Pani Puri

Pani Puri
Pani Puri
Pani Puri
Pani Puri
Pani Puri


For The Puris (makes 42)
1/2 cup semolina (rava / sooji)
1/2 tbsp plain flour (maida)
salt to taste
1/4 cup chilled soda
oil for deep-frying

For The Pani (makes 4 Cups)
3 cups chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1/2 cup tamarind (imli)
1 tbsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
1 tsp roasted cumin seeds (jeera) powder
2 tsp black salt (sanchal)
salt to taste
4 tbsp finely chopped jaggery (gur) , optional

Other Ingredients For Pani Puri

1 cup dates (khajur) ki chutney
1 cup parboiled mixed sprouts
1 cup boondi , soaked for 10 minutes and drained


For the puris
Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes. Knead and divide the dough into 4 equal portions.
Roll a portion of the dough into 175 mm. (7”) diameter circle.
Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 42 circles in total.
Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides. Remove and drain on an absorbent paper and store in an air-tight container. Use as required.

For the pani
Soak the tamarind in ¾ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve.
Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately ¼ cup).
Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well. If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy.
Chill for at least 2 to 3 hours, so that all the flavours blend very well.

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