Pani Puri

Bikramjits.Kitchen's picture

Oct. 10, 2013

Watch this video, follow Bikramjit and satisfy your taste buds with this sumptuous Indian street food snack.


For puris
Semolina 1/4 Cup (4 tbs) ((suji))
Refined flour 3 Teaspoon
Baking powder 1/4 Teaspoon
Water 40 Milliliter
Other ingredients for puri
Baking powder 3 Teaspoon ((for rolling dough))
Vegetable oil 1 1/2 Cup (24 tbs) ((For deep frying))
For pani
Cold water 1 Liter
Chopped cilantro leaves 1/4 Cup (4 tbs)
Chopped mint leaves 1/4 Cup (4 tbs)
Chopped green chili 1 Teaspoon
Tamarind water 2 Teaspoon
Jaggery water 2 Teaspoon
Cumin powder 1 Teaspoon
Black salt 2 Teaspoon
Salt 2 Teaspoon
Boondi 1/2 Cup (8 tbs)
For stuffing
Boiled potato 1 Medium
Boiled chickpeas 1/2 Cup (8 tbs)



For Puri:

1. In a wide mouth vessel, mix semolina, refined flour, and baking powder.

2. Pour water, little by little to knead into stiff dough. Keep it aside for 30 minutes.

3. Now with the help of baking powder, roll out thin roti. Make it round and cut it with the help of a round cookie cutter or lid of any container.

4. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.

5. While frying, press them in the center allow them to puff up. We want a pocket in each and every puri. Now flip them over and let them cook.

6. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color. Let them cool. Store in an airtight container until ready to use.

For Pani:

7. In a blender add chopped cilantro leaves, chopped mint leaves, and green chili. Blend it into a fine paste.

8. In a bowl add green chutney( blended paste), tamarind water, jaggery water, and cumin powder, black salt, salt, and cold water. Keep in the refrigerator for 2 -3 hrs before serving. Add boondi just when ready to serve.


9. Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing of chickpeas, roughly mashed potatoes and salt in the centre with some chilled pani (prepared water). Stir the water before using to mix all the masalas.


10. Serve homemade pani puri or golgappa or puchkas immediately and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 792Calories from Fat 439

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 3063 mg127.63%

Total Carbohydrates 75 g25%

Dietary Fiber 11 g44%

Sugars 8 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet