Pani Puri Recipe
Puffed crispy wheat shells stuffed with potato & spicy chilled herbed broth
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Ingredients
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Puri Shells
Filling
Pani (Herbed Broth)
Method
Puri Shells Preparation
Making the Dough
In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add warm water and knead into a stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
Rolling and Frying
After resting, divide the dough into small balls. Roll each ball into a small, thin circle. Heat oil in a pan for deep frying. Fry the puri shells until they puff up and turn golden brown. Remove and drain on paper towels.
Filling Preparation
Preparing the Filling
Peel and mash the boiled potatoes in a bowl. Add cooked chickpeas, chopped onion, chopped coriander leaves, chaat masala, and salt. Mix well until combined.
Pani (Herbed Broth) Preparation
Making the Pani
In a blender, combine mint leaves, coriander leaves, green chilies, ginger, lemon juice, black salt, regular salt, and water. Blend until smooth. Adjust seasoning as needed and chill in the refrigerator.
Assembly
Assembling Pani Puri
Take a puri shell, make a small hole in the center, and stuff it with the potato filling. Dip it into the chilled herbed broth (pani) and serve immediately.