Instant Pot Spaghetti With Meat Sauce

This Instant Pot Spaghetti with meat sauce is one of the easiest Instant Pot recipes you will ever make. The meat, pasta, and sauce all cook together to create the ultimate one-pot meal that your entire family will devour!

It’s no big secret around here that I love my Instant Pot. I really regret not getting it earlier, well it’s better late than never, right? So, if you don’t have one, seriously consider getting one! You will love this multi-purpose magic pot in which you can make so many things effortlessly and cooking spaghetti in the Instant Pot is seriously a game-changer!

This Instant Pot Spaghetti with meat sauce has got to be one of our favorite family dinners, we love how this IP spaghetti turns out, the spaghetti noodles are perfectly cooked, and infused with a lot of flavor from the meat sauce.

• Why you will love this pressure cooker spaghetti recipe
• What about the taste?
• This recipe may not be for you if…
• My top 4 tips to make the best Instant Pot spaghetti with meat sauce
• More hearty Instant Pot recipes
• How to make Instant Pot Spaghetti with meat sauce – Step by step instructions
• Instant Pot Spaghetti With Meat Sauce

Why you will love this pressure cooker spaghetti recipe

Fewer pots and pans to clean: When you cook spaghetti in the Instant Pot, you only need one pot to cook the pasta and the meat sauce. You don’t need a pot to boil the water, nor a colander to drain the spaghetti and neither a separate pan to make the meat sauce. Everything cooks together in your electric pressure cooker. This is truly a one-pot, wholesome meal that is simple and quick and requires very little clean-up!

Set-it and forget it: The only time you are required to stand in front of the pot is if you choose to make this recipe with meat. Other than that, you simply layer everything, set the timer and walk away!

Simple one-pot meal for those busy weeknights: Instead of ordering food, make a pot of this Instant Pot spaghetti recipe instead, it is budget-friendly, easily feeds a crowd, and is tasty! What more can a busy parent ask for? Absolutely perfect for one of those busy weeknights.

What about the taste?

Having spoken of all the wonderful advantages of making this traditional Italian classic in the IP, you probably wonder what does it taste like?

Honestly, no one in my family is that picky. This goes down well with everyone, especially the kids. I love this recipe for its ease and simplicity. It is quick to whip up a meal in a jiffy with minimal effort which is a big win-win for me.

It tastes great, everything mingles really well in this pressure cooker spaghetti recipe. I find that the meat is moist and pasta absorbs all the flavors beautifully since it cooks in the sauce itself!

After the cooking cycle, do not fret if it may look watery. Once you stir up everything and let it rest for 10 minutes, the sauce thickens up, and the pasta is well coated with that delicious meat sauce. Yum yum!!

This recipe may not be for you if…

• Cooking the pasta in the sauce is a strict-no! You prefer to boil your pasta separately and then add the sauce on top.
• You are put off by the texture of the spaghetti cooked under pressure. (Though, honestly, I do not see a major difference. You can try using an equivalent amount of other kinds of pasta like penne, rigatoni, etc).

I’ll be honest with you guys, this Instant Pot spaghetti is not meant to be a sophisticated dish that follows the rules of cooking pasta. Coz sometimes, it is okay to break a few rules to cook a meal that you think your family will enjoy nonetheless, don’t you agree?

There is nothing authentic about this much loved Italian dish when it’s cooked in the Instant Pot, and neither do I claim it to be. This is more of a quick-fix meal I’d say, but that doesn’t mean it tastes bland. You should definitely try this recipe (it is hardly even a recipe) at least once, and then decide if it is for you!

If not, I won’t judge you, it is all about your personal preference. I’m all about cooking food from scratch and this blog pretty much reflects that. But a few exceptions are always welcome, we enjoy this recipe, and it has been on regular rotation ever since I first tried it:)

My top 4 tips to make the best Instant Pot spaghetti with meat sauce

Quality ingredients: Use good-quality crushed tomatoes (I prefer San Marzano) or use a really good brand of jarred marinara sauce (I like Rao’s if I use marinara). If you make your own marinara sauce, even better! Just make sure you have 3 cups worth of sauce for this recipe.

Season generously: Season the meat as you cook with herbs, dried or fresh will work, whatever you have at hand. Sauteing the herbs and spices with the meat adds more flavor, than simply dumping it in the pot while layering.

Layer the ingredients: To prevent the ‘BURN’ error, layer your ingredients and do not stir. Place the noodles in a criss-cross pattern or fan it out over the meat mixture. Doing so will ensure that the noodles do not clump after pressure cooking. It is normal for a few noodles to clump together, simply separate them out with the help of a fork.

