Pani Poori Recipe

Combine semolina, all-purpose flour, fine wheat flour and salt in a large bowl. Mix well so flours are evenly distributed.

Add 1 teaspoon oil and gradually add warm water a little at a time, mixing to form a firm but pliable dough. You may not need all the water; dough should be tight and non-sticky.

Cover the dough with a damp cloth and rest for 15–20 minutes to allow semolina to hydrate.

After resting, knead the dough briefly (about 1–2 minutes) until smooth. Divide into small lemon-sized balls (makes about 18–24 depending on size). Keep the balls covered to prevent drying.

Lightly dust a rolling surface with a little flour or semolina. Roll each ball as thin and even as possible (about 2–3 mm). Use a small round cookie cutter or rim of a glass (about 2–2.5 inches / 5–6 cm) to cut perfect circles.

Heat oil in a deep frying pan over medium-high heat. To test, drop a small piece of dough — it should sizzle and rise slowly.

Fry the rolled circles a few at a time, pressing gently with a slotted spoon so they puff. Turn and fry until both sides are golden brown and crisp, about 30–60 seconds per side depending on temperature.

Remove on paper towels to drain. Let cool completely; they will crisp further as they cool. Store in an airtight container if not using immediately.

Boil potatoes until fully cooked and tender. Drain and let cool slightly until safe to handle.

Roughly mash the warm potatoes with a fork so there are some small chunks for texture rather than a smooth paste.

Add finely chopped onion, chopped green chili, chopped cilantro, roasted cumin powder, amchur (or lemon juice), red chili powder, salt and chaat masala. Mix thoroughly and taste-adjust seasoning. Keep aside at room temperature.

In a blender, combine fresh mint leaves, cilantro, green chili, fresh ginger, tamarind concentrate, black salt, roasted cumin powder, sugar and 1 cup of the cold water. Blend on high until smooth.

Strain the blended mixture through a fine mesh sieve into a bowl or pitcher, pressing firmly to extract as much liquid as possible. Discard the fibrous solids left in the sieve (or reserve for another use).

Add the remaining 1 cup cold water to the strained liquid, taste and adjust salt, spice, tamarind or sugar as needed. Chill the pani (mint water) for at least 30 minutes. Add ice just before serving if desired.

Assemble pani puri

Gently tap the top center of each poori with a spoon to make a small hole. Spoon about 1–1.5 teaspoons of potato masala into each poori.

Optionally add a few drops of sweet tamarind chutney into the stuffed poori for sweetness and extra flavor.

Hold the stuffed poori over a small bowl or shallow glass, pour or spoon about 2–3 tablespoons of chilled mint water into the poori until nearly filled, or serve the pani in a communal bowl and dip each stuffed poori.

Top with sev and pomegranate seeds if using. Serve immediately so the poori stays crisp as long as possible.

Repeat assembly for remaining pooris and serve extra mint water chilled on the side for refills.