How to make Pani Puri With Aamras - The ever popular pani puris served with most loved aamras - what a combination indeed.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Crisp Puris (पानी पूरी / गोलगप्पे ), Ripe Mango Pulp (पके हुए आम का पल्प )

Cuisine : Indian

Course : Snacks and Starters

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Pani Puri With Aamras Recipe Card

Pani Puri With Aamras

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Pani Puri With Aamras checkout Puchka, Papdi Chaat, Moong And Pumpkin Golgappe, Papdi Pizza . You can also find more Snacks and Starters recipes like Fig Almond Tea Cake, Cucumber Dip With Pita Bread, Baby Uttapam, Cinnamon Donuts.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Pani Puri With Aamras Recipe

  • Crisp Puris 16

  • Ripe Mango Pulp 2 cups

  • Oil 1 tablespoon

  • Green chillies finely chopped 3

  • Potatoes boiled and cut into small cubes 2 medium

  • Moong sprouts boiled 1/2 cup

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1 1/2 teaspoon

  • Raw mango grated 2 tablespoons

  • Salt to taste

  • Fresh mint leaves chopped 10-12


Step 1

Heat oil in a non stick pan, add green chillies and potatoes and toss.

Step 2

Add moong sprouts, red chilli powder, 1 tsp chaat masala, raw mango, salt and mix well. Transfer the mixture into a bowl.

Step 3

Grind together mint leaves, aamras, remaining chaat masala, little water and grind to a paste. Transfer into tall glasses.

Step 4

Fill the puris with the potato-moong mixture and place them over the glasses. Serve immediately.