indianMediumveganvegetariandairy freenut free

Pani Puri

Name: Pani Puri
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 24 servings
Cuisine: indian
Ingredients: 1 cup semolina (fine); 2 tbsp all-purpose flour; 1 pinch salt (for puri dough); 0.33 cup water (warm, for kneading dough); 2 cup oil for deep frying; 2 pcs potato (medium, boiled, peeled and mashed lightly); 0.5 cup chickpeas (dried, soaked overnight and boiled until tender); 1 pinch black salt (for filling); 0.5 tsp roasted cumin powder (for filling); 1 pinch red chili powder (for filling); 0.5 cup coriander leaves (loosely packed); 0.5 cup mint leaves (loosely packed); 2 pcs green chili; 1 inch ginger (peeled and chopped); 2 tbsp tamarind paste; 1 tsp jaggery (grated); 1 tsp chaat masala

RATING

4.6/5(185)

TASTE SCORE

10/10

Crisp hollow puris filled with spiced potato and chickpeas, then dunked into chilled mint-coriander pani. It is tangy, spicy, and refreshing, with the kind of crunch and burst of flavor that makes every bite irresistible.

PREP

35m

COOK

30m

SERVES

1 PIECE

79 cal

SERVINGS

METHOD · 10 STEPS

boil · ~30 min
Cook the chickpeas and potatoes.
1.Drain the soaked chickpeas and boil them in fresh water until tender.
2.Boil the potatoes until cooked through, then peel them.
3.Drain the chickpeas well and let both cool slightly.
TIPCook the chickpeas until soft but not mushy so the filling keeps some texture.
knead · ~8 min
Knead the puri dough.
Mix semolina, all-purpose flour, salt, and warm water to make a stiff dough. Knead well for 5 to 6 minutes until smooth, then cover with a damp cloth.
TIPA stiff dough helps the puris puff and stay crisp after frying.
rest · ~30 min
Rest the dough.
TIPResting softens the semolina and makes rolling easier.
prep · ~5 min
Make the filling.
Mix the potatoes and chickpeas with black salt, roasted cumin powder, and red chili powder. Mash lightly so the mixture holds together but still has small chunks.
mix · ~5 min
Blend the pani base.
1.Add coriander leaves, mint leaves, green chili, ginger, tamarind paste, jaggery, black salt, salt, roasted cumin powder, and chaat masala to a blender.
2.Blend to a smooth paste with a little of the chilled water.
3.Transfer to a bowl and mix in the remaining chilled water.
rest · ~20 min
Chill the pani.
Refrigerate the pani for at least 20 minutes so the flavors blend well. Taste and adjust the tang with a little more tamarind paste if needed.
prep · ~10 min
Roll and cut the puris.
1.Divide the dough into 2 portions.
2.Roll each portion into a thin sheet on a lightly oiled surface.
3.Cut small rounds with a cutter or bottle cap and keep them covered with a cloth.
TIPRoll evenly thin so the puris puff properly and turn crisp.
fry · ~12 min
Fry the puris.
1.Heat oil for deep frying over medium heat.
2.Slide in a few puris at a time and press them gently with a slotted spoon so they puff.
3.Fry until crisp and light golden on both sides, then drain and cool completely.
TIPKeep the heat medium. Very hot oil browns the puris too fast before they turn crisp.
assemble · ~5 min
Assemble the pani puri.
1.Crack a small hole in the top of each puri.
2.Stuff a little potato and chickpea filling into each one.
3.Fill with chilled pani just before eating.
serve
Serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Knead the semolina dough until quite firm; a soft dough gives flat puris instead of hollow ones.
2
After resting, roll the dough evenly thin all over, or some puris will puff while others stay dense.
3
Keep the cut rounds covered with a cloth so they do not dry out before frying.
4
Fry on medium heat and press each puri lightly with a slotted spoon to encourage full puffing.
5
Cool the fried puris completely before storing, otherwise trapped steam will soften their crunch.
6
Chill the pani well before serving; cold pani makes the mint, tamarind, and black salt taste sharper.
7
Fill the puris only right before eating so the shells stay crisp and do not turn soggy.