Aam panna pani puri hands down is my new favorite way to enjoy pani puri!!! The green mangoes add a delicious tang to the pani that we make for pani puri. I am absolutely in love with this recipe, and so are my family and friends. I bet if you make your pani puri this way, there is no going back! It is such a beautiful way to use the unripe green mangoes.
Aam Panna is a very delicious and refreshing drink that we make during summer, using unripe green mangoes. I have grown up loving the delicious aam panna which I make every summer, and love it so much, that I freeze the pulp to make it all year round!
And to combine my two summer favorites, just made sense. This aam panna pani puri is such a deliciously refreshing recipe, I bet you will love it. And who needs an introduction to Pani Puri?
Jump to:
What is Aam Panna?
Aam panna is an Indian summer refreshing drink made with green mangoes, mint, cumin powder, black salt, and jaggery. Aam panna is made in many different ways, among different states in India.
In Gujarat, this recipe is famously known as Kachi Keri No Panno. We make it with lots of mint, boiled green mangoes, ginger, cumin powder, black salt and jaggery. I have grown up enjoying this recipe every summer. My mom will keep it ready for my sister and I when we were back from school.
While in Maharashtra they use boiled green mangoes, they perfume the drink with saffron and cardamom. And, they use sugar to sweeten it. I have tried this version and it tastes lip-smacking delicious too. They famously call this recipe Kairi Cha Panna.
And in the state of West Bengal, they make it by charring the green mangoes. The smokiness adds such a delightful and luxurious experience to this drink! For spices, they use their garam masala or bhoja masala and lots of mint for the touch of freshness. Bengalis call this Aam Poda Sharbat.
Memories of Pani Puri
The fondest memories of eating this drool-worthy chaat, are with my best friend Yesha. We would take our bikes to attend a few after-school classes, and on our way back, in summer we would make a quick pit stop at the Pani Puri Wale Bhaiya. And whenever I visit India, I still go to the same place to enjoy my favorite gol gappe. Some memories are too precious, and I reckon they always end up being rooted in food.
I have not tried many different versions of pani puri, but different names like Puchkas, Gol Gappe, etc famously know them. I know that the spice mix used, and the shapes and the size of the puris are quite different throughout India.
Main Components of This Chaat
For me, the Gol Gappe / Puchkas, consist of the four main components.
1 . Crispy and delicious puris
2. Potato and kala chana masala
3. Green pani made with mint and cilantro which is also known as Teekha Pani
4. Meetha pani is the dates and tamarind chutney to balance the spice of the teekha pani
Expert Tips to Make the Recipe
- Pani puris taste better, when you enjoy it a day later, because the beautiful flavors of the green pani elevate the next day. So this recipe also is a great make ahead recipe.
- I buy the puris from the local Indian store, and sometimes use the dried uncooked ones, that I place them in the air fryer to cook for 2-3 minutes. They both work well.
- To prepare the masala, I like to use a potatoes and kala chana (brown chickpeas), but if you with you can also add green moong, or chole.
- There is a garam masala pani puri, famous from the streets of Mumbai, where the masala is prepared using dried white peas and potatoes, with green pani masala.
Variations and Storage Suggestions
- I am adding boiled green mango pulp along with lots of mint, cilantro, ginger, green chilies, black salt, and salt. You can substitute green chilies with black pepper, and also add some sugar/ jaggery to balance the spice.
- You can also use chaat masala instead, of cumin powder and black salt. But, I recommend to use cumin powder and black salt, as chaat masala will change the taste a little bit.
- If you wish to make the aam panna pani puris more spicy, you can always add some red chili flakes to the green pani and serve, along with some boondi.
- I usually don't make meetha pani, as we enjoy the spicy kick, but here's a quick hack you can use. Make my 10-minute Dates and Tamarind chutney in the Instant Pot. Just add water, and dilute it to make meetha pani.
- You can skip adding the green mango, and add lemon juice to add the zing to make traditional pani puris.
- If you love garlic, you can add 3 cloves of garlic, while grinding the green pani masala, it tastes delicious.
Ingredients to Make Aam Panna Pani Puris
To make things easier, I will divide the ingredients into sections as needed for each component.
