How to make Mango Pani Puri - SK Khazana -

You have eaten tangy pani puri many times now try out this sweet and sour one – it is totally lip smacking

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Crisp Puffed Puris (पानी पूरी/ गोलगप्पे), Amras

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Mango Pani Puri - SK Khazana checkout Puchka, Paani Puri, Ragda Puri, Pani Puri - SK Khazana . You can also find more Snacks and Starters recipes like Thepla Nachos - SK Khazana Dahi Bhalla Buttermilk Oats Pancakes Grilled Fish Fingers

Mango Pani Puri - SK Khazana

Mango Pani Puri - SK Khazana Recipe Card


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.    

Prep Time : 41-50 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Mango Pani Puri - SK Khazana Recipe

  • Crisp Puffed Puris 24

  • Amras

  • Mango riped peeled 1 medium

  • Saffron (kesar) a pinch

  • Milk 2 tablespoons

  • Sugar 1 tablespoon

  • Stuffing

  • Potato boiled and peeled 1 large

  • Mixed sprouts boiled 1/2 cup

  • Chaat masala 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder a pinch

  • Salt to taste

  • Roasted cumin powder 3/4 teaspoon

  • Aam panna

  • Raw mangoes boiled, peeled and pulped 3

  • Sugar 1/2 cup

  • Roasted cumin powder 1 teaspoon

  • Cinnamon powder 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Nutmeg powder a pinch

  • Black salt (kala namak) to taste

  • Mint chutney 1 tablespoon

  • Salted boondi 1/2 cup


Step 1

To make aamras, squeeze out the flesh of the mango into a bowl. Add saffron, milk and sugar and blend with an electric hand blender till smooth.

Step 2

To make stuffing, mash potato in another large bowl, add mixed sprouts, chaat masala, Chilli Powder, turmeric powder, salt and roasted cumin powder and mix well.

Step 3

To make aam panna, take the raw mango pulp in a third large bowl, add sugar, roasted cumin powder, cinnamon powder, lemon juice, nutmeg powder, black salt and mint chutney and whisk well.

Step 4

Add 1 cup water, mix well and blend with an electric hand blender till smooth. Add 2 cups of water and salt and mix well. Add salted boondi and mix well.

Step 5

For each portion, make a hole on one side of 6 crisp puris and place them on a plate. Stuff each with some potato mixture, top with some aamras and some panna and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.