Neha Deepak Shah Reveals Why Bombay Pani Puri Beats Every Other Version

Everyone loves gol gappe, puchka, or pani patashi, especially in places like Jaipur. But if you've ever had Bombay waali pani puri, you'll know it's a whole other level. Chef and food influencer Neha Deepak Shah offers her own version of this Mumbai street-style delight, and believe us, it's magical in every bite.

The Taste Explosion: Hot Meets Cold

What makes Bombay pani puri different? It's the hot ragda (spiced green peas) inside the puri and the chilled spicy pani. When this combination enters your mouth, it creates an explosion of flavors and temperature! Neha even holds a world record for making over 50 flavors of pani puri, but she says nothing beats this classic Kairi water version.

10-Minute Kairi Pani Recipe

The spicy water is super quick to make. In a blender, mix raw mango (kairi), coriander, mint, ginger, green chilli, and a little water. Blend well and then filter it. Now, to this base, add some tamarind water, a bit of jaggery, lots of lemon juice, and a pinch of jaljeera powder. Add cold water to adjust the consistency. Sprinkle some red chilli powder and drop in a few lemon slices for extra zing!

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Don't Forget the Ragda!

Ragda, or soft-cooked green peas, provides the ideal finishing touch. Add this warm ragda to the puri, followed by the cold spicy water, and your Bombay-style pani puri is done! Try it at home and experience the genuine street flavor of Mumbai in minutes.

Pani puri lovers, this one's a must-try! Have you ever had it with ragda before?