Monday, 16 July 2012

Pani Puri

Pani Puri

Pani Puri

Pani Puri


For the puri: 

1 cup semolina (rava /suji)
3 tbsp fine flour (maida)
1/4 tsp baking soda
Oil to deep fry
Water as required
Salt to taste

For the pani:

1/2 cup tamarind (Imli) pulp 
2 cups water
2 tsp roasted cumin seed powder
1/2 cup coriander leaves
3-4 green chilly 
1 cup mint leaves
1 tsp black salt 
1 tbsp boondi 
Jaggary to taste

For the stuffing: 

2-3 boiled potatoes chopped
1/2 cup boondi
Green chutney
Tamarind chutney


For the puri:

1. Combine the semolina, fine flour, baking soda & salt to make a semi-
    stiff dough & knead

2. Allow it to rest under a wet muslin cloth for 10-15 minutes.Now make
    small equal small sized
 balls of dough. Place these balls under a
    damp cloth for about 5 mins.

3. Take one ball & with help of some dry maida, roll out thin roti. Make it
    round with the help of a round
 cookie cutter or lid of any container.

4. Heat oil in a pan & deep fry puris in hot oil on a medium flame till they puff
    up & are light brown.

5. Remove, drain on absorbent paper, let them cool & store in an air-tight

For pani:

1. Grind coriander, mint leaves & green chilies to make a fine paste.

2. Mix all the ingredients of the pani along with above paste.

3. Now add jeggary, mix it properly.,adjust spices & tanginess according
    to taste.

4. Refrigerate it for 2-3 hrs before serving.

How to serve:

1. Crack a small hole in center of each puri.

2. Fill with a little boondi, potatoes, some tamarind chutney, green
    chutney, immerse it in chilled

3. Enjoy home made pani puri.

Pani Puri

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  1. mouth watering dish great recipe & nice presentation dear!!!

  2. Wow!!!!!pani puri one of my favourite dish lovely

  3. How big should the puri be ... 2 inches, more, less?

  4. Yummy pani puri, my all tym favorite. nice presentation. yummy...

  5. My favourite thanks for sharing.

  6. Wow looking delicious pani-puri