp chaat masala, and 1/4 tsp black salt. Whisk until smooth. Tip: For a smoother consistency, strain the mixture through a fine sieve.
2. Refrigerate the orange-tamarind mixture for at least 30 minutes to allow flavors to meld. Tip: Chilling enhances the tanginess and spice levels.
3. Gently crack the top of each pani poori shell to create a small opening. Tip: Handle the shells carefully to prevent them from shattering.
4. Fill each shell with a teaspoon of boiled chickpeas and a pinch of diced potatoes.
5. Pour the chilled orange-tamarind mixture into each shell until it starts to overflow.
6. Serve immediately. Garnish with extra mint leaves if desired.

Glistening with citrusy goodness, each bite offers a crunch followed by a flood of spicy, tangy juice. Try serving on a platter lined with banana leaves for an authentic touch.

Herbal Basil Pani Poori

Ready to dive into a refreshing twist on a classic street food? Herbal Basil Pani Poori combines crisp puris with a fragrant, herb-infused water for a burst of flavor in every bite.

Ingredients

• 1 cup fresh basil leaves, tightly packed and vibrant green
• 1/2 cup mint leaves, fresh and aromatic
• 2 green chilies, finely chopped for a spicy kick
• 1 tbsp roasted cumin powder, earthy and warm
• 1 tsp black salt, with a distinctive sulfurous note
• 1/2 tsp chaat masala, tangy and pungent
• 4 cups cold water, chilled to perfection
• 24 puris, store-bought or homemade, crispy and hollow
• 1/2 cup boiled potatoes, diced into small cubes
• 1/4 cup cooked chickpeas, tender and slightly nutty
• 1/4 cup tamarind chutney, sweet and tangy

Instructions

1. Blend 1 cup fresh basil leaves, 1/2 cup mint leaves, and 2 green chilies with 1 cup cold water until smooth.
2. Strain the blended mixture through a fine sieve into a large bowl, pressing to extract all liquid.
3. Add 1 tbsp roasted cumin powder, 1 tsp black salt, and 1/2 tsp chaat masala to the strained liquid. Tip: Adjust spices for a personalized heat level.
4. Pour in the remaining 3 cups cold water, stirring well to combine. Chill for 30 minutes to let flavors meld.
5. Gently crack the top of each puri to create a small opening. Tip: Handle puris carefully to avoid breaking them completely.
6. Fill each puri with a few pieces of 1/2 cup boiled potatoes and 1/4 cup cooked chickpeas.
7. Drizzle 1/4 cup tamarind chutney inside the puris for added sweetness. Tip: Use a small spoon for precise filling.
8. Just before serving, pour the chilled herbal water into each puri until full.

Delight in the crisp texture of the puris against the cool, spicy herbal water. Serve immediately for the ultimate crunch and flavor explosion, or layer the components for a deconstructed version.

Chilly Green Pani Poori

Spice up your snack game with this refreshing twist on the classic pani poori. Perfect for hot days, it combines crisp puris with a cooling, spicy green pani.

Ingredients

• 1 cup fresh mint leaves, tightly packed
• 1/2 cup fresh cilantro leaves, tightly packed
• 2 green chilies, roughly chopped (adjust for heat)
• 1 tbsp freshly squeezed lemon juice
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• 1/4 tsp chaat masala
• 2 cups chilled water
• 12 ready-to-eat puris
• 1/2 cup boiled chickpeas, drained
• 1/4 cup finely chopped red onion
• 1/4 cup tamarind chutney, thick and tangy

Instructions

1. Blend mint leaves, cilantro, green chilies, lemon juice, cumin powder, black salt, and chaat masala into a smooth paste.
2. Transfer the paste to a large bowl. Stir in chilled water. Taste and adjust seasoning. Chill for 30 minutes.
3. Gently crack the top of each puri to create a small opening.
4. Fill each puri with a few chickpeas and a pinch of red onion.
5. Pour the chilled green pani into each puri until 3/4 full.
6. Drizzle with tamarind chutney. Serve immediately.

Just assembled, these pani pooris burst with contrasting textures and flavors. The crisp puri, spicy pani, and sweet chutney create a memorable bite. For an extra kick, add a slice of green chili inside each puri.

