Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri [Video]

Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani.

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Bangarpet Pani Puri

To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people. 

My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!

Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.

But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety. 

Bangarpet Pani Puri

What is Bangarpet Pani Puri?

Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop. 

I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn. 

The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.

How is the Pani clear / transparent?

This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.

Also, sometimes, alum.

I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.

The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear. 

I added chopped coriander too, you can skip it, it doesn't alter the taste too much. 

The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.

The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.

Bangarpet Pani Puri




Video Recipe



Bangarpet Pani PuriBangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.

Recipe Type:  Snacks
Cuisine:            Karnataka
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 hours 30 minutes
Yield:                Makes 100 Pani Puris


For the clear Pani:

2 Cloves
1" Cinnamon
2-3 Green Chillies
2 Tbsp Ginger, chopped
10-12 Garlic cloves
1 tsp Citric Acid crystals
0.5 tsp Black Salt
1 litre hot Water
Salt to taste

For the green peas filling:

1 cup dried Green peas
Salt to taste

To assemble the Pani Puri:

100 Puris
1 large Carrot, grated
1 large Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 cup Sev (Optional)


1. Wash and soak the dried green peas in water overnight.
2. Coarsely pound the ginger, garlic and green chillies together.
3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals.
4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water.
5. Next morning, pressure cook the soaked green peas with 1 tsp of salt.
6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later.
7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals.
8. Blend the ginger-garlic-green chillies into a smooth paste.
9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt.
10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature.
11. Mix together the grated carrot, chopped onions and coriander leaves before assembling.
12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.

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