Next, you will need to add the crushed tomatoes all over the spaghetti, followed by water or broth poured around the edges of the pot.

Try swapping the ground meat with Italian sausage, it adds a lot more flavor. You will need to reduce the amount of dried herbs in this recipe, as Italian sausage is already well-seasoned. I simply loved how the hot Italian sausage flavored up this tortellini soup , so you could consider using it here. You can also use ground turkey instead of ground beef.

Let it rest: When you open the lid, you will see a layer of liquid floating on top of the spaghetti. Using tongs, mix the spaghetti with the sauce gently, let it rest, covered, for 10 minutes. The result is perfectly cooked spaghetti!

More hearty Instant Pot recipes

Chili

Pot Roast

Turkey Chili Mac

Beef and barley soup

How to make Instant Pot Spaghetti with meat sauce – Step by step instructions

(Printable recipe card below instructions)

Step 1: Brown the beef

Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add 1 tablespoon of olive oil, let it heat up a bit, then add 1 lb ground beef. Cook, crumbling the meat with a spoon until browned, about 5 minutes.

Step 2: Saute onion, garlic, seasoning, and tomato paste

Next, add 1 cup diced onions along with 1 tablespoon minced garlic, saute until the onions are translucent, about 2 minutes.

Add 2 teaspoons each of dried oregano and dried basil along with 1 teaspoon of salt, 1 teaspoon of sugar, 1/4 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, and 1/2 tsp ground black pepper. Also, add 2 tablespoons of tomato paste. Cook for another minute.

Add 1/2 cup of broth and deglaze the pot, scraping off any browned bits stuck at the bottom of the pot. Do not skip this step, as you will get a ‘BURN’ error if the browned bits are left at the bottom of the pot.

Step 3: Layer the ingredients

Press ‘CANCEL’. Break the spaghetti in half and scatter it over the meat mixture in a criss-cross pattern. Pour 28 oz canned crushed tomatoes all over the spaghetti. Pour in the remaining 1.5 cups of broth or water around the edges of the pot. Push the spaghetti gently under the liquid, making sure the spaghetti is covered with the liquid.

Step 4: Pressure cook

Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 8 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.

Step 5: Quick release

Once the cooking cycle is complete, do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. You will find some liquid on top.

Step 6: Mix

The sauce will look soupy after you open the lid (pic for reference below). Mix the spaghetti gently with the sauce. Cover and let it sit for 10 minutes on the ‘KEEP WARM’ mode. The spaghetti will soak up all the excess liquid.

You may mix in some basil chiffonades and parmesan cheese. Dish out this easy Instant Pot spaghetti and serve topped with more basil leaves and parmesan cheese.

Refrigerate leftover spaghetti in an airtight container for up to 4 days.

Notes

• You may substitute the 1/2 cup of broth used for deglazing the pot with an equal amount of red wine.
• We enjoy the meat to noodles ratio as mentioned in this recipe. Feel free to reduce the meat by half or double it based upon your preference.
• You can add extra marinara/spaghetti sauce after the pressure cooking cycle if you like your spaghetti really saucy!
• For a no-meat/vegetarian version , skip step 1, add the entire 2 cups of broth after sauteing the onion, garlic, tomato paste, and seasonings. Next, add the spaghetti noodles, the crushed tomatoes on top, do not stir. Follow the pressure cooking time as stated above.
• If your IP is sensitive to tomato-based products, place the tomato paste on top of the crushed tomatoes, instead of sauteing it in step 2.
• To make this recipe with frozen ground beef , first, thaw the beef in the Instant Pot. To do that, place a trivet and add 1 cup of water in the insert, place the block of frozen ground beef on the trivet. Pressure cook on ‘HIGH’ for 15 minutes followed by a natural pressure release of 2-3 minutes, then quickly release the leftover pressure. The beef will not be fully cooked, it will still be pink in the middle, but thawed enough to be used in the recipe. You can now follow the recipe from step 1 through 6.

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Instant Pot Spaghetti With Meat Sauce

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

• 8 oz uncooked spaghetti
• 1 lb lean ground beef or ground turkey
• 1 cup chopped yellow onions, 1/2 teaspoon of onion powder
• 1 tablespoon minced garlic, 1 teaspoon of garlic powder
• 2 tablespoon tomato paste optional
• 28 oz can crushed tomatoes, or 24 oz jar of your favorite marinara sauce
• 2 cups beef stock or water
• 1 tablespoon olive oil
• Parmesan cheese, as required
• Fresh basil leaves, for garnish

Seasoning mix

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes

Instructions

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, let it heat up a bit, then add ground beef. Cook, crumbling the meat with a spoon until browned, about 5 minutes.
• Next, add diced onions along with minced garlic, saute until the onions are translucent, about 2 minutes.
• Add the seasoning mix and tomato paste. Cook for another minute.
• Add 1/2 cup of broth and deglaze the pot, scraping off any browned bits stuck at the bottom of the pot. Do not skip this step, as you will get a ‘BURN’ error if the browned bits are left at the bottom of the pot.
• Press ‘CANCEL’ to switch off the ‘SAUTE’ mode. Break the spaghetti in half and scatter it over the meat mixture in a criss-cross pattern. Pour canned crushed tomatoes all over the spaghetti. Pour in the remaining 1.5 cups of broth or water around the edges of the pot. Push the spaghetti gently under the liquid, making sure the spaghetti is covered with the liquid.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 8 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
• Once the cooking cycle is complete, do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. You will find some liquid on top.
• The sauce will look soupy after you open the lid (pic for reference below). Mix the spaghetti gently with the sauce. Cover and let it sit for 10 minutes on the ‘KEEP WARM’ mode, it will soak up all the excess liquid.
• You may mix in some basil chiffonades and parmesan cheese. Dish out this easy Instant Pot spaghetti and serve topped with more basil leaves and parmesan cheese. Refrigerate leftover spaghetti in an airtight container for up to 4 days.

Notes

• You may substitute the 1/2 cup of broth used for deglazing the pot with an equal amount of red wine.
• We enjoy the meat to noodles ratio as mentioned in this recipe. Feel free to reduce the meat by half or double it based upon your preference.
• You can add extra marinara/spaghetti sauce after the pressure cooking cycle if you like your spaghetti really saucy!
• For a no-meat/vegetarian version , skip step 1, add the entire 2 cups of broth after sauteing the onion, garlic, tomato paste, and seasonings. Next, add the spaghetti noodles, the crushed tomatoes on top, do not stir. Follow the pressure cooking time as stated above.
• If your IP is sensitive to tomato-based products, place the tomato paste on top of the crushed tomatoes, instead of sauteing it in step 2.
• To make this recipe with frozen ground beef , first, thaw the beef in the Instant Pot. To do that, place a trivet and add 1 cup of water in the insert of a 6 quart IP, place the block of frozen ground beef on the trivet. Pressure cook on ‘HIGH’ for 15 minutes followed by a natural pressure release of 2-3 minutes, then quickly release the leftover pressure. The beef will not be fully cooked, it will still be pink in the middle, but thawed enough to be used in the recipe. You can now follow the recipe from step 1 through 6.

Instant Pot Spaghetti With Meat Sauce

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients

• 8 oz uncooked spaghetti
• 1 lb lean ground beef or ground turkey
• 1 cup chopped yellow onions, 1/2 teaspoon of onion powder
• 1 tablespoon minced garlic, 1 teaspoon of garlic powder
• 2 tablespoon tomato paste optional
• 28 oz can crushed tomatoes, or 24 oz jar of your favorite marinara sauce
• 2 cups beef stock or water
• 1 tablespoon olive oil
• Parmesan cheese, as required
• Fresh basil leaves, for garnish

Seasoning mix

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes

Instructions

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, let it heat up a bit, then add ground beef. Cook, crumbling the meat with a spoon until browned, about 5 minutes.
• Next, add diced onions along with minced garlic, saute until the onions are translucent, about 2 minutes.
• Add the seasoning mix and tomato paste. Cook for another minute.
• Add 1/2 cup of broth and deglaze the pot, scraping off any browned bits stuck at the bottom of the pot. Do not skip this step, as you will get a ‘BURN’ error if the browned bits are left at the bottom of the pot.
• Press ‘CANCEL’ to switch off the ‘SAUTE’ mode. Break the spaghetti in half and scatter it over the meat mixture in a criss-cross pattern. Pour canned crushed tomatoes all over the spaghetti. Pour in the remaining 1.5 cups of broth or water around the edges of the pot. Push the spaghetti gently under the liquid, making sure the spaghetti is covered with the liquid.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 8 minutes. It will take some time for the pressure to build up (about 12 minutes), after which the timer will begin.
• Once the cooking cycle is complete, do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. You will find some liquid on top.
• The sauce will look soupy after you open the lid (pic for reference below). Mix the spaghetti gently with the sauce. Cover and let it sit for 10 minutes on the ‘KEEP WARM’ mode, it will soak up all the excess liquid.
• You may mix in some basil chiffonades and parmesan cheese. Dish out this easy Instant Pot spaghetti and serve topped with more basil leaves and parmesan cheese. Refrigerate leftover spaghetti in an airtight container for up to 4 days.

