Ghat Ghat Ka Panni Recipe

In a large mixing bowl, combine all-purpose flour, semolina and salt. Mix well so the semolina is evenly distributed.

Add 2 tablespoons of oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.

Gradually add hot water (not boiling, about very hot tap temperature) a little at a time and mix with a spoon until the dough comes together. Hot water helps make crisp puris.

Knead the dough for 4–5 minutes until smooth and pliable. Cover with a damp cloth and let it rest for 15 minutes.

After resting, divide the dough into 16 equal portions (about ping-pong ball size). Roll each portion into a smooth ball and flatten slightly.

On a lightly oiled surface or with a rolling pin dusted sparingly with flour, roll each ball into a thin circle about 2.5–3 inches (6–7.5 cm) in diameter. The thinner you roll, the crisper the puris; keep them even to avoid uneven puffing.

Heat oil in a deep, heavy-bottomed pan over medium-high heat until it reaches 350–375°F (180–190°C) — a small piece of dough should sizzle and rise to the surface immediately.

Carefully slide 3–4 rolled puris into the hot oil (do not overcrowd). Fry, pressing gently with a slotted spoon so they puff evenly. Flip and fry both sides until golden-brown and crisp, about 30–45 seconds per side.

Remove fried puris to a paper towel-lined tray to drain excess oil. Repeat with remaining rolled discs. Let puris cool completely; they will crisp further as they cool.

Trim and roughly chop cilantro and mint. Remove stems that are very thick; tender stems are fine.

In a blender jar, add cilantro, mint, green chilies, ginger, roasted cumin powder, black salt, regular salt, tamarind paste and lemon juice.

Add 1 cup of the cold water and blend on high until the herbs are thoroughly pureed and smooth. Stop and scrape down the sides as needed.

Add the remaining 1 cup cold water and blend for another 10–15 seconds to combine. Taste and adjust seasoning: add more salt, lemon, or tamarind if you want tangier panni.

Strain the blended mixture through a fine-mesh sieve into a pitcher, pressing with a spoon to extract as much liquid as possible. Discard coarse pulp (or reserve for another use).

Chill the panni in the refrigerator for at least 15 minutes so it is very cold. For a lightly fizzy version, stir in chilled soda/sparkling water just before serving (optional). Keep panni in the fridge if not serving immediately.

Make a small slit or gently crack the top of each cooled puri (about 1/2 inch) to create an opening for filling. The goal is to keep the puri mostly intact but have an entry point for the liquid.

Place puris on a serving tray. If using optional fillings, add a pinch (about 1/2–1 tsp) of boondi or sev inside each puri along with a few pieces of chopped onion, pomegranate arils and a sprinkle of roasted peanuts. These will add texture and absorb some panni.

Using a small spoon, teaspoon or a medicine dropper, carefully pour about 1–1.5 teaspoons (approximately 5–8 ml) of the chilled panni into each puri through the slit. Do not overfill — puris are meant to be bite-sized bursts of flavored water.

Arrange filled puris on a platter and serve immediately so they remain crisp. If you prepared fizzy panni, serve with a small bowl of extra panni on the side for guests to top up or sip.

Store any leftover panni in the refrigerator for up to 2 days. Fried puris will soften if exposed to moisture and are best consumed the same day they are made.