Pani Puri Recipe
Make Pani Puri Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gol Gappa / Puri (crispy hollow shells)
Pani (spiced tamarind-mint water)
Stuffing / Fillings
Method
Gol Gappa / Puri (crispy hollow shells)
- 1
Make dough
In a large bowl combine semolina, all-purpose flour, whole wheat flour, salt, and baking soda. Mix well. Add 1 teaspoon vegetable oil then slowly add about 1/2 cup hot water (water should be just off-boil) and mix quickly with a spoon to come together into a stiff dough. Adjust with a splash more hot water if needed. Knead for 3–4 minutes until smooth. Cover the dough with a damp cloth and rest for 15–20 minutes so the semolina hydrates and dough firms.
- 2
Roll and cut
After resting, knead briefly for 1 minute. Divide dough into two portions. Lightly oil a clean work surface and roll one portion very thin (about 1.5 mm). Using a small round cutter (2–2.5 inch / 5–6 cm diameter) cut into rounds. Re-gather scraps, roll again thinly and cut more rounds. Keep rounds covered with a cloth to prevent drying.
- 3
Fry puris
Heat vegetable oil in a wide, deep skillet or kadhai over medium-high heat until it reaches 350°F (175°C) or a drop of dough sizzles and rises immediately. Fry rounds in small batches, pressing gently with a slotted spoon so they puff. Fry until they become golden and crisp on both sides (about 20–40 seconds per side). Remove and drain on paper towels. Continue with remaining rounds. Let puris cool completely; they will crisp further. Store in an airtight container if making ahead.
Pani (spiced tamarind-mint water)
- 4
Prepare the mint-cilantro paste
Rinse mint and cilantro well. In a blender combine mint leaves, cilantro, green chili (remove seeds for milder heat), ginger, tamarind paste, roasted cumin powder, black salt, regular salt, chaat masala, and sugar. Add 1/2 cup of the cold water and blend to a smooth paste. Scrape down sides as needed. If mixture is too thick add another 1/4 cup water to help blending.
- 5
Make the pani
Transfer the green paste to a pitcher. Add the remaining cold water (about 2–2.25 cups) and whisk until fully combined. Taste and adjust seasoning: add more salt, black salt, or sugar to balance sour/spicy/salty. If using, stir in lemon juice. Chill the pani in the refrigerator for at least 30 minutes to allow flavors to meld. Strain through a fine sieve for a smoother pani if desired (optional). Keep chilled until serving.
Stuffing / Assembly
- 6
Prepare filling
Mash the boiled potatoes coarsely in a bowl. Add the boiled chickpeas (lightly crushed or whole, as preferred), chopped onion (if using), roasted cumin powder, red chili powder, salt, and chopped cilantro. Mix thoroughly and taste for seasoning. The mixture should be lightly spiced and slightly tangy to contrast with the pani.
- 7
Assemble and serve
To serve, gently tap the center of a puri with your thumb to make a small hole without cracking it. Fill each puri with about 1 teaspoon of the potato-chickpea mixture (adjust to puri size). Optionally add a few extra chickpeas or chopped onions. Hold the stuffed puri over a bowl and pour or spoon about 2–3 tablespoons of chilled pani into it, or dip the puri into the pani briefly to fill. Eat immediately (puris will soften quickly). Serve remaining pani chilled and puris crisp on the side; guests can assemble as they eat.