Jain Pani Puri Recipe (No Onion, No Garlic, No Potato)

Mumbai’s Favourite Street Snack, Now 100% Jain-Friendly!**

Pani Puri is an emotion.
And yes—Jain foodies can enjoy the same thrill without onion, garlic, or potato while keeping all the authentic tangy, spicy, chatpata flavors intact!

This Jain Pani Puri version is crisp, refreshing, and unbelievably delicious—perfect for house parties, festive evenings, or Sunday cravings.

Ingredients You’ll Need

For the Jain Puri Filling (No Potato!)

• 1 cup boiled moong (yellow moong dal OR sprouted moong)
  

• ½ cup boiled white chana (optional)
  

• 2 tbsp finely chopped tomatoes
  

• 2 tbsp finely chopped cucumber
  

• 1–2 tbsp chopped coriander
  

• 1 tsp lemon juice
  

• Salt to taste
  

• ½ tsp roasted cumin powder
  

• ½ tsp Jain Bliss chaat masala
  

Tip: Sprouted moong gives a soft bite like potato—but lighter, healthier, and Jain-friendly.

For the Jain Pani (Tangy & Spicy Without Onion/Garlic)

• 1 cup coriander leaves
  

• ½ cup mint leaves
  

• 3–4 green chilies
  

• 1 small piece of ginger (optional per family rules)
  

• 1 tbsp lemon juice
  

• ½ tsp black salt
  

• ½ tsp roasted cumin powder
  

• ½ tsp Jain Bliss chaat masala
  

• 1–2 tbsp jaggery (optional for Gujarati-style khatta-meetha pani)
  

• Salt to taste
  

• 5–6 cups chilled water
  

For Meetha Pani (Sweet Tamarind Water, Jain Style)

• 3 tbsp tamarind pulp (soaked & strained)
  

• 2–3 tbsp jaggery
  

• ½ tsp roasted cumin
  

• ¼ tsp black salt
  

• A pinch of red chili powder (optional)
  

• Water as needed
  

Optional Toppings

• Sev (Jain-friendly)
  

• Boondi
  

• Crushed puri
  

• Pomegranate seeds
  

Step-by-Step Instructions

Step 1: Prepare the Jain Pani

Blend coriander, mint, chilies, lemon juice, and spices.
Add chilled water and adjust the taste.

Tip: Strain if you prefer smooth pani, keep it unfiltered if you like it chatpata & rustic.

Step 2: Make Meetha Pani

Mix tamarind pulp, jaggery, spices, and water.
 Chill for 20 minutes for best flavor.

Step 3: Make the Jain Filling

Mix boiled moong, chana, tomatoes, cucumber, lemon, spices, and coriander.

Tip: Make the filling just before serving so it stays fresh & crunchy.

Step 4: Assemble the Pani Puri

• Crack a small hole in the puri.
  

• Add 1 spoon of filling.
  

• Dip in spicy pani or drizzle meetha pani… or BOTH!
  

• Eat in one single bite for the real pani puri experience. 

Variations & Ideas

1. Jain Dahi Puri

Replace pani with sweet curd + chutneys.
Top with sev & coriander.

2. Moong Chaat Cups

Use pani puri cups, fill with moong chaat—great for parties.

3. Masala Pani Puri

Add Jain Bliss peri-peri or chili flakes to water for a fiery twist.

4. Falahari Puri

Use rajgira atta puris for fast-friendly pani puri.

Final Thoughts

This Jain Pani Puri proves that sattvik food can still be bold, tangy, spicy, and irresistibly fun! Whether you’re hosting family, friends, or treating yourself to a guilt-free evening snack, this recipe brings you all the Mumbai street vibes without breaking Jain rules.