Air Fryer Pani Puri is a healthier take on the classic Indian street food, Pani Puri, which consists of deep-fried, hollow, and crispy flour balls filled with spicy aloo masala, chutneys, and topped with herby, spicy water.
The delightful combination of textures and flavors makes it a crowd favorite, and that’s why it is loved by all.
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Traditionally, it is served by street vendors, but making this street food at home is super easy too. In fact, assembling your own pani puri is so much fun that kids and adults enjoy doing it together at home.
About Air Fryer Pani Puri
Pani Puri, also known as Golgappa or Puchka, is one of India’s most popular street foods. It is made up of crispy, hollow puris filled with a spiced potato mixture (aloo masala), topped with tangy pani and tamarind chutney.
The traditional pani puri method involves deep frying. But would you believe me if I said you could enjoy crispy, golden pani puris at home without any oil?
Today, I am sharing a healthier version made in the air fryer. By using the air fryer, you get crispy puris without the extra oil, making it a much healthier version of this popular snack. Yes, you read that right. Air frying gives the puris the same crispy texture but without deep frying.
Plus, this air-fried pani puri recipe keeps all the flavors and textures intact without any sacrifice. It has the crispiness of golden puris with the refreshing flavors of the pani, which makes it an irresistible treat.
If you don’t tell anyone, they won’t even know that these crunchy, golden puris are made without oil. It’s the perfect choice for a quick snack or party appetizer if you’re looking for a healthier alternative.
It’s a great way to enjoy this popular street food without oil but with all the great taste! Make it at home and impress your friends and family!
Why You will Love the Recipe
This air-fried pani puri:
✔️ is quick and easy to make
✔️ makes a healthier version
✔️ is perfect for parties & get-togethers
✔️ is a healthier twist on a classic favorite
✔️ is a crowd-pleaser
✔️ is easily customizable
✔️ is suitable for vegetarian & vegan diets
✔️ is loved by everyone
✔️ is a mouthwatering snack
✔️ is made without oil
Ingredients For Air Fryer Pani Puri
For the Pani Puri Masala
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Whole Spices: I have used a cinnamon stick, dried red chilies, cumin seeds, black peppercorns, and cloves to make this masala. These warm, aromatic spices form the base of the pani puri masala, giving it a deep, earthy flavor with a spicy kick.
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Spices: Dry mango powder adds a tangy, citrusy flavor, while black salt and regular salt elevate the taste and enhance the unique earthy flavors of this pani puri masala mix.
For the Pani
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Green Chilies & Ginger: Green chilies add heat, while ginger provides a fresh zing, flavorful pungency, and spice.
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Leaves: This water uses a mix of herbs like mint and fresh coriander leaves. Both infuse the pani with a refreshing, cooling flavor and a deep green color essential for the classic pani puri experience.
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Jaggery: A bit of jaggery powder balances the spicy and tangy flavors of the pani. Adding jaggery is optional.
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Pani Puri Masala: This is the key ingredient in the pani recipe, adding authentic and aromatic taste.
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Lemon: Both lemon juice and lemon slices are used. The juice adds acidity and freshness, while the slices enhance the flavor and serve as garnish.
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Spices: Black salt, Kashmiri red chili powder, roasted cumin powder, and asafetida (hing) deepen the flavor of the pani.
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Boondi: Tiny, crispy chickpea flour pearls add texture and taste to the pani, making it so good you can even drink it as a spicy digestive drink after meals.
For the Aloo Masala
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Boiled Potatoes: Boiled, peeled, and mashed potatoes form the base of the aloo filling, giving the puris a spicy taste and a smooth, soft texture.
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Coriander Leaves: Chopped cilantro adds a refreshing touch, brightness, and herby flavor.
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Boiled Chickpeas: These add texture and a hearty, satisfying taste.
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Pani: A little of the spicy pani is used to moisten the aloo masala, infusing it with its signature flavors.
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Mint-Coriander Mixture: Discarded mint-coriander mixture from the pani adds herby taste and a greenish hue.
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Spices: A mix of pani puri masala, amchur powder, black salt, Kashmiri red chili powder, and roasted cumin powder make the filling tangy, spicy, and flavorful.
