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Pani Puri Recipe: Step-by-Step Guide

Table of Contents

Pani Puri Recipe: Step-by-Step Guide (Street-Style)

Crispy puris + spicy mint water + tangy tamarind chutney

🍽️ Ingredients (Serves 4)

For Puris:

  • 1 cup semolina (sooji)
  • ¼ cup maida (all-purpose flour)
  • ¼ tsp salt
  • Water (as needed)
  • Oil for frying

For Spicy Water (Pani):

  • 1 cup mint leaves
  • ½ cup coriander leaves
  • 2 green chilies
  • 1 tbsp tamarind paste
  • 1 tsp cumin powder
  • 1 tsp black salt
  • ½ tsp chaat masala
  • 4 cups cold water

For Filling:

  • ½ cup boiled potatoes (mashed)
  • ¼ cup boiled chickpeas
  • 2 tbsp tamarind chutney
  • 1 tsp red chili powder

👩‍🍳 Step-by-Step Instructions

1. Making Puris

  1. Mix dough: Combine sooji, maida, salt. Add water gradually to make stiff dough.
  2. Rest: Cover with damp cloth for 20 mins.
  3. Roll & cut: Roll thin (1mm), cut small circles (2″ diameter).
  4. Fry: Deep fry in hot oil (180°C) till puffed and golden. Drain on paper towel.

2. Preparing Spicy Water

  1. Blend: Grind mint, coriander, chilies, tamarind to paste.
  2. Strain: Mix paste with water, add spices. Chill for 1 hour.

3. Assembling Pani Puri

  1. Crack puri: Make hole on top with thumb.
  2. Fill: Add potato-chickpea mix (½ tsp).
  3. Add flavors: 1 tsp tamarind chutney + 2 tbsp spicy water.
  4. Serve immediately!

💡 Pro Tips

  • For crispier puris: Add 1 tsp rice flour to dough.
  • Storage: Keep puris airtight for 1 week. Pani stays fresh 2 days refrigerated.
  • Low-oil hack: Bake puris at 180°C for 8-10 mins (less crispy).

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