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Pani Puri Recipe

Pani Puri is India's beloved street food made with crispy semolina puris filled with spiced potatoes and chickpeas, then dipped into refreshing mint-coriander water and sweet tamarind chutney. This homemade version delivers the perfect balance of crunchy, spicy, tangy, and sweet flavors in every bite.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Dough Resting 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Puri Shells
  • 1 cup sooji semolina
  • 1 tbsp all-purpose flour maida (optional)
  • ½ tsp salt
A pinch of baking soda (optional)
  • Water as needed
  • Oil for deep frying
For the Spicy Pani
  • 1 cup mint leaves
  • ½ cup coriander leaves
  • 2 green chilies
  • 2 tbsp tamarind pulp
  • 1 tsp black salt
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 3 –4 cups cold water
  • Ice cubes optional
For the Sweet Pani (Optional)
  • ½ cup tamarind-date chutney
  • 1 tbsp jaggery syrup
  • A pinch of black salt
  • Water as needed for dilution
For the Filling
  • 2 medium boiled potatoes mashed
  • ½ cup boiled black chana or white peas
  • Salt to taste
  • Red chili powder to taste
  • Chaat masala to taste
Optional Add-Ons
  • Sprouts
  • Grated carrots
  • Pomegranate seeds
  • Boondi
  • Sev
  • Chopped onions

Equipment

  • Mixing Bowl
  • Rolling Pin
  • - Deep frying pan or kadai
  • - Slotted spoon
  • Blender or mixer grinder
  • - Fine strainer (optional)
  • - Airtight container
  • - Measuring cups and spoons

Method
 

Step 1: Prepare the Dough
  1. In a mixing bowl, combine sooji, salt, optional maida, and baking soda.
  2. Gradually add water and knead into a firm dough.
  3. Cover and let the dough rest for 20–30 minutes.
Step 2: Roll the Puris
  1. Divide the dough into small portions.
  2. Roll each portion into thin circles about 2–3 inches in diameter.
  3. Avoid making them too thick or too thin.
Step 3: Fry the Puris
  1. Heat oil in a deep frying pan.
  2. Fry 2–3 puris at a time, gently pressing them with a slotted spoon so they puff up.
  3. Cook until golden and crisp.
  4. Remove and allow them to cool completely.
Step 4: Prepare the Spicy Pani
  1. In a blender, combine mint leaves, coriander leaves, green chilies, tamarind pulp, and a little water.
  2. Blend into a smooth paste.
  3. Strain if desired and mix with cold water.
  4. Add black salt, roasted cumin powder, and chaat masala.
  5. Mix well and refrigerate until chilled.
Step 5: Prepare the Sweet Pani
  1. Combine tamarind-date chutney, jaggery syrup, black salt, and water.
  2. Mix well and adjust the consistency according to your preference.
Step 6: Prepare the Filling
  1. In a bowl, combine mashed potatoes, boiled black chana or white peas, salt, red chili powder, and chaat masala.
  2. Mix until evenly combined.
Step 7: Assemble and Serve
  1. Make a small hole in each puri.
  2. Fill with the potato mixture.
  3. Add sweet chutney if desired.
  4. Dip or fill with chilled spicy pani and serve immediately.

Notes

- Resting the dough helps the puris puff properly.
- Allow fried puris to cool completely before storing.
- Store puris in an airtight container to maintain crispness.
- Never fill the puris in advance, as they will become soggy.
- Keep the pani chilled for authentic street-food flavor.
- For a healthier version, bake or air-fry the puris at 200°C for 6–8 minutes after lightly brushing with oil.
- Fresh sprouts, carrots, and pomegranate seeds can be added for extra nutrition and texture.
- Popular regional variations include Mumbai-style Pani Puri, Kolkata Puchka, Delhi Golgappa, and Odisha-style Gupchup.
- Multiple pani flavors such as jaljeera, raw mango, hing, or guava pani can be served for parties.
- Leftover fillings can be used to make chaat, wraps, or pani puri salad.