A beloved Indian street food featuring hollow, crispy shells filled with a spicy potato mixture and dunked in tangy, herby water. The explosion of flavors and textures in every bite is what makes this snack so irresistible.
Prep30 min
Cook20 min
Servings4
Serving size: 1 serving
493cal
13gprotein
75gcarbs
16g
Ingredients
1 cup Rava (Fine variety, also known as suji)
2 tbsp Maida
0.125 tsp Baking Soda (A small pinch)
0.5 tsp Salt (Divided for dough and filling)
0.5 cup Warm Water (For kneading the dough)
2 cup Vegetable Oil (For deep frying)
2 pcs Potatoes (Medium, boiled, peeled, and mashed)
1 cup Chickpeas (Boiled or canned, lightly mashed)
Tangy, crispy pani puri - a burst of flavor that's gut-friendly and pure joy in every bite!
This indian and north_indian dish is perfect for snack. With 492.76 calories and 13.03g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.25 cup Coriander Leaves (Packed, divided for pani and filling)
0.5 cup Mint Leaves (Packed)
3 pcs Green Chili (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
2 tbsp Tamarind Pulp (Seedless)
1 tbsp Jaggery (Grated or powdered, adjust to taste)
1.5 tsp Roasted Cumin Powder (Divided for pani and filling)
2 tsp Chaat Masala (Divided for pani and filling)
1 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (For the filling, adjust to taste)
4 cup Chilled Water (For the pani)
2 tbsp Boondi (Plain, for garnish)
Instructions
1
Prepare the Puri Dough
In a mixing bowl, combine the rava, maida, baking soda, and 0.25 tsp of salt.
Gradually add warm water, a little at a time, and knead for 7-8 minutes to form a firm, stiff dough. It should be tighter than chapati dough.
Cover the dough with a damp cloth and let it rest for 30 minutes.
2
Make the Pani (Spicy Water)
While the dough rests, combine 1 cup coriander leaves, mint leaves, green chilies, and ginger in a blender.
Add about 0.25 cup of water and blend into a smooth, vibrant green paste.
Transfer the paste to a large jug or bowl. Add 4 cups of chilled water and mix thoroughly.
Stir in the tamarind pulp, jaggery, 1 tsp roasted cumin powder, 1.5 tsp chaat masala, and kala namak.
Mix well until the jaggery dissolves. Taste and adjust the salt, spice, and tanginess. For the best flavor, chill in the refrigerator for at least 1 hour.
3
Prepare the Filling
In a separate bowl, add the mashed potatoes, boiled chickpeas, and finely chopped red onion.
Add 0.5 tsp roasted cumin powder, 0.5 tsp chaat masala, red chili powder, and the remaining 0.25 tsp of salt.
Mix everything gently until well combined. Garnish with the remaining 0.25 cup of chopped coriander leaves.
4
Roll and Fry the Puris
After resting, knead the dough again for 1-2 minutes until smooth.
Divide the dough into 4 equal parts. Roll one part into a very thin large circle (about 1-2 mm thickness) on a lightly floured surface.
Use a small round cookie cutter (about 1.5 inches in diameter) to cut out small discs. Place the cut puris on a plate and cover with a damp cloth.
Heat oil in a deep pan or kadai over medium-high heat. To test, drop a tiny piece of dough; it should sizzle and rise immediately.
Carefully slide 4-5 puris into the hot oil. Gently press each one with a slotted spoon to help it puff up completely.
Fry for about 20-30 seconds per side, until they are golden brown and crisp. Do not overcrowd the pan.
Remove the puris with a slotted spoon and drain them on a paper towel. Let them cool completely to become crisp.
5
Assemble and Serve
Just before serving, stir the chilled pani and add the boondi.
Arrange the puris, filling, and pani for everyone to assemble themselves.
To eat: Gently tap the top center of a puri to create a hole. Stuff it with a teaspoon of the potato-chickpea filling.
Dip the stuffed puri into the chilled pani, fill it up, and eat it immediately in one bite to enjoy the explosion of flavors and textures.
