HOMEMADE PANI PURI

Author:

Soniya Saluja

Make crispy, tangy pani puri at home with Soniya's easy stovetop recipe! Learn the secret to perfect puri shells and flavorful pani water. Try it now!

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Course: Snack

Cuisine: Indian

Keyword: paani puri, pani puri,

Prep Time: 40

Cook Time: 15

Total Time: 55

Servings:

7 servings

Calories:

184kcal

Ingredients

For homemade puri

1 cup fine rava / semolina / suji,
½ cup all-purpose flour
¼ teaspoon baking soda
½ cup hot water few more tablespoon if needed
2 teaspoon oil, for greasing the board and rolling pin.
oil, for frying

For Store bought Paani Puri

1 packet READY-TO-COOK PURI
1 teaspoon oil optional

For Pani recipe

1 cup mint / pudina
½ cup coriander
1 inch ginger
2 green chilies
½ cup tamarind chutney
1 teaspoon chaat masala
pinch hing / asafetida
1 teaspoon roasted cumin powder
½ lime juice
1 teaspoon black salt/ kala namak
4 cup cold water

For Filling recipe

2 Boiled and mashed potatoes
½ cup boondi
salt to taste
¼ teaspoon red chili powder
1 tablespoon chopped cilantro

Instructions

Home made Pani Puri

Making the dough
First, add the fine semolina/sooji, all-purpose flour, and baking soda in a bowl and mix well.
Add the hot water and knead it for 5 to 8 minutes or until the dough is formed.
Then, sprinkle water as needed and knead until it forms a smooth and soft dough.
Finally, cover the dough and rest for 30 minutes before kneading for 2 more minutes before rolling the dough out.

Rolling the dough

First, divide the dough into 6 roughly equal parts. Next, grease the rolling pin and the work surface with oil. Once they are ready, roll the dough evenly to a diameter of about 7 to 8 inches.
It should not be too thick or thin. About .5 to 2 mm in thickness is fine.
Next, use a round cutter to cut out circles from the dough.
Once the rounds are removed, transfer them on to a damp cloth and cover them with another damp cloth.
Repeat the same with the other parts of the dough by collecting the scraps, kneading again, and rolling it out. Use the same process until all the puri are rolled out.

Frying the Puri

First, heat the oil over medium heat in a heavy bottomed wok or kadai. To check the right temperature and thickness, test one puri, it should sizzle, float, and puff up immediately.
Next, gently add 3 to 4 puris to the oil. You can nudge the puris with a spoon to help them puff up a bit.
Fry all the puris over medium heat. You can use the ones that don’t puff up for other chaat snacks like sev puri or eat them with chai or other favorites.
As they fry, flip them periodically so that both sides reach a light golden-brown color and puris are crisp.
Finally, remove from the oil and place on an absorbent paper towel to soak up extra liquid.

Filling for the Puri

For the filling, first peel and mash the boiled potatoes. Next, add in the boondi, salt, and chili powder.
Finally, mix well and set aside.

Pani Puri Water

Blend all the pani ingredients except water until you get a smooth paste. You might need to add a tablespoon of water or ice to help it blend.
Now add this paste in a bowl. Add imli chutney and 4 cups of cold water and mix well.Taste
Add the chaat masala, chili flakes , chopped onions, lemon slices and ice cubes and tamarind as needed.
Finally, add boondi to the pani if you wish to while serving.
Once the ingredients are in the water, place in the fridge for at least 1 hour to chill.
After an hour, the pani puri ka pani is ready. Finally, add boondi to the pani if you wish to while serving.

Assembling the Pani Puri

When you are ready to assemble, crack the top of the puris with your thumb and stuff the cavity with soaked boondi and boiled mashed potatoes.
Next, add a dash of sweet chutney and a spoonful of pani. You will want to serve it immediately.
If you prefer, you can skip the sweet chutney.
Either way, they will turn soggy if you wait too long to eat them.

Video

Notes

Store Bought Puri

You can use this ready to cook puri from Amazon to skip the preparation of Puri. Use the Air Fryer to avoid the deep frying of Puri

Pre-heat the air fryer for 5 minutes at 360 degree Fahrenheit.
Arrange the puri in a single layer. Brush or spray some oil on to the puri.
Air fry the puri for 2 minutes.
Remove the puri and set it aside. Continue with the next batch of puri.

Nutrition