Notes

• You may substitute the 1/2 cup of broth used for deglazing the pot with an equal amount of red wine.
• We enjoy the meat to noodles ratio as mentioned in this recipe. Feel free to reduce the meat by half or double it based upon your preference.
• You can add extra marinara/spaghetti sauce after the pressure cooking cycle if you like your spaghetti really saucy!
• For a no-meat/vegetarian version , skip step 1, add the entire 2 cups of broth after sauteing the onion, garlic, tomato paste, and seasonings. Next, add the spaghetti noodles, the crushed tomatoes on top, do not stir. Follow the pressure cooking time as stated above.
• If your IP is sensitive to tomato-based products, place the tomato paste on top of the crushed tomatoes, instead of sauteing it in step 2.
• To make this recipe with frozen ground beef , first, thaw the beef in the Instant Pot. To do that, place a trivet and add 1 cup of water in the insert of a 6 quart IP, place the block of frozen ground beef on the trivet. Pressure cook on ‘HIGH’ for 15 minutes followed by a natural pressure release of 2-3 minutes, then quickly release the leftover pressure. The beef will not be fully cooked, it will still be pink in the middle, but thawed enough to be used in the recipe. You can now follow the recipe from step 1 through 6.

Pani Puri recipe with step-by-step pictures. Learn how to make this mouth-watering, Indian street food at home from scratch!

Pani Puri is a popular Indian street food known by various names all over the country. In Mumbai, it is known as pani puri, as golgappa or gol gappay in Delhi, and puchka in Kolkatta and pani ke batashe in Uttar Pradesh, gupchup in Bihar, Odisha, Jharkhand, Telangana. Different names for the same yummy thing!

• So what is pani puri?
• Ingredients needed
• A few tips…
• You may also enjoy the yummy ‘chaat’ snacks
• How to make Indian pani puri – Step by step instructions
• Pani Puri Recipe | How To Make Pani Puri

So what is pani puri?

Pani means water in Hindi and puri is a hollow, deep-fried, crispy sphere. The puris are cracked very gently with the thumb to create a cavity that is stuffed with some sort of filling, dipped in sweet chutney and finally dunked in spicy and tangy water. That is pani puri for you!

The filling can either be made with

• Ragda (curried white peas)
• Boiled and mashed potatoes mixed with black chickpeas or moong sprouts spiced with seasonings
• Plain or spiced moong sprouts stuffing.
• Boondi

A single serving of this yummy Indian street food comprises of 6 pani puris. The gamut of textures to flavors in this chaat snack is a real explosion (literally!) in your mouth. From the crunch of the crisp puris to the warm ragda filling and then the tangy, sweet and spicy flavors of the chutneys, it is seriously addictive for a reason!

I’m literally salivating as I write this post since that is what the very mention of these two words would evoke in most Indians. Whether you are a child or an adult, I doubt you can ever get tired of eating that stuff! It’s so delicious!

However, with most things prepared on the roadside, hygiene is a really big question! Since this is mostly prepared by hands, from the cracking of the puris to dunking them in water, to the source of the water itself, one really wonders how hygienic it is! Well, of course, if you have a really strong immune system, lucky you 😀

Quite frankly, before moving to the US, I never made pani puri at home. I’m one of those who depended on my immune system. But I really started missing out while I was there. So I took matters into my own hands and made everything at home.

I’m sure most of you are familiar with the basic things you’d need to make it at home. But if this is totally new to you, you’d definitely like to read further. So let’s get going with that!

Ingredients needed

You will need the following to make this yummy street food at home;

• Puri or poori
• Filling or stuffing (ragda/aloo masala/moong sprouts), totally your choice
• Meetha pani aka sweet chutney
• Teekha pani aka the spicy water

Let’s talk about all these elements in detail!

Puris

I’ve already done a very detailed recipe in my earlier post on this topic. You can read all about that here – golgappa puri recipe

Filling/stuffing

You have quite a lot of options when it comes to the stuffing. I personally, love using ragda for the filling, as that is what I’ve been eating all my life. It’s the stuffing of choice in Mumbai.

