Aam Panna Pani Puri

Aam Panna Pani Puri is a delicious twist to the traditional pani puri recipe. The green mangoes add a beautiful zing to the pani we make!!! Boiled green mango pulp is added to the recipe to add the zing to the traditional recipe instead of the lemon juice, which adds a whole new dimension to this popular Indian street food.

5 from 2 votes

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Course: Snack

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: Chaat Recipes, Indian Chaat, Indian Street Food

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: People

Calories: 150kcal

Author: Aayushi Patel

Equipment

1 Instant Pot or Pressure Cooker
1 High Powered Blender Jar

Ingredients

Make the Pani Puri Masala

½ Cup Kala Chana Boiled
3 Medium Potatoes Boiled
2 Tablespoons Cilantro Finely Chopped
¼ Cup Red Onion Finely Chopped (optional)
½ 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
½ 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

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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.
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.
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.

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