Pani Puri Recipe 

If the burst of spicy, tangy, and crunchy goodness makes your heart race, you’re definitely a true pani puri lover!

Ingredients

For Puri (Crispy Shells):

• Semolina (sooji/rava) – 1 cup
• All-purpose flour (maida) – 2 tbsp
• Salt – a pinch
• Water – as needed (to knead dough)
• Oil – for deep frying

For Pani (Spiced Water):

• Mint leaves – 1 cup
• Coriander leaves – ½ cup
• Green chilies – 2 (adjust to taste)
• Ginger – 1-inch piece
• Tamarind pulp – 2 tbsp (or 1 lemon juice)
• Black salt – 1 tsp
• Roasted cumin powder – 1 tsp
• Chaat masala – 1 tsp
• Salt – to taste
• Cold water – 4-5 cups

For Filling:

• Boiled potatoes – 2, mashed
• Boiled white chickpeas or black chana – ½ cup
• Salt – to taste
• Chaat masala – ½ tsp
• Red chili powder – ½ tsp
• Finely chopped onion (optional) – 1 small
• Finely chopped coriander – 1 tbsp

👩‍🍳 How to Make Pani Puri at Home

🔸 Step 1: Make the Puri

1. Mix semolina, maida, and a pinch of salt in a bowl.
2. Add water gradually and knead into a tight dough (not too soft).
3. Cover and rest the dough for 30 minutes.
4. Roll out the dough into a thin sheet and use a small round cutter (or lid) to cut small circles.
5. Heat oil in a deep pan. Fry puris on medium-high heat until they puff up and turn golden.
6. Remove and drain on tissue paper. Let them cool completely to become crisp.

🔸 Step 2: Prepare Spicy Pani (Flavored Water)

1. In a blender, add mint, coriander, green chilies, ginger, tamarind, and a little water. Grind to a smooth paste.
2. Strain the mixture if needed.
3. Add cold water to adjust consistency.
4. Add salt, black salt, cumin powder, and chaat masala.
5. Mix well and refrigerate for at least 1 hour. (Tastes better when cold.)

🔸 Step 3: Make the Filling

1. In a bowl, mix boiled and mashed potatoes, boiled chickpeas, salt, chili powder, and chaat masala.
2. Add chopped onions and coriander if using.
3. Mix well.

🍽️ How to Serve Pani Puri

1. Crack open the top of a puri.
2. Fill with 1 tsp of potato mixture.
3. Dip or spoon in chilled spicy pani.
4. Eat immediately for a burst of flavor!

📝 Tips:

• Add some boondi or sweet chutney to the pani for extra flavor.
• Puris can be stored in an airtight container for up to a week.
• Pani can be made a day before and kept in the fridge.