Refreshing Watermelon Pani Poori

Bursting with summer vibes, this Refreshing Watermelon Pani Poori is a playful twist on the classic street snack. Perfect for beating the heat, it combines juicy sweetness with spicy tang.

Ingredients

• 2 cups fresh, ripe watermelon, deseeded and cubed
• 1/2 cup mint leaves, tightly packed and fresh
• 1/4 cup cilantro, fresh and finely chopped
• 1 tbsp chaat masala, aromatic and tangy
• 1 tsp roasted cumin powder, earthy and warm
• 1/2 tsp black salt, pungent and sharp
• 1/4 tsp red chili powder, spicy and vibrant
• 2 cups cold water, chilled
• 12 store-bought poori shells, crisp and hollow

Instructions

1. Blend 2 cups fresh, ripe watermelon cubes until smooth. Strain through a fine mesh sieve to remove pulp, collecting the juice in a bowl.
2. Add 1/2 cup fresh mint leaves, 1/4 cup finely chopped cilantro, 1 tbsp chaat masala, 1 tsp roasted cumin powder, 1/2 tsp black salt, and 1/4 tsp red chili powder to the watermelon juice. Mix well.
3. Pour 2 cups cold water into the mixture. Stir until all spices are fully dissolved. Chill in the refrigerator for 30 minutes to enhance flavors.
4. Gently crack the top of each crisp poori shell to create a small opening.
5. Fill each poori shell with the chilled watermelon pani just before serving to maintain crispness.

This dish offers a crunchy texture with a burst of cool, spicy, and sweet flavors. Serve immediately for the best experience, or let guests assemble their own for interactive fun.

Ginger Lemon Pani Poori

Whisk up a storm with this Ginger Lemon Pani Poori, a refreshing twist on the classic street food that’s bursting with zesty flavors.

Ingredients

• 1 cup semolina flour, finely ground
• 1/4 cup whole wheat flour, stone-ground
• 1/2 tsp baking soda, fresh
• 1/2 tsp salt, fine sea
• 1/2 cup water, ice-cold
• 1 tbsp ginger, freshly grated
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp cumin powder, roasted
• 1/2 tsp black salt, coarse
• 1/4 cup mint leaves, finely chopped
• 1/4 cup cilantro, finely chopped
• 2 cups water, chilled
• 1/2 tsp chaat masala, aromatic

Instructions

1. In a large mixing bowl, combine semolina flour, whole wheat flour, baking soda, and sea salt.
2. Gradually add ice-cold water, kneading into a firm dough. Cover with a damp cloth; rest for 30 minutes.
3. Divide dough into small balls; roll each into a thin, 3-inch diameter circle.
4. Heat oil in a deep fryer to 375°F. Fry pooris until puffed and golden, about 30 seconds per side. Drain on paper towels.
5. In a blender, combine grated ginger, lemon juice, cumin powder, black salt, mint, cilantro, and chilled water. Blend until smooth.
6. Strain the pani through a fine sieve into a pitcher; stir in chaat masala.
7. To serve, poke a hole in each poori; fill with pani. Serve immediately.

Just the right balance of spicy, tangy, and refreshing, these Ginger Lemon Pani Pooris are a delight. The crispy shells give way to a burst of flavorful pani, making every bite unforgettable. Try garnishing with thin slices of cucumber for an extra crunch.

Pomegranate Mint Pani Poori

Delight your taste buds with this refreshing twist on the classic Indian street food, combining the tangy sweetness of pomegranate with the cool freshness of mint.

Ingredients

• 1 cup fresh pomegranate juice, chilled and vibrant
• 1/2 cup fresh mint leaves, finely chopped and aromatic
• 1 tbsp chaat masala, earthy and tangy
• 1 tsp roasted cumin powder, warm and nutty
• 1/2 tsp black salt, pungent and mineral-rich
• 1/4 tsp red chili powder, fiery and bold
• 2 cups water, chilled and clear
• 20 store-bought pani poori shells, crisp and hollow
• 1/2 cup boiled chickpeas, tender and creamy
• 1/4 cup finely chopped onions, sharp and crunchy

Instructions

1. In a large mixing bowl, combine the chilled pomegranate juice, chopped mint leaves, chaat masala, roasted cumin powder, black salt, and red chili powder. Stir well to blend all the flavors.
2. Add the chilled water to the mixture, adjusting the consistency to your liking. The pani should be fluid but flavorful.
3. Gently crack open the top of each pani poori shell to create a small hole, being careful not to break them completely.
4. Fill each shell with a teaspoon of boiled chickpeas and a pinch of chopped onions for crunch.
5. Pour the prepared pomegranate mint pani into each shell until it’s just full, serving immediately to maintain the crispness of the shells.

