PANI PURI

 Here’s a classic pani puri recipe broken into its key components—puris, pani, filling, and assembly—so you can make it from scratch at home.


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1. Crispy Puris


Ingredients

• 1 cup semolina (fine rava/sooji)

• 2 tbsp all-purpose flour (maida)

• A pinch of salt

• Water, as needed

• Oil, for deep frying


Method

1. Make the dough

• In a bowl, mix semolina, flour, and salt.

• Gradually add water and knead into a firm but pliable dough.

• Cover with a damp cloth; rest 15–20 minutes.

2. Roll and cut

• Divide dough into small balls (~1 inch).

• On a lightly floured surface, roll each ball into very thin circles (about 2 inch diameter).

• Use a small cookie cutter or bottle cap for uniform puri size.

3. Fry

• Heat oil over medium-high heat.

• Fry puris in batches: gently slide in rolled discs, pressing lightly so they puff.

• Flip once they puff fully and are golden.

• Drain on paper towels; let cool (they crisp further).


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2. Flavored Pani (Spiced Water)


Ingredients

• 1 cup fresh mint leaves

• ½ cup fresh cilantro (coriander) leaves

• 2–3 green chilies (adjust to taste)

• 1″ piece ginger, peeled

• ½ tsp roasted cumin powder

• ½ tsp black salt (kala namak)

• 1 tsp chaat masala

• Juice of 1 lemon (or 2 tbsp tamarind pulp)

• 4 cups cold water

• Salt, to taste

• Optional: a pinch of sugar


Method

1. Blend

• In a blender, combine mint, cilantro, chilies, ginger, cumin powder, black salt, chaat masala, lemon juice (or tamarind), and a little water.

• Blitz to a smooth paste.

2. Mix

• Pour paste into a large bowl.

• Add remaining water; stir well.

• Taste and adjust salt, spice, or lemon/tamarind.

• Chill until serving.


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3. Potato-Chickpea Filling


Ingredients

• 2 medium potatoes, boiled and peeled

• ½ cup cooked chickpeas (or canned, rinsed)

• 1–2 green chilies, finely chopped

• 2 tbsp fresh cilantro, chopped

• ½ tsp chaat masala

• Salt, to taste


Method

1. Mash

• Roughly mash potatoes and chickpeas together.

2. Season

• Stir in chilies, cilantro, chaat masala, and salt.

• Mix until evenly combined.


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4. Assembly

1. Prepare

• Have puris, pani, and filling ready.

• Also set out sweet tamarind chutney (optional) and sev (crispy gram-flour noodles) for garnish.

2. Poke & Fill

• Gently tap the top center of a puri to make a small hole.

• Stuff ~1 tsp filling into each.

3. Dip & Serve

• Dip filled puri into the chilled pani, or spoon pani into it.

• Top with a little tamarind chutney and sev, if using.

• Eat immediately—crispy, tangy, and utterly addictive!


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Tips & Variations

• Make-ahead: Puris keep for several days in an airtight container. Pani lasts 2–3 days refrigerated.

• Flavor twists: Add a dash of roasted chana dal powder or pomegranate seeds to the filling.

• Heat level: Control green chilies in both pani and filling.


Enjoy your homemade pani puri festival! 🎉

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