Aam Panna is a very delicious and refreshing drink that we make during summer, using unripe green mangoes. I have grown up loving the delicious aam panna which I make every summer, and love it so much, that I freeze the pulp to make it all year round! And to combine my two summer favorites, just made sense. This aam panna pani puri is such a deliciously refreshing recipe, I bet you will love it. And who needs an introduction to Pani Puri?
What is Aam Panna?
Aam panna is an Indian summer refreshing drink made with green mangoes, mint, cumin powder, black salt, and jaggery. Aam panna is made in many different ways, among different states in India. In Gujarat, this recipe is famously known as Kachi Keri No Panno. We make it with lots of mint, boiled green mangoes, ginger, cumin powder, black salt and jaggery. I have grown up enjoying this recipe every summer. My mom will keep it ready for my sister and I when we were back from school. While in Maharashtra they use boiled green mangoes, they perfume the drink with saffron and cardamom. And, they use sugar to sweeten it. I have tried this version and it tastes lip-smacking delicious too. They famously call this recipe Kairi Cha Panna. And in the state of West Bengal, they make it by charring the green mangoes. The smokiness adds such a delightful and luxurious experience to this drink! For spices, they use their garam masala or bhoja masala and lots of mint for the touch of freshness. Bengalis call this Aam Poda Sharbat.
Memories of Pani Puri
The fondest memories of eating this drool-worthy chaat, are with my best friend Yesha. We would take our bikes to attend a few after-school classes, and on our way back, in summer we would make a quick pit stop at the Pani Puri Wale Bhaiya. And whenever I visit India, I still go to the same place to enjoy my favorite gol gappe. Some memories are too precious, and I reckon they always end up being rooted in food. I have not tried many different versions of pani puri, but different names like Puchkas, Gol Gappe, etc famously know them. I know that the spice mix used, and the shapes and the size of the puris are quite different throughout India.
Main Components of This Chaat
For me, the Gol Gappe / Puchkas, consist of the four main components. 1 . Crispy and delicious puris 2. Potato and kala chana masala 3. Green pani made with mint and cilantro which is also known as Teekha Pani 4. Meetha pani is the dates and tamarind chutney to balance the spice of the teekha pani
Expert Tips to Make the Recipe
Pani puris taste better, when you enjoy it a day later, because the beautiful flavors of the green pani elevate the next day. So this recipe also is a great make ahead recipe. I buy the puris from the local Indian store, and sometimes use the dried uncooked ones, that I place them in the air fryer to cook for 2-3 minutes. They both work well. To prepare the masala, I like to use a potatoes and kala chana (brown chickpeas), but if you with you can also add green moong, or chole. There is a garam masala pani puri, famous from the streets of Mumbai, where the masala is prepared using dried white peas and potatoes, with green pani masala.
Variations and Storage Suggestions
I am adding boiled green mango pulp along with lots of mint, cilantro, ginger, green chilies, black salt, and salt. You can substitute green chilies with black pepper, and also add some sugar/ jaggery to balance the spice. You can also use chaat masala instead, of cumin powder and black salt. But, I recommend to use cumin powder and black salt, as chaat masala will change the taste a little bit. If you wish to make the aam panna pani puris more spicy, you can always add some red chili flakes to the green pani and serve, along with some boondi. I usually don’t make meetha pani, as we enjoy the spicy kick, but here’s a quick hack you can use. Make my 10-minute Dates and Tamarind chutney in the Instant Pot. Just add water, and dilute it to make meetha pani. You can skip adding the green mango, and add lemon juice to add the zing to make traditional pani puris. If you love garlic, you can add 3 cloves of garlic, while grinding the green pani masala, it tastes delicious.
Ingredients to Make Aam Panna Pani Puris
To make things easier, I will divide the ingredients into sections as needed for each component.
1. To Make The Green Pani
Green Mango - You will have to boil the green mango using either a traditional pressure cooker or the instant pot. And use the pulp for this recipe. Mint - You have to use fresh mint leaves to make the green pani as they are the main ingredient of the recipe. Discard any thick stems, as they can add a distinct bitter flavor to the recipe. Cilantro - Chop off the ends of the cilantro stems, after thoroughly washing them. We will use both cilantro stems and leaves for this recipe. Aromatics - We will be using Thai green chilies and ginger for the aromatics of this recipe. If you love garlic, you can also add 3 cloves of garlic to the recipe. Spices - We will be adding salt, black salt and roasted cumin powder to this recipe. Water - You will needs about 1 cup of water to grind the above listed ingredients. And will need about 8 cups of cold water to add to the prepared green pani masala to make the green aam panna pani.
2. To Make The Masala
Potatoes - Use 3 medium-sized golden boiled and mashed potatoes as they are starchy. You don’t need your potato masala to feel dry. Kala Chana - You will need to soak about half a cup of kala chana overnight. Then pressure cook it with the potatoes. Cilantro - Use finely chopped cilantro to add freshness to the masala. Spices - Add Kashmiri red chili powder, black salt and salt to the masala Onions - Add ¼ cup of finely chopped red onions and add it to the masala. Since not everyone in my family prefers raw onions, I serve them on the side.
3. Puris
I usually prefer to buy the store-bought puris, to not overwhelm myself with more work. You can even buy ready-to-fry puris from your local Indian store, and air fry them.
How to Make Street Style Pani Puris at Home?
1. Make the Teekha Pani
1. Boil the Green Mango
2. Grind the Masala and Make the Pani
2. Make the Masala
Boil the Potatoes and Kala Chana
If you wish to use instant pot, in the steel insert add the soaked and drained kala chana. Now place a trivet in the pot, and add 3 medium-sized washed potatoes. Add1 teaspoon of salt and 2 cups of water. Close the instant pot lid, and manual Pressure cook for 15 minutes on high pressure. Let the pressure release naturally.
Make the Masala
Serving Suggestions
Have all the 4 components of pani puri ready. The masala, teekha pani, meetha pani and the puris. Pop the puris gently on the top with the help of a spoon or your thumb. Now add the potato masala, and add a few teaspoons of meetha pani which is optional. Then add few teaspoons of the aam panna teekha pani, which is the star ingredient. Pop it in your mouth and enjoy the burst of flavors all at once! Make sure you eat them right away or they will become soggy. I like to individually plate the masala, meetha pani and teekha pani for all my family members, and have puris, in the center, in a big bowl. Everyone can make them individually as per their prefrences and enjoy. I also serve some finely chopped raw onions, chili flakes and boondi on the side.
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