For the Puri
- Store-Bought Pani Puri: Crispy shells form the base to fill with aloo masala and dip in the tangy pani. Store-bought dried puris can be air-fried for this recipe.
For Assembling
You will need air-fried puris, aloo masala, pani, and tamarind chutney to assemble pani puri. These simple components come together to create the perfect bite of crunchy, spicy, tangy, and sweet flavors.
Variations
Black Chickpeas
Use boiled black chickpeas (kala chana) instead of regular chickpeas.
Sprouts
Swap chickpeas for sprouted moong beans or other sprouts.
Paneer
Add grated paneer for extra protein.
Flavored Pani
Try variations like pineapple, mango, raw mango, hing, tamarind, strawberry, or kanji-flavored pani.
Serving Suggestions
Air fryer pani puri tastes best when served immediately after assembling to keep the puris crispy. It’s a great snack for gatherings or a fun appetizer for parties. Pair it with other chaat dishes like dahi puri, dahi vada, avocado chaat, samosa chaat, or pakora chaat to make a complete meal.
Storage Suggestions
Pani puri is best enjoyed fresh, but air-fried puris can be stored in an airtight container for 1-2 days. If they soften, air-fry them for 2 minutes to regain crispness.
The aloo masala and pani can be made a day in advance. Store them in the refrigerator and stir the pani before serving. Add onions and cilantro just before serving for freshness.
Tips & Tricks to make the best Air Fryer Pani Puri
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Preheating: Preheat the air fryer to ensure the puris puff up and crisp evenly.
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Timing: Air-frying times may vary. If not crisp in 4 minutes, air-fry for 1-2 minutes more.
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Chill the Pani: Keep the pani refrigerated for enhanced freshness and flavor.
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Adjust Spices: Reduce red chili powder for a milder pani.
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Make Ahead: Prepare the aloo masala, pani, and puris a day ahead for parties or get-togethers.
Air Fryer Pani Puri (Step-by-step photo instructions)
Make the Pani Puri Masala
- In a dry pan, toast the cinnamon stick, dried chilies, cumin seeds, black peppercorns, and cloves for a couple of minutes until fragrant. Transfer them to a plate and let them cool slightly. Add the toasted spices to a grinder. Then add salt, black salt, and dry mango powder, and grind into a fine powder. Once the masala is ready, set it aside.
Prepare the Pani
- In a blender, combine the green chilies, ginger, mint, coriander leaves, and 2–3 tablespoons of water. Blend until smooth. Juice the lemon.
- Place a colander over a large mixing bowl and strain the mint-coriander mixture. Add 2 cups of water and strain again. Reserve the strained mint-coriander mixture for the aloo masala. Add 2 more cups of ice-cold water to the bowl, along with the lemon juice, and mix well.
- Next, add the lemon juice, pani puri masala, black salt, Kashmiri red chili powder, roasted cumin powder, and amchur powder, and mix well.
- Add jaggery powder and stir to combine. Mix in the boondi. Chill for 30 minutes.
- After chilling, add the asafoetida, chopped onions, chopped cilantro, and lemon slices. Mix well and refrigerate until ready to use.
Make the Aloo Masala
- In a bowl, combine the mashed potatoes, reserved mint-coriander mixture, boiled chickpeas, pani puri masala, Kashmiri red chili powder, dry mango powder, black salt, regular salt, chopped coriander leaves, and chopped onions.
- Mix until well combined, mashing the chickpeas slightly with the back of a spoon. Add 2 tablespoons of the prepared pani to the aloo mixture. Mix well. Taste and adjust the salt and spices as needed.
Prepare the Puri
- Preheat your air fryer to 190°C (375°F) for 5 minutes. Arrange the store-bought puris in the air fryer basket in a single layer. Air fry at 175°C (350°F) for 2 minutes, or until puffed, crispy, and golden. Remove the puris from the air fryer and set them aside. Air fry all the puris and place them on a wire rack or in a basket to cool.
Assemble the Pani Puri
- Carefully make a hole in each puri and stuff it with the aloo masala. Top with a little tamarind chutney. Just before serving, dip the filled puris into the chilled pani. Serve immediately and enjoy the burst of flavors.