• For the ragda recipe: You will need to soak the dried peas overnight or at least 8 hours. The next day, pressure cook it with salt, red chilli powder, and turmeric. That’s about it. This is the pretty basic recipe, you don’t really need to add too many flavors to the ragda, coz the pani’s are super flavorful. However, if you do wish to make the ragda with onion, tomatoes, and more spices, you can refer the recipe for that here, which I’ve shared in my ragda patties post .
• Moong sprouts: You will need steamed moong sprouts if you like this as the filling. You can read my moong sprouts pulao post to learn how to sprout moong beans.
• Aloo masala stuffing: Take about 2-3 medium boiled and mashed potatoes, and add finely chopped onion, cilantro/coriander leaves, green chillies, about 1/4 cup of ragda or boiled black chickpeas, roasted cumin powder, black salt, red chili powder, about a teaspoon of lemon juice and salt, to taste. Mix everything well, and your aloo masala stuffing is ready. Add all the ingredients as per your taste, there is really no fixed recipe for this stuffing.
• Plain boondi

Golgappa pani

So there are two kinds of water as mentioned above,

Teekha pani (spicy water)

You can make the spicy pani aka green pani at home with fresh ingredients, you don’t really need any pani puri masala to make this water. In a pinch, you can use the popular Everest pani puri masala instead of the individual spices mentioned in the recipe.

To make the spicy water, first, you will need to prepare the pani puri paste. That consists of mint leaves, cilantro/coriander leaves, lots of green chillies (of course you can adjust to your heat tolerance), ginger, and few ‘ chatpata ‘ spices. If you can get hold of some raw mangoes, please use them, it adds an amazing flavor to the spicy water.

The recipe of the teekha pani was shared by one of the members, Mrs. Indira Sharma, of our FB foodie group. She’s been making it for years now. I’ve simply adapted her recipe and let me tell you it’s the best and only recipe you will ever need for making the ‘spicy pani’ which is a bomb of flavors!

Ditch the ready-made store-bought stuff, and make it at home instead. You won’t regret you did!

Meetha pani (sweet chutney)

This is nothing but the sweet chutney aka date-tamarind chutney. Add some water to dilute it to a slightly runny consistency. That’s about it.

Some people add the meetha chutney into the spicy water, but I like to serve it separately, as some people like it mild, some like it spicy, and some like it with just the sweet chutney, especially kids. So you can absolutely customize that to suit everyone’s needs!

Serving this ‘chaat’

Lay out the puris, sweet chutney, spicy pani, stuffing of choice (here it is ragda) in separate containers.

Take a puri, crack it gently with your thumb, spoon in some warm ragda, followed by sweet pani, then dunk the puri in spicy pani, and slurp away!!

I’m sure even 6 of this delicious homemade pani puris won’t suffice. You can easily lose track of how many you indulge in!

A few tips…

• I’ve shared a lot of tips to make the perfect puri for this recipe, so do check those out, find the link below in the steps. A perfect, crispy, puffed puri is the heart and soul of this recipe, as it is the vessel that carries all that yumminess! In a pinch, you could choose to buy the read-made ones as well.
• Adjust the seasoning of the pani as per your preference. I really love using more mint as compared to coriander leaves for the spicy pani. You can add an equal amount of coriander and mint leaves if you like.
• Do not skip the raw mango for the spicy pani, it really adds a little extra to the flavor.
• Chill the spicy water for a few hours, it really helps the flavors to mingle and develop more as it sits.
• If you like soft boondi, you may add it to the spicy water before refrigerating. If you like it crispy, add it to the water just before serving.
• Remember to have everything ready before you serve. Then simply assemble and enjoy as many as you like to your heart’s content 🙂

You may also enjoy the yummy ‘chaat’ snacks

• Dahi puri
• Ragda patties
• Dabeli
• Veg Frankie

Now, that you have learned about the components in detail, let’s head over to the illustrations and learn how to make this popular Indian street food at home 🙂

How to make Indian pani puri – Step by step instructions

Hpw to make puri?

For the detailed recipe to make perfect, crispy puri’s, head over to this puri recipe .

How to make ragda?

1.Wash and soak the chickpeas overnight in sufficient water.

2.Next morning pressure-cook the soaked and drained peas with turmeric, red chilli powder, salt to taste, and 2 cups of water on medium to high heat for 6 whistles.

3.Open the cooker once it depressurizes. The peas should turn tender and slightly mushy, if not put the lid back on and cook for 2 more whistles.

