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Pani Puri Recipe

Pani Puri Recipe

Pani Puri is a beloved Indian street food made with crispy puris, tangy spiced water, and flavorful fillings. This Pani Puri Recipe delivers a perfect burst of flavors, making it a fun and tasty snack for all occasions. The combination of crispy puris, spicy mint-coriander pani, and savory potato-chickpea filling makes this dish a crowd-pleaser. Whether you're preparing it for a party or enjoying it as a quick snack, Pani Puri is a delightful blend of textures and tastes that’s sure to satisfy.
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Prep Time 30 minutes
Cook Time 10 minutes
40 minutes
Course Appetizer, Snack
Cuisine Indian, Street Food
Servings 4
Calories 250 kcal

Equipment

  • Large bowl for mixing
  • Blender
  • Frying pan for puris
  • Slotted spoon
  • Serving plate

Ingredients
  

For the Puris:

  • 1/2 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • A pinch of baking soda
  • 1/4 cup water (for kneading)
  • Oil for frying

For the Pani (Spicy Water):

  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 2 green chilies
  • 1 inch piece ginger
  • 1 tbsp tamarind pulp
  • 1 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1 tsp black salt (kala namak)
  • 1/2 regular salt (adjust to taste)
  • 3 cups chilled water

For the Filling:

  • 1 cup boiled potatoes (mashed)
  • 1/2 cup boiled chickpeas
  • 1 tsp chaat masala
  • 1/2 tsp cumin powder
  • Salt to taste

For Garnishing:

  • 1/2 cup sev (crispy gram flour noodles)
  • Fresh coriander leaves (chopped)

Instructions
 

  • 1. Prepare the Puris
    In a mixing bowl, combine semolina, all-purpose flour, and a pinch of baking soda. Gradually add water and knead into a firm dough.
    Cover the dough and let it rest for 15 minutes.Roll out the dough thinly and cut into small circles using a round cutter or small lid.
    Heat oil in a frying pan and deep-fry the puris until they are golden and puffed up. Drain on paper towels and let them cool.
    2. Prepare the Spicy Pani (Water)
    In a blender, blend mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp into a smooth paste.
    Transfer the paste to a large bowl, add roasted cumin powder, chaat masala, black salt, regular salt, and chilled water. Mix well and refrigerate until ready to serve.
    3. Prepare the Filling
    In a bowl, mix the boiled mashed potatoes and chickpeas with chaat masala, cumin powder, and salt. Adjust seasoning to taste.
    4. Assemble the Pani Puri
    Take each puri, gently crack the top with your thumb to create an opening.
    Fill the puri with a spoonful of the potato-chickpea filling.
    Dip the filled puri into the spicy pani, or pour the pani into the puri.
    Garnish with sev and chopped coriander leaves.
    5. Serve Immediately
    Serve the pani puri immediately after filling to enjoy the crispness of the puris and the burst of tangy, spicy flavors.

Notes

  • Puri Storage: You can prepare the puris ahead of time and store them in an airtight container for up to a week.
  • Spice Level: Adjust the number of green chilies and the amount of tamarind in the pani to suit your taste. For a sweeter pani, add a bit of jaggery or sugar.
  • Filling Variations: You can experiment with other fillings like sprouted moong, boondi, or even flavored yogurt for a different twist.
  • Serving Tip: Pani puris should be served fresh for the best experience. Once the puri is filled with the pani and filling, it tends to soften, so it's best to assemble and eat immediately.
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