Lucknow-Style Pani Puri (Pani Ke Batashe) Recipe

Chalo, let’s indulge in Lucknow’s favourite street food! Lucknow ki Pani ke Batashe – ek dum zabardast!

Lucknow-Style Pani Puri – Crispy atta puris filled with safed matar (white peas) are dunked into a tangy, mint-coriander flavoured pani, creating a delightful harmony of textures and tastes.

Watch how to make Lucknow ki Pani ke Batashe:

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Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min

Serves: 4 people

Authentic Lucknow-Style Pani Puri (Pani Ke Batashe) Recipe Ingredients:

For pani puri pani:

2 cup mint leaves

1 cup coriander leaves

⅓ cup tamarind pulp

1 tbsp lemon juice

1-inch ginger

2-3 green chillies

2 tbsp jaggery powder

1-2 tbsp pani puri masala

Black salt, to taste

⅛ tsp hing

4-5 ice cubes

1 Litre water, chilled

6-7 ice cubes

Other ingredients:

10-20 atta Pani puri/golgappe/batashe

1.5 cups cooked white peas/matar

Instructions:

In a grinder jar, add mint leaves, coriander leaves, tamarind pulp, lemon juice, ginger, green chillies, jaggery powder, pani puri masala, black salt, hing and ice cubes. Grind to a smooth paste.

Transfer the paste to a bowl. Pour water and ice cubes. Mix well.

Poke a hole in the puri with your thumb, fill it with cooked matar and then dip it into the mint-coriander water. Serve it immediately.

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Lucknow-Style Pani Puri (Pani Ke Batashe) Recipe

Sneha Paul

Lucknow ki Pani ke Batashe combines crunchy atta puris, creamy safed matar, and zesty mint-coriander pani – ek dum zabardast!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Snack

Cuisine Indian

Servings 4 people

Ingredients

  

For pani puri pani:

• 2 cup mint leaves
• 1 cup coriander leaves
• ⅓ cup tamarind pulp
• 1 tbsp lemon juice
• 1- inch ginger
• 2-3 green chillies
• 2 tbsp jaggery powder
• 1-2 tbsp pani puri masala
• Black salt to taste
• ⅛ tsp hing
• 4-5 ice cubes
• 1 Litre water chilled
• 6-7 ice cubes

Other ingredients:

• 10-20 atta Pani puri/golgappe/batashe
• 1.5 cup cooked white peas/matar

Instructions

 

• In a grinder jar, add mint leaves, coriander leaves, tamarind pulp, lemon juice, ginger, green chillies, jaggery powder, pani puri masala, black salt, hing and ice cubes. Grind to a smooth paste.
• Transfer the paste to a bowl. Pour water and ice cubes. Mix well.
• Poke a hole in the puri with your thumb, fill it with cooked matar and then dip it into the mint-coriander water. Serve it immediately.

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Happy Cooking!

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