Whisk together a batch of this pomegranate mint pani poori for a burst of flavors that dance between sweet, tangy, and spicy. The crisp shells give way to a juicy, flavorful explosion, making it a perfect summer appetizer or snack.

Spicy Tomato Pani Poori

Here’s how to make Spicy Tomato Pani Poori, a street food favorite with a kick. Homemade crispy shells filled with tangy, spicy water and chutneys.

Ingredients

• 1 cup semolina flour, fine-grained
• 1/4 cup all-purpose flour, unbleached
• 1/2 tsp carom seeds, aromatic
• 1/2 cup water, lukewarm
• 1/4 tsp salt, fine
• 2 cups tomatoes, ripe and juicy, blended
• 1 green chili, finely chopped
• 1 tbsp tamarind paste, concentrated
• 1 tsp roasted cumin powder, earthy
• 1/2 tsp black salt, pungent
• 1/4 cup mint leaves, fresh
• 1/4 cup cilantro, chopped
• 4 cups water, chilled
• 1 tsp chaat masala, tangy

Instructions

1. Mix semolina flour, all-purpose flour, carom seeds, and salt in a bowl. Tip: Ensure the flours are well combined for a uniform texture.
2. Gradually add lukewarm water to form a stiff dough. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
3. Roll dough into a thin sheet. Cut into small circles using a cookie cutter. Tip: Dust with flour to prevent sticking.
4. Fry circles in hot oil at 350°F until golden and puffed. Drain on paper towels. Tip: Maintain oil temperature for even cooking.
5. Blend tomatoes, green chili, tamarind paste, cumin powder, black salt, mint, and cilantro into a smooth paste.
6. Stir the paste into chilled water. Add chaat masala. Adjust consistency; it should be pourable.
7. Poke a hole in each poori. Fill with the spicy tomato water. Serve immediately.

Flavorful and refreshing, these pani pooris burst with spicy, tangy tomato water. Serve with extra chutneys for dipping or top with sev for crunch.

Sweet Pineapple Pani Poori

Zesty and refreshing, this Sweet Pineapple Pani Poori is a twist on the classic street food. Perfect for summer gatherings, it combines sweet and spicy flavors in one bite.

Ingredients

• 1 cup ripe pineapple, finely chopped
• 1/2 cup fresh mint leaves, tightly packed
• 1/4 cup fresh cilantro, tightly packed
• 2 tbsp roasted cumin powder
• 1 tbsp chaat masala
• 1/2 tsp black salt
• 1/4 tsp red chili powder
• 2 cups cold water
• 12 store-bought poori shells
• 1/2 cup sweet tamarind chutney

Instructions

1. In a blender, combine 1 cup ripe pineapple, 1/2 cup fresh mint leaves, and 1/4 cup fresh cilantro. Blend until smooth.
2. Strain the mixture through a fine sieve into a large bowl to remove any pulp.
3. Add 2 tbsp roasted cumin powder, 1 tbsp chaat masala, 1/2 tsp black salt, and 1/4 tsp red chili powder to the strained liquid. Mix well.
4. Pour in 2 cups cold water and stir until all ingredients are fully incorporated. Chill in the refrigerator for 30 minutes to enhance flavors.
5. Gently crack the top of each poori shell to create a small opening.
6. Fill each poori shell with 1 tsp of the pineapple-mint mixture.
7. Drizzle 1 tsp sweet tamarind chutney over the filling in each poori.
8. Serve immediately to maintain the crispness of the poori shells.

Light and crispy, these Sweet Pineapple Pani Pooris offer a burst of tropical flavor with every bite. Try serving them on a platter garnished with extra mint leaves for a vibrant presentation.

Conclusion

Unleash a world of flavor with these 18 Delicious Pani Poori Recipes Spicy! Each recipe offers a unique twist on this beloved snack, perfect for home cooks eager to explore global cuisines. We invite you to dive in, try these mouthwatering variations, and share your favorites in the comments. Loved what you saw? Pin this article to your Pinterest board and spread the spicy joy!

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