Go Back
Lucknow-Style Pani Puri (Pani Ke Batashe) Recipe
Sneha Paul

Lucknow-Style Pani Puri (Pani Ke Batashe) Recipe

Lucknow ki Pani ke Batashe combines crunchy atta puris, creamy safed matar, and zesty mint-coriander pani - ek dum zabardast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Method

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

Method
 

  1. 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.
  2. Transfer the paste to a bowl. Pour water and ice cubes. Mix well.
  3. 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.