• 1serving

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Nutrition Info . . .

MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. For Puris

  2. 2 cups 474ml Very fine semolina - (soji or rava)

  3. Water

  4. Oil to deep fry

  5. Puri cutter

  6. For Water

  7. 1 Water

  8. 1 Mint leaves

  9. 1/2 Coriander leaves

  10. 8 Green chillies - (8 to 10)

  11. 1 Pingpong ball sized lump tamarind

  12. 1 tablespoon 15ml Jaljeera

  13. 1/2 teaspoon 2 1/2ml Black salt

  14. 2 tablespoons 30ml Jaggery

  15. Salt to taste

  16. Accompaniments

  17. 1/2 cup 118ml Boiled peeled chopped potatoes

  18. 1/2 cup 118ml Chickpeas soaked overnight

  19. 1/2 Moong - (green gram) soaked overnight or sprouted

  20. 1/2 cup 118ml Non-sweet boondi

  21. 1 cup 237ml Tamarind chutney. - (refer week on chutneys)

Instructions Jump to Ingredients ↑

  1. For puris:

  2. Mix soji, salt and enough water to knead a soft dough.

  3. Stand covered with wet cloth for 15-20 minutes.

  4. Take a fist sized lump and make a ball.

  5. With the help of some dry maida or soji, roll into big thin rounds.

  6. Cut small puris from it with the cutter.

  7. You may use a sharp edged lid of a bottlle, if the size is alright.

  8. Remove the frills formed and mix into remaining dough.

  9. Heat oil in a pan and deep fry puris till very light brown and crisp.

  10. Keep the puris covered with a moist muslin cloth if there is delay in frying.

  11. Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

  12. Store in an airtight container when cool.

  13. For the spicy pani:

  14. Wash and drain coriander and mint.

  15. Put in a mixie.

  16. Add all other ingredients except water.

  17. Blend till a smooth paste is formed.

  18. Mix into the water. Stir well for 3-4 minutes.

  19. Strain with a sieve. Do not throw away the residue, refer note.

  20. Place in fridge and chill for 2-3 hours.

  21. For accompaniments:

  22. Chickpeas: Pressure cook till done.

  23. Potatoes: Skin jackets. Cut into tiny cubes.

  24. Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool.

  25. Add crushed jeera, salt and chopped coriander to each accompaniment and mix well.

  26. Put in bowls and place in fridge.

  27. To serve:

  28. Place the crisp cooled puris in a large platter.

  29. Serve chilled water in deep bowls.

  30. Place the accompaniments in centre to be taken as desired.

  31. For newcomers to the world of pani puri.

  32. A small hole is made with finger on one side of puri. Some of the accompaniment is place in it.

  33. Add enough tamarind chutney to water as per taste.

  34. Dip the filled puri in the water and place in wide open mouth!!

  35. Do not fill in advance and keep, it will turn soggy.

  36. Making time: Puris- 1 hourPani - 20 minutesAccompaniments-20 minutes Makes: Puris-35-40 puris Pani-1 litreAccompaniments-4-5 servings Shelflife: Puris: 10-15 days in airtight containerPani-2-3 days in refrigeratorAccompaniments-1 day Note that making timings do not include pressure cooking, soaking and chilling times.

  37. Note: The residue left from straining the water may be used for masala in ragda of ragda patties. For recipe of ragda patties look in week on meal-in-a-snack.


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