Recipe Card
Air Fryer Pani Puri [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 230 calories | 1 |
INGREDIENTS
For the Pani Puri Masala
- 1-inch cinnamon stick
- 2–3 dried chilies
- 1 tablespoon cumin seeds
- 8–10 black peppercorns
- 8–10 cloves
- 1 tablespoon dry mango powder
- 1 teaspoon black salt
- 1 teaspoon regular salt
For the Pani
- 3 small green chilies
- 1-inch piece of ginger, sliced
- 1 cup chopped mint leaves
- 1/2 cup, plus 2 tablespoons, fresh coriander leaves
- 1 tablespoon jaggery
- 1 large lemon
- 1 tablespoon pani puri masala
- Salt, to taste
- 1/2 teaspoon black salt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon amchur powder
- 1 teaspoon roasted cumin powder
- 1/4 teaspoon asafoetida (hing)
- 4–5 lemon slices
- 1 liter ice-cold water
- 2 tablespoons chopped onions
- 1/2 cup boondi
For the Aloo Masala
- 2 cups boiled and mashed potatoes
- 2 tablespoons reserved mint-coriander mixture from the pani
- 1/2 cup boiled chickpeas
- 1 teaspoon pani puri masala
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon dry mango powder (amchur)
- 1/2 teaspoon black salt
- Salt, to taste
- Chopped coriander leaves
- 1/4 cup chopped onions
- 2 tablespoons prepared pani
For the Puri
- 1 packet store-bought pani puri
For Assembling
- Air-fried puris
- Aloo masala
- Pani
- Tamarind chutney
INSTRUCTIONS:
Make the Pani Puri Masala
- In a dry pan, toast the cinnamon stick, dried chilies, cumin seeds, black peppercorns, and cloves for a couple of minutes until fragrant. Transfer them to a plate and let them cool slightly. Add the toasted spices to a grinder. Then add salt, black salt, and dry mango powder, and grind into a fine powder. Once the masala is ready, set it aside.
Prepare the Pani
- In a blender, combine the green chilies, ginger, mint, coriander leaves, and 2–3 tablespoons of water. Blend until smooth. Juice the lemon.
- Place a colander over a large mixing bowl and strain the mint-coriander mixture. Add 2 cups of water and strain again. Reserve the strained mint-coriander mixture for the aloo masala. Add 2 more cups of ice-cold water to the bowl, along with the lemon juice, and mix well.
- Next, add the lemon juice, pani puri masala, black salt, Kashmiri red chili powder, roasted cumin powder, and amchur powder, and mix well.
- Add jaggery powder and stir to combine. Mix in the boondi. Chill for 30 minutes.
- After chilling, add the asafoetida, chopped onions, chopped cilantro, and lemon slices. Mix well and refrigerate until ready to use.
Make the Aloo Masala
- In a bowl, combine the mashed potatoes, reserved mint-coriander mixture, boiled chickpeas, pani puri masala, Kashmiri red chili powder, dry mango powder, black salt, regular salt, chopped coriander leaves, and chopped onions.
- Mix until well combined, mashing the chickpeas slightly with the back of a spoon. Add 2 tablespoons of the prepared pani to the aloo mixture. Mix well. Taste and adjust the salt and spices as needed.
Prepare the Puri
- Preheat your air fryer to 190°C (375°F) for 5 minutes. Arrange the store-bought puris in the air fryer basket in a single layer. Air fry at 175°C (350°F) for 2 minutes, or until puffed, crispy, and golden. Remove the puris from the air fryer and set them aside. Air fry all the puris and place them on a wire rack or in a basket to cool.
Assemble the Pani Puri
- Carefully make a hole in each puri and stuff it with the aloo masala. Top with a little tamarind chutney. Just before serving, dip the filled puris into the chilled pani. Serve immediately and enjoy the burst of flavors.
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NOTES:
- Preheat the air fryer to ensure the puris puff up and crisp evenly.
- Air-frying times may vary. If not crisp in 4 minutes, air-fry for 1-2 minutes more.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/air-fryer-pani-puri/
