12 December 2012,22:22 by
Ponmathi Srilekha.S

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Pani Poori popular chaat item Indian street food snack to tantalise your taste buds. Pani Pooris are known as "Poochkas" in West Bengal and "Golgappas" in North India
Makes :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Sweet-and-Sour Tamarind Chutney:
  • Place the tamarind and jaggery with little water in a small saucepan. Bring to a boil and simmer for 5 minutes.
  • Add the salt, pepper and half of the roasted cumin powder and cook until the chutney is syrupy.
  • Loosen it with a tablespoon boiling water if needed.
  • Puchkas:
  • Whisk the yogurt with a little salt, the chilli powder and remaining roasted cumin powder until smooth. Set aside.
  • Boil the potato in salted water until tender, then peel and cut into small cubes.
  • Arrange the puchkas. Break a hole in the thinner side and fill each puri with a couple of chickpeas and a piece of potato.
  • Spoon 1 teaspoon yogurt into each and top with ½ teaspoon of tamarind chutney and Tangy Herb Chutney into each.
  • Sprinkle generously with the sev and serve immediately.


Sweet-and-Sour Tamarind Chutney

  • 15 grams tamarind paste
  • 50 grams jaggery, chopped up
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon roasted cumin powder


  • 225 ml plain yogurt
  • 100 grams potato
  • 22 ready-made small puris
  • 50 grams cooked chickpeas, rinsed
  • Salt, to taste
  • ½ teaspoon chilli powder
  • Tangy Herb Chutney
  • Handful of sev
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