1. To Make The Green Pani
- Green Mango - You will have to boil the green mango using either a traditional pressure cooker or the instant pot. And use the pulp for this recipe.
- Mint - You have to use fresh mint leaves to make the green pani as they are the main ingredient of the recipe. Discard any thick stems, as they can add a distinct bitter flavor to the recipe.
- Cilantro - Chop off the ends of the cilantro stems, after thoroughly washing them. We will use both cilantro stems and leaves for this recipe.
- Aromatics - We will be using Thai green chilies and ginger for the aromatics of this recipe. If you love garlic, you can also add 3 cloves of garlic to the recipe.
- Spices - We will be adding salt, black salt and roasted cumin powder to this recipe.
- Water - You will needs about 1 cup of water to grind the above listed ingredients. And will need about 8 cups of cold water to add to the prepared green pani masala to make the green aam panna pani.
2. To Make The Masala
- Potatoes - Use 3 medium-sized golden boiled and mashed potatoes as they are starchy. You don't need your potato masala to feel dry.
- Kala Chana - You will need to soak about half a cup of kala chana overnight. Then pressure cook it with the potatoes.
- Cilantro - Use finely chopped cilantro to add freshness to the masala.
- Spices - Add Kashmiri red chili powder, black salt and salt to the masala
- Onions - Add ยผ cup of finely chopped red onions and add it to the masala. Since not everyone in my family prefers raw onions, I serve them on the side.
3. Puris
I usually prefer to buy the store-bought puris, to not overwhelm myself with more work. You can even buy ready-to-fry puris from your local Indian store, and air fry them.
How to Make Street Style Pani Puris at Home?
1. Make the Teekha Pani
1. Boil the Green Mango
- Wash the green mango and pressure cook it. To pressure cook the green mango using a traditional pressure cooker, place the green mango in the pressure cooker, and add 2 cups of water and half a teaspoon of salt. Pressure cook it for 6 whistles and let the steam release naturally. If you wish to use the instant pot, add the trivet in the steel pot. Add 1.5 cups of water. Place the green mango on the trivet, and close the Instant pot lid. Pressure cook the green mango for 15 minutes. Quick pressure release after 5 minutes once the mango is cooked.
- Let the mango cool down completely and gently remove the skin, and extract the pulp with a fork, or your hands.
2. Grind the Masala and Make the Pani
- Thoroughly wash and dry the mint leaves and cilantro leaves & stems. Dry them by placing them in a colander for a few minutes.
- Now add the mint and cilantro to a high-powered blender jar.
- Add the green mango pulp, green chilies, ginger and the spices.
- Add 1 cup of water and blend.
- You will get a thick masala paste. Now transfer this masala to a large mixing bowl.
- Add 8 cups of water to the prepared masala.
- Stir it, and refrigerate it for at least a few hours before serving.
2. Make the Masala
Boil the Potatoes and Kala Chana
- Soak half cup of kala chana overnight in 2 cups of water.
- Drain the kala chana and add it to the pressure cooker.
- Wash 3 medium-sized potatoes, and add it to the pressure cooker
- Add 1 teaspoon of salt, and 3 cups of water. Close the pressure cooker lid, and pressure cook for 6-7 whistles.
If you wish to use instant pot, in the steel insert add the soaked and drained kala chana. Now place a trivet in the pot, and add 3 medium-sized washed potatoes. Add1 teaspoon of salt and 2 cups of water. Close the instant pot lid, and manual Pressure cook for 15 minutes on high pressure. Let the pressure release naturally.
Make the Masala
- Peel the skin off the boiled potatoes. Add the boiled potatoes to a mixing bowl.
- Now using a potato masher, mash the potatoes.
- Next, add in the boiled and drained kala chana.
- Add the finely chopped cilantro and onions, along with salt, black salt and Kashmiri red chili powder.
- Mix everything with your hands.
Serving Suggestions
- Have all the 4 components of pani puri ready. The masala, teekha pani, meetha pani and the puris.
- Pop the puris gently on the top with the help of a spoon or your thumb.
- Now add the potato masala, and add a few teaspoons of meetha pani which is optional.
