Pani Puri Recipe

Make dough

In a bowl combine 0.75 cups fine semolina and 0.25 cups all-purpose flour with 0.25 tsp salt. Add 1 tsp oil and 3 tablespoons warm water a little at a time to form a stiff, smooth dough. Knead for 4–5 minutes until tight. Cover with a damp cloth and rest 20–30 minutes.

Roll and cut

Divide dough into 20–24 small equal balls (about ping-pong size). On a lightly floured surface roll each ball very thin (1–1.5 mm). Using a 1.5–2 inch round cookie cutter, cut rounds. Reroll scraps once, keeping dough as thin as possible. Thin rounds yield crisp, puffed puris.

Fry

Heat 2 cups oil in a deep pan until hot (about 180°C / 350°F). To test, drop a small piece of dough — it should rise immediately and puff. Slide 4–6 rounds at a time into hot oil, pressing gently with a slotted spoon so they puff into hollow spheres. Flip and cook 10–20 seconds per side until golden and crisp. Remove and drain on paper towels. While warm, gently poke a small hole with the tip of a spoon to ensure they remain hollow. Cool completely; store in an airtight container to keep crisp.

Rinse 0.5 cup chana dal until water runs clear. Place in a small saucepan or pressure cooker with 1 cup water and 0.25 tsp turmeric. Cook until dal is tender but not mushy: about 15–20 minutes simmering or 1–2 whistles in a pressure cooker. Drain any excess water and let cool slightly.

Mash lightly with a fork keeping some texture. Stir in 0.25 tsp salt, 0.5 tsp roasted cumin powder, 0.5 tsp chaat masala, 2 tbsp chopped cilantro and 0.5 tsp finely chopped green chili (optional). If using boiled potatoes, mix 1 medium coarsely mashed potato into the dal for bulk and softer bite. Taste and adjust seasoning.

In a pitcher whisk together 2 tablespoons tamarind paste with 2 cups fresh water until fully incorporated. Add 2 tbsp jaggery (or sugar) and stir until dissolved. Add 1 tsp roasted cumin powder, 0.5 tsp black salt, 0.25 tsp regular salt, 0.25 tsp red chili powder and 0.5 tsp dry mint powder (or 2 tbsp blended fresh mint). Mix in 2 tbsp finely chopped cilantro and 2 tbsp green chutney if using for extra heat.

Taste and adjust sweetness, salt and spice — the pani should be tangy, slightly sweet and spicy. Chill for at least 30 minutes to let flavors meld. Keep refrigerated until serving; stir before use.

If using, thin the tamarind-date chutney with a tablespoon of water to spoonable syrup consistency. Keep ready in a small bowl for assembly.

To serve, arrange puris, lentil filling, tamarind pani and sweet chutney on a platter. Hold a puri, gently crack a small round hole on top with your thumb, or tap the top to create an opening.

Fill each puri with about 1 teaspoon lentil-potato mix, a little sweet chutney (about 1/2 tsp) if using, top with a pinch of sev and extra cilantro. Dip or spoon 1–2 tablespoons of chilled tamarind pani into the puri to fill it. Serve immediately and eat whole in one bite to experience the burst of flavors.

To keep crisp when serving buffet-style: keep puris sealed in an airtight container and assemble individually as guests are ready, or provide small bowls of filling and pani for immediate assembly.