Puri Pani Puri Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Puri Pani Puri Recipe: A Step-by-Step Guide to Making this Popular Indian Street Food

Pani puri, also known as golgappa, is a beloved Indian street food. These crispy, hollow spheres are filled with a flavorful mixture of spiced water (pani) and various chutneys. This recipe will guide you through making delicious puri pani puri from scratch, perfect for a party or a satisfying snack.

Ingredients for the Puri:

• 2 cups semolina (sooji): The foundation of our crispy puris.
• 1/2 cup all-purpose flour (maida): Adds elasticity to the dough.
• 1/2 tsp salt: Enhances the flavor.
• 1 tbsp oil: For flakiness and tenderness.
• Water as needed: To achieve the right dough consistency.

Making the Puri Dough:

1. Combine Dry Ingredients: In a large bowl, combine the semolina, all-purpose flour, and salt.
2. Add Oil: Add the oil and mix well using your fingertips. This helps create layers for extra crispiness.
3. Gradually Add Water: Gradually add water, mixing until you form a firm, smooth dough. Knead the dough for 5-7 minutes until it becomes soft and pliable. Avoid adding too much water at once.
4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer puris.

Rolling and Frying the Puris:

1. Divide the Dough: Divide the dough into small, equal-sized balls.
2. Roll the Puris: Roll each ball into a thin, round circle (about 2-3 inches in diameter). Use a rolling pin to ensure even thickness. Aim for a thin, almost translucent circle.
3. Fry the Puris: Heat oil in a deep frying pan or kadai over medium-high heat. Gently drop the puris into the hot oil, one at a time.
4. Fry Until Puffed: Fry for about 10-15 seconds per side, or until the puris puff up and turn golden brown. Be careful not to overcrowd the pan.
5. Drain and Cool: Remove the puris from the oil using a slotted spoon and drain on a paper towel-lined plate. Allow them to cool completely before filling.

Ingredients for the Pani (Spiced Water):

• 1 cup water: The base of our flavorful pani.
• 1/4 cup tamarind pulp: Adds tartness and tang.
• 2 tbsp mint chutney: Adds freshness and a cooling element.
• 1 tbsp coriander chutney: Adds depth and complexity.
• 1 tsp roasted cumin powder: Earthy and warm flavor.
• 1/2 tsp chaat masala: A blend of spices that adds a signature flavor to pani puri.
• 1/4 tsp black salt (kala namak): Gives a distinct eggy flavor.
• 1/4 tsp red chili powder (optional): Adjust to your spice preference.
• Salt to taste: Adjust to your liking.

Making the Pani:

1. Combine Ingredients: In a bowl, whisk together all the ingredients for the pani until well combined. Adjust the amount of each ingredient to your liking. You can add more tamarind for extra tartness, or more mint chutney for a more refreshing taste.
2. Taste and Adjust: Taste the pani and adjust the seasoning as needed.

Filling the Puri:

1. Make a Small Hole: Make a small hole in each puri using your fingers or a small spoon.
2. Fill with Pani and Toppings: Fill each puri with a spoonful of the pani, and add your desired toppings such as potatoes, chickpeas, sev, and more.

Serving the Puri Pani Puri:

Serve the puri pani puri immediately after filling. This delicious snack is best enjoyed fresh.

Tips for the Perfect Puri Pani Puri:

• Don't overcrowd the pan when frying the puris; this will lower the oil temperature and result in soggy puris.
• Adjust the spices in the pani to suit your preference. Experiment with different chutneys and spices to find your perfect blend.
• Make the puri dough ahead of time and let it rest for a better texture.

Enjoy your homemade Puri Pani Puri! Remember to share this delicious recipe with your friends and family. Let me know in the comments how your Pani Puri turns out!