Panipuri stall at markets and festivals

Market shoppers, festival crowds, South Asian communities and adventurous eaters looking for a quick, inexpensive snack.

A set price per plate of puris, often with combo plates and extra flavors. Revenue depends on how many market days you work and the foot traffic at each one.

• Cooking and prep from scratch
• Food safety habits
• Friendly, fast customer service

• Health department permit and any temporary food event permits, check with your county
• Many areas require food prep in a licensed commissary kitchen, and home kitchen rules usually do not cover this kind of food, so check
• Safe water, handwashing station and cold holding for the spiced water and fillings
• General liability insurance, which many markets require
• Label or tell customers about allergens such as gluten, chickpeas and tamarind
• Sales tax registration with your state and weather-dependent income

Startup costs are typically around $3,000 to $10,000, depending on your tent, tables, equipment, handwashing setup and opening supplies. Treat this as an estimate and price your own setup, including any fees for markets and commissary kitchen use.

Monthly revenue is typically around $1,500 to $6,000, depending on which markets and festivals you attend, your pricing and the weather. These are estimates, not guarantees. You might spend around 10 hours a week or more, mostly on weekends.

Check your county's health department permit and any temporary food event permits. Also check whether food prep must happen in a licensed commissary kitchen, safe water and cold holding rules, insurance requirements, allergen labeling and sales tax registration.