Refreshing and antioxidant-rich, this Pomegranate Mint Pani Puri (Anar Pani Puri) recipe gives a sweet-tangy twist to the classic Indian chaat.
Say hello to the glow-up your favourite street snack deserves! Pomegranate Mint Pani Puri, also known as Anar Pani Puri or Anar Paani Poori, takes the classic spicy pani and gives it a fruity, antioxidant-rich upgrade. Instead of the usual mint chilli water, this version uses fresh pomegranate juice blended with mint, black salt, Kashmiri red chilli and lemon to create a pani that’s sweet, tangy and mildly spicy — an instant hit even with those who can’t tolerate too much heat.
But the real magic happens when you combine it with a nutty potato-chana filling and bursting fresh pomegranate seeds. Every puri delivers a mix of flavour and texture — soft, crunchy, juicy and spicy all at once!
Filling Ideas for a Flavourful Pani Puri
- Boiled Potatoes: Lightly mash or chop boiled potatoes fine, with salt and chaat masala to enhance the flavour.
- Kala Chana (Black Chickpeas): Boil the kala chana and season them with salt, cumin, and a pinch of red chili powder.
- Tamarind (Imli) Chutney: Add a dollop of this sweet and tangy chutney to balance the spicy pani.
- Sev: A crispy garnish made of fried chickpea flour, sev adds a lovely crunch.
- Fresh Pomegranate Seeds: These add a sweet crunch
Tips for the Perfect Boozy Pani Puri Shots
- If the store bought puris become soft and soggy, microwave them for a minute to make them crispy again!
- Experiment with spirits—try tequila for a Mexican twist or white rum for a tropical vibe and make it boozy.
- You can also add some tamarind chutney or extra spices to the stuffing for more flavour depth. Delicious!
- Keep both boozy and non-boozy versions handy for guests, labeling them to avoid any mix-ups. Cheers!
Storing the Pani
Refrigerate for up to 24 hours: Store the blended pomegranate mint pani in an airtight glass bottle or jug and keep it chilled. Stir or shake well before serving, as the spices and pulp settle at the bottom.
Add lemon just before serving & avoid freezing: If preparing in advance, skip the lemon while storing and mix it in later for freshness. Do not freeze the pani — pomegranate can turn bitter once thawed.
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Refreshing and antioxidant-rich, this Pomegranate Mint Pani Puri (Anar Pani Puri) recipe gives a sweet-tangy twist to the classic Indian chaat.
Ingredients
20 puri shells
- For the Anar Pani
1 cup pomegranate arils
¼ cup fresh mint leaves
1/4 cup dry anardana (dry pomegranate seeds)
½ tsp Kashmiri red chilli powder
½ tsp black salt
1 1/2 tsp chaat Masala
Juice of ½ lemon
1.5 to 2 cups chilled water
2 tsp Jaggery
- For the Filling
1 medium boiled potato, chopped
½ cup boiled kala chana
2 tbsp pomegranate seeds
Directions
- Make the Pomegranate Mint Pani
- Blend pomegranate arils, mint, anardana or anardana powder, Kashmiri chilli, lemon juice and black salt into a smooth paste.
- Strain if you prefer a clear pani or leave unstrained for a pulpy version.
- Mix with chilled water and adjust seasoning to taste.
- Assemble
- Crack the top of each puri.
- Stuff with potato, kala chana and fresh pomegranate seeds.
- Pour in the chilled anar-mint pani.
- Eat immediately — no biting, just full explosion in your mouth!
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