Pani puri recipe

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Pani puri recipe with step by step guide. Pani puri is a popular street food of India. Below is an easy and less time taking pani puri recipe.

Pani Puri Recipe Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tbsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (Kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggery (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

Pani Puri Recipe Steps:

To Make Puri:
Mix sooji, maida, baking soda, and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be the same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
Points to remember before frying :
1. 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.
2. Also the oil should not be smoking hot or the puris will get burnt and dark.
Heat oil in a deep bottom pan or kadai and put 3 – 4 puris in the kadai and fry them with the help of a slotted spoon.
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. 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. Later store in an airtight container.
To Make Pani:
Grind in a hand blender coriander, mint leaves, and green chilies to make a fine paste.
Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
To Make The Stuffing: In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the center along with some green chutney, tamarind chutney, and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
I hope you like our easy pain puri recipe. Enjoy homemade pani puri or golgappa or puchkas…

Easy pani puri recipe | golgappa | puchka recipe - Odisha Views

Pani puri recipe with step by step guide. Pani puri is a popular street food of India.

Type: Snacks

Cuisine: Indian Street Food

Keywords: pani puri recipe

Recipe Yield: 5 servings

Calories: 36

Preparation Time: PT10M

Cooking Time: PT30M

Total Time: PT40M

Recipe Ingredients:

  • 1 cup Semolina (Rava / Suji)
  • 3 tblsp Fine Wheat Flour (Maida)
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • Oil
  • 1/2 cup Tamarind (Imli) Pulp
  • 2 cups Water
  • 2 tbsp roasted Cumin Seed (Jeera) Powder
  • 2 tblsp un-roasted Cumin Seed (Jeera)
  • 1/2 cup Coriander Leaves
  • 3 Green Chilly (Hari Mirch)
  • 1 cup Mint Leaves (Pudina Leaves)
  • 1 tblsp Black Salt (Kala namak )
  • 1 tblsp Boondi
  • 2 tblsp crushed Jaggery (Gur)
  • 2 medium boiled potatoes
  • 1/2 cup boiled dried yellow peas/ small chickpeas
  • salt to taste
  • Green chutney
  • Red Tamarind Chutney

Recipe Instructions: Mix sooji, maida, baking soda, and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be the same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls. Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container. Points to remember before frying : 1. 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. 2. Also the oil should not be smoking hot or the puris will get burnt and dark. Heat oil in a deep bottom pan or kadai and put 3 – 4 puris in the kadai and fry them with the help of a slotted spoon. 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. 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. Later store in an airtight container. To Make Pani: Grind in a hand blender coriander, mint leaves, and green chilies to make a fine paste. Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste. Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving. To Make The Stuffing: In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside. To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the center along with some green chutney, tamarind chutney, and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Editor's Rating:
4.6
1 Comment
  1. Subharanjan says

    Nice…. now the Panipuri(Gup-Chup) thelawalas gona die!! 🙂
    Everybody start making hygenic gupchup at home and enjoy..

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