How to make golgappa pani?

Teekha pani

1.Add all the ingredients in a blender. Grind to a smooth paste using little water.

2.Transfer the chutney into a sufficiently big bowl and add 1 cup of water at a time, mix and taste for seasonings. You can add as much water as you want to thin it out, but remember to check for seasonings and adjust the salt, spice, and tang as required. I add about 3 cups of water. (You may strain the chutney through a fine-mesh sieve, in that case, add all the spice powders after straining the chutney).

3.Chill the pani in the refrigerator for at least 2-3 hours. This also allows the flavors in the water to develop better. I like to serve the sweet chutney separately, but you can mix about 1/4 cup of date-Tamarind chutney to the spicy pani and mix well. Add a few tablespoons of boondi to the pani just before serving.

Meetha pani

Make a batch of my date-tamarind chutney , then dilute it with little water to your desired consistency. I keep my chutney a little thick but feel free to adjust as per your preference. Keep in mind that you will need to add more seasonings if you dilute the chutney with more water, so taste and adjust.

How to make golgappa?

1.Crack the puri gently with the tip of your fingers.

2.Add in some ragda filling or any other filling of your choice. You can also add some chopped onions.

3.Spoon in about a teaspoon of sweet date-tamarind chutney.

4.Finally, dunk it in spicy pani. Gobble it up immediately or else it will get soggy!

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Pani Puri Recipe | How To Make Pani Puri

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• About 30 Puris, store-bought or homemade

For the ragda filling

• 1/2 cup white peas
• 1/8 tsp turmeric powder
• 1/4 tsp red chilli powder
• salt, to taste

For the teekha paani

• 1 cup loosely packed mint leaves, about 15 grams
• 1/2 cup loosely packed cilantro/coriander leaves, about 10 grams
• Juice of 1/2 lemon, about 1 tbsp
• 30 grams of raw mango, about half a raw mango, cut into pieces
• 4 green chillies, adjust as per desired heat
• 2 teaspoons roasted cumin seeds
• 1 inch piece of ginger
• 1 teaspoon black salt
• 1 teaspoon chaat masala
• 10 peppercorns
• salt, to taste, add accordingly as you are also adding black salt
• 1/2 teaspoon hing (asafoetida)

For the meetha pani

• Sweet date & tamarind chutney, us as such or dilute it with water to thin it down

Other ingredients

• boondi, as required

Instructions

HOW TO MAKE PURI?

• For the detailed recipe to make perfect, crispy puri’s, head over to this puri recipe .

HOW TO MAKE RAGDA?

• Wash and soak the chickpeas overnight in sufficient water.
• Next morning, pressure-cook the soaked and drained peas with turmeric, red chilli powder, salt to taste, and 2 cups of water on medium to high heat for 6 whistles.
• Open the cooker once it depressurizes. The peas should turn tender and slightly mushy, if not put the lid back on and cook for 2 more whistles.

TEEKHA PANI

• Add all the ingredients in a blender. Grind to a smooth paste using little water.
• Transfer the chutney into a sufficiently big bowl and add 1 cup of water at a time, mix and taste for seasonings. You can add as much water as you want to thin it out, but remember to check for seasonings and adjust the salt, spice, and tang as required. I add about 3 cups of water. (You may strain the chutney through a fine-mesh sieve, in that case, add all the spice powders after straining the chutney).
• Chill the pani in the refrigerator for at least 2-3 hours. This also allows the flavors in the water to develop better. I like to serve the sweet chutney separately, but you can mix about 1/4 cup of date-tamarind chutney to the spicy pani and mix well. Add a few tablespoons of boondi to the pani just before serving.

MEETHA PANI

• Make a batch of my date-tamarind chutney , then dilute it with little water to your desired consistency. I keep my chutney a little thick but feel free to adjust as per your preference. Keep in mind that you will need to add more seasonings if you dilute the chutney with more water, so taste and adjust.

HOW TO MAKE GOLGAPPA?

• Crack the puri gently with the tip of your fingers.
• Add in some ragda filling or any other filling of your choice. You can also add some chopped onions.
• Spoon in about a teaspoon of sweet date-tamarind chutney.
• Finally, dunk it in spicy pani. Gobble it up immediately or else it will get soggy!

Notes

• The prep time in the recipe is taken as 20 minutes considering you have the puris and the sweet chutney already prepared. If you need to make everything, the prep and cook time will increase. Please refer to the individual post on puri and sweet chutney for reference on timings.
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml