Authentic Pani Puri Recipe
Step-by-step instructions
- In a bowl, mix the sooji and atta well.
- Gradually add ¼ cup of hot water to form a stiff dough. Knead for 5-6 minutes until it’s well combined and smooth. Cover it with a damp cloth and let it rest for 20-25 minutes.
- After resting, knead the dough briefly and divide it into 4 equal parts. Roll one part into a thin rope and cut it into blueberry-sized pieces.
- Roll each piece between your palms to smoothen, then gently flatten them. Use a rolling pin to roll each piece into a circle about 1½ to 2 inches in diameter.
- Place the rolled puris on a thick plastic sheet covered with a dry cloth. Repeat the process for all dough pieces.
- Heat oil in a karahi until very hot but not smoking. Carefully drop one puri into the oil, ensuring the side touching the sheet goes in first. Lightly press with a slotted spoon until it puffs. Turn and press lightly to achieve an even golden brown. Remove and drain on paper towels. Repeat for all puris and allow them to cool completely before storing in an airtight container.
- Lightly mash the boiled potatoes and chickpeas in a bowl. Mix in black salt, roasted cumin powder, and red chili powder thoroughly. Set aside to blend the flavors.
- In a blender, combine your choice of chopped raw mango or tamarind, green chillies, mint leaves, coriander leaves, peppercorns, cumin, red chili powder, black salt, sugar, and 2 cups of water. Blend until smooth.
- Strain the mixture through a mulmul cloth-lined strainer into a large bowl, pressing to extract all liquid. Discard the residue, add another glass of water, and adjust the taste with lemon juice and black salt as needed. Chill before serving and optionally add soaked, lightly squeezed boondi.
- When ready to serve, poke a hole in each puri, fill it with the aloo filling, pour in the jaljeera pani, and add tamarind chutney if desired. Consume immediately to relish the explosion of flavors!
Best ways to enjoy it
To serve your Pani Puri right, arrange the puris on a platter and present the pani in a jug or bowl for dipping. You can also pair it with some tangy chutney and a side of crispy papadi for an enhanced experience. Consider serving with fresh fruit or a small salad on the side for a refreshing balance!
Keeping leftovers fresh
While Pani Puri is best enjoyed immediately, you can store leftover puris in an airtight container to retain their crispness for a day or two. The filling can be stored in the fridge for up to three days. However, the spicy water should ideally be consumed fresh to maintain its vibrant flavors. To refresh the ingredients, prepare a new batch of the pani when serving leftovers.
Pro chef tips
- Oil Temperature: Ensure your oil is hot enough before frying. If it’s too cool, the puris will absorb oil and become greasy.
- Puri Thickness: Rolling the puris too thick can prevent them from puffing. Aim for a thin consistency.
- Flavor Adjustments: Taste your pani before serving; a splash more lime juice or a pinch of sugar can elevate the flavors nicely.
Creative twists
Get creative with your Pani Puri! Try adding different fillings like spiced sprouts, or switch up the pani with flavored waters, such as coconut or coriander-infused varieties. For a fusion twist, consider using flavored syrups in place of traditional chutneys. Similarly, adding different toppings, such as yogurt or pomegranate seeds, can elevate this street food staple to gourmet status.
Your questions answered
How long does it take to prepare Pani Puri?
Preparing the dough and fillings can take about 30-40 minutes, plus some extra time for frying and chilling the pani.
Can I substitute Sooji with another flour?
Yes, you can try using rice flour or chickpea flour, but the texture will be different. Experiment to find your preferred version!
How do I make it gluten-free?
Use a combination of rice flour and cornflour for the puris. Ensure that any additional ingredients or chutneys are gluten-free as well.
Make this authentic Pani Puri recipe at home to experience the joy of this iconic street food, bursting with flavors and textures!
Pani Puri
Ingredients
Method
- In a bowl, mix the sooji and atta well.
- Gradually add ¼ cup of hot water to form a stiff dough. Knead for 5-6 minutes until it’s well combined and smooth.
- Cover it with a damp cloth and let it rest for 20-25 minutes.
- After resting, knead the dough briefly and divide it into 4 equal parts.
- Roll one part into a thin rope and cut it into blueberry-sized pieces.
- Roll each piece between your palms to smoothen, then gently flatten them.
- Use a rolling pin to roll each piece into a circle about 1½ to 2 inches in diameter.
- Place the rolled puris on a thick plastic sheet covered with a dry cloth.
- Repeat the process for all dough pieces.
- Heat oil in a karahi until very hot but not smoking.
- Carefully drop one puri into the oil, ensuring the side touching the sheet goes in first.
- Lightly press with a slotted spoon until it puffs. Turn and press lightly to achieve an even golden brown.
- Remove and drain on paper towels. Repeat for all puris and allow them to cool completely before storing in an airtight container.
- Lightly mash the boiled potatoes and chickpeas in a bowl.
- Mix in black salt, roasted cumin powder, and red chili powder thoroughly. Set aside to blend the flavors.
- In a blender, combine your choice of chopped raw mango or tamarind, green chillies, mint leaves, coriander leaves, peppercorns, cumin, red chili powder, black salt, sugar, and 2 cups of water.
- Blend until smooth.
- Strain the mixture through a mulmul cloth-lined strainer into a large bowl, pressing to extract all liquid.
- Discard the residue, add another glass of water, and adjust the taste with lemon juice and black salt as needed.
- Chill before serving and optionally add soaked, lightly squeezed boondi.
- When ready to serve, poke a hole in each puri, fill it with the aloo filling, pour in the jaljeera pani, and add tamarind chutney if desired.
- Consume immediately to relish the explosion of flavors!
