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kshitiz.shekhar's picture
  Fine semolina 1⁄2 Cup (8 tbs) (rava)
  Plain flour 1⁄2 Tablespoon (maida)
  Clubsoda 3 Tablespoon
  Salt To Taste
  Chopped mint leaves 1 1⁄2 Cup (24 tbs)
  Garam masala 1 Tablespoon
  Red chili powder 1⁄3 Cup (5.33 tbs)
  Coriander 1 Inch, chopped (dhania)
  Crushed coriander seeds 5
  Fennel seeds 1 Teaspoon
  Cumin seeds 1 1⁄2 Teaspoon
  Mashed potatoes 2 (with salt to taste)
  Boiled garbanzo beans 1 Cup (16 tbs)

1. Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
2. Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
3. Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
4. Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
5.Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
6. Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
7.Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
8.Refrigerate for about 2 hours to ensure proper blending.

Serving Panipuri:

1. Poke a small hole in the center of each puri.
2. Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
60 Minutes
pani puri

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shantihhh's picture
Oh I love pan puri. But I don't ever make them as they are so tempting to over eat. Your recipe looks marvelous-so maybe for our next party I must make them. That way others will eat them and I can eat only one. Shanti/Mary-Anne
Golgappa is my favourite dish( chaat). Its my opinion the best Golgappas of Kolkata ( Ghat).
BlackRose's picture
can anyone give me a video of this recipe??
akkistar6's picture words to describe how much i like it.....but just wanted to know of the recipe...will the puri be as crisp as u get them in thelas???.....oh lord i miss'em so feels i ate it ages ago.............but will ty making them for my hubby.lets c if i can beat the crispyness of indian thela walas......