- Then add few teaspoons of the aam panna teekha pani, which is the star ingredient.
- Pop it in your mouth and enjoy the burst of flavors all at once! Make sure you eat them right away or they will become soggy.
- I like to individually plate the masala, meetha pani and teekha pani for all my family members, and have puris, in the center, in a big bowl. Everyone can make them individually as per their prefrences and enjoy.
- I also serve some finely chopped raw onions, chili flakes and boondi on the side.
More Recipes You Might Like From The Blog
Aam Panna Pani Puri
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 High Powered Blender Jar
Ingredients
Make the Pani Puri Masala
- ยฝ Cup Kala Chana Boiled
- 3 Medium Potatoes Boiled
- 2 Tablespoons Cilantro Finely Chopped
- ยผ Cup Red Onion Finely Chopped (optional)
- ยฝ Teaspoon Salt
- 1 Teaspoon Black Salt
- 1 Teaspoon Kashmiri Red Chili Powder
Make The Aam Panna Pani
- 1 Large Green Mango use 3-4 small green mangoes
- 2 Cups Mint Leaves
- 1 Cup Cilantro Leaves and stems
- 3 Thai Green Chilies
- ยฝ inch ginger
- 2 Teaspoons Roasted Cumin Powder
- 2 Teaspoons Black Salt
- 1 Teaspoon Salt
- 1 Cup Water
- 2 Cups Boondi
Other Ingredients
- 50 Puris You can buy them at your local Indian grocery store.
- 1 Cup Dates and Tamarind Chutney
Instructions
Make the Potato Masala
- Peel the skin off the boiled potatoes. Add the boiled potatoes to a mixing bowl.
- Now using a potato masher, mash the potatoes.Next, add in the boiled and drained kala chana.
- Add the finely chopped cilantro and onions, along with salt, black salt and Kashmiri red chili powder. Mix everything with your hands.
Boil the Green Mango
- Wash the green mango and pressure cook it. To pressure cook the green mango using a traditional pressure cooker, place the green mango in the pressure cooker, and add 2 cups of water and half a teaspoon of salt. Pressure cook it for 6 whistles and let the steam release naturally.
- If you wish to use the instant pot, add the trivet in the steel pot. Add 1.5 cups of water. Place the green mango on the trivet, and close the Instant pot lid. Pressure cook the green mango for 15 minutes. Quick pressure release after 5 minutes once the mango is cooked.Let the mango cool down completely and gently remove the skin, and extract the pulp with a fork, or your hands.
Make the Aam Panna Pani
- Thoroughly wash and dry the mint leaves and cilantro leaves & stems. Dry them by placing them in a colander for a few minutes.
- Now add the mint and cilantro to a high-powered blender jar
- Add the green mango pulp, green chilies, ginger and the spices. Add 1 cup of water and blend.
- You will get a thick masala paste. Now transfer this masala to a large mixing bowl.
- Add 8 cups of water to the prepared masala. Stir it, and refrigerate it for at least a few hours before serving.
Serving the Aam Panna Pani Puri
- Have all the 4 components of pani puri ready. The masala, teekha pani, meetha pani and the puris.
- Pop the puris gently on the top with the help of a spoon or your thumb.
- Now add the potato masala, and add a few teaspoons of meetha pani which is optional. Then add few teaspoons of the aam panna teekha pani, which is the star ingredient.
- Pop it in your mouth and enjoy the burst of flavors all at once! Make sure you eat them right away or they will become soggy.
- I like to individually plate the masala, meetha pani and teekha pani for all my family members, and have puris, in the center, in a big bowl.
- Everyone can make them individually as per their preferences and enjoy. I also serve some finely chopped raw onions, chili flakes and boondi on the side.
Notes
- You can add jaggery to the recipe to make sweet and spicy aam panna pani.ย
- If you can tolerate more spice, you can add more Thai green chilies in the masala, or add chili flakes.
- Ensure that the puris you buy are crispy and not broken and soggy. Using very old puris may have a distinct oil taste.ย
- Don't add more than 8 cups of water to the green pani masala. If you dilute it too much, the flavors won't come through.ย
Your Thoughts