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Pani Puri

Pani Puri
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Pani Puri is a classic Indian street food snack featuring crisp, hollow shells filled with a tangy, spicy, and sweet flavored water, accompanied by a creamy potato and chickpea filling. This homemade recipe guides you through making ultra-crispy puris and vibrant flavored pani, delivering an authentic, irresistible crunch and burst of flavors perfect for impressing family and friends.

Ingredients

Scale

Dough Ingredients

  • 1 cup Semolina (Sooji)
  • ½ cup Whole Wheat Flour
  • Pinch of Salt
  • Water (as needed to knead dough)

Filling Ingredients

  • 2 medium Semi-Boiled Potatoes, lightly mashed
  • ½ cup Boiled Black Chickpeas (Kala Chana)
  • Pinch of Black Salt
  • ½ teaspoon Roasted Cumin Powder
  • 2 tablespoons finely chopped Coriander Leaves (optional)
  • 1 finely chopped Green Chili (optional, for extra flavor)

Flavored Water (Pani) Ingredients

  • 1 cup fresh Mint Leaves
  • ½ cup fresh Coriander Leaves
  • 2 Green Chilies (adjust to taste)
  • 2 tablespoons Tamarind Paste
  • 1 teaspoon Roasted Cumin Powder
  • 1 teaspoon Black Salt
  • 1 tablespoon Sweet Jaggery or Sugar (adjust to taste)
  • 4 cups Cold Water

Other

  • Oil for Frying (neutral oil like sunflower or canola)

Instructions

  1. Prepare the Puri Dough: In a mixing bowl, combine semolina, whole wheat flour, and a pinch of salt. Gradually add water and knead into a firm but pliable dough. Cover the dough and let it rest for 20-30 minutes to bind well.
  2. Roll and Cut the Puri: Divide the rested dough into small balls. Roll each ball into a thin, even circle about 2-3 inches in diameter. Use a small round cutter or lid to cut perfect discs, ensuring consistent size for frying.
  3. Fry the Puris: Heat oil on medium-high flame. Fry the puri discs in hot oil in batches. Press lightly with a slotted spoon to help them puff up. Fry until golden and crunchy, then drain on paper towels. Allow them to cool completely to maintain crispiness.
  4. Prepare the Flavored Water (Pani): In a blender, combine fresh mint leaves, coriander, green chilies, tamarind paste, roasted cumin powder, black salt, jaggery, and cold water. Blend until smooth and well combined for a spicy-tangy flavored water. Adjust seasoning as desired and chill in the refrigerator.
  5. Make the Filling: Lightly mash the boiled potatoes. Mix in boiled black chickpeas, a pinch of black salt, and roasted cumin powder. Optionally, add finely chopped coriander and green chili for enhanced flavor.
  6. Assemble and Serve: Make a small hole in the center of each puri. Stuff a spoonful of the potato-chickpea filling inside. Dip or pour the chilled pani over the filled puri and enjoy immediately for the perfect burst of flavors and crunch.

Notes

  • Serve the pani chilled to keep the snack refreshing and balance the spice.
  • Roll the puri dough as thin as possible without tearing for the best crunch.
  • Maintain medium-high oil temperature to ensure puris puff up perfectly without absorbing excess oil.
  • Serve immediately after assembling to prevent puris from becoming soggy.
  • Taste and adjust seasoning of pani and filling as you prepare to suit personal preference.

Nutrition

Keywords: Pani Puri, Indian street food, crispy puri, flavored water, spicy snack, tangy snack, homemade Pani Puri, Indian appetizers

Find it online: https://marygourmet.com/pani-puri/