Pani Puri | How to make Pani Puri

By Reena Dixit  |  7th Dec 2016  |  
4.7 from 3 reviews Rate It!
  • Pani Puri, How to make Pani Puri
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    5

    People

99

3

About Pani Puri Recipe

A dish loved by everyone!

The delicious and mouthwatering Pani Puri is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Pani Puri is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Pani Puri. Reena Dixit shared Pani Puri recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Pani Puri. Try this delicious Pani Puri recipe at home and surprise your family and friends. You can connect with the Reena Dixit of Pani Puri by commenting on the page. In case you have any questions around the ingredients or cooking process. The Pani Puri can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Pani Puri with other users

Pani Puri

Ingredients to make Pani Puri

  • For puri -
  • 1 cup fine unroasted sooji (rava or semolina) or 160 grams rava, 3 to 4 pinches of baking soda, 1 tablespoon maida, 6 tablespoon water or as required, 1/2 teaspoon salt, 1 teaspoon oil, oil for deep frying
  • For stuffing -
  • 2 to 3 medium potatoes (aloo), 1 small to medium onion (pyaaz), 1 to 1.5 tablespoon chopped coriander leaves(dhania patta), 1 teaspoon roasted cumin powder (bhuna jeera powder), 1 teaspoon chaat masala powder, 1/2 teaspoon red chili powder, black salt as required
  • For pani -
  • 1/2 cup chopped mint leaves (pudina patta)
  • 1/2 cup chopped coriander leaves (dhania patta)
  • 1 inch ginger (adrak)
  • 1 green chilli (for a spicy pani, add about 2 to 3 green chilies)
  • 1 tablespoon tightly packed tamarind (imli)
  • 3 to 3.5 tablespoons crumbled or powdered jaggery or sugar or 1.5 tablespoons chopped seedless dates & 1.5 tablespoons powdered jaggery (the sweetness can be adjusted as per your taste)
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 teaspoon chaat masala powder
  • 2 to 3 cups water (add water as per the consistency you want)
  • 1 to 1.5 tablespoon boondi (fried tiny gram flour balls)
  • black salt as required

How to make Pani Puri

  1. In a mixing bowl, take 1 cup fine sooji or rava or semolina (160 grams), 1 tsp oil, 3 to 4 pinches baking soda and 1/4 tsp salt. With your fingers, mix the oil evenly with the sooji.
  2. Now add 1 tbsp maida/all purpose flour to this mixture. Mix again very well so that the all purpose flour is mixed evenly.
  3. Add 3 tbsp water first. Mix again. Then add 1 tbsp water more and begin to knead the dough. Sooji absorbs water while kneading.
  4. Add water in parts while kneading. Then add 2 tbsp more of the water and continue to knead. The kneading is very important in getting the perfect pani poori texture. the dough is not soft nor too hard. If you make the dough soft, then add 1 to 3 tsp more of the sooji. If the dough looks hard, then add sprinkle some water and continue to knead. The pani puri dough should be elastic.
  5. Knead to a semi soft elastic dough and keep it in a bowl or pan. Cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes.
  6. After 30 minutes, knead the dough again. Now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining dough covered with the moist kitchen towel.
  7. Roll to a large round. The pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying.
  8. With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Remove the dough edges and place the small roundels in a plate without them touching each other.
  9. Keep these pooris covered with a moist kitchen towel.
  10. Heat oil for deep frying in a kadai or pan. The oil should be medium hot.
  11. Add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  12. Slide a few pooris in the oil. They will puff up quickly as soon as you add them to the hot oil. (You can fry up to 4 to 8 pieces at a time, depending on the size of your pan)
  13. With a slotted spoon flip them, once they puff up. Even after oil stops sizzling, continue to fry till light golden. (Frying this way, gives a crisp texture to the pooris from outside as well as inside) Fry them till they are a light golden or golden.
  14. Stuffing -Boil the potatoes till they are cooked completely.
  15. Peel them and then chop them. Finely chop the onion.
  16. In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.
  17. Pani - In a blender add all the ingredients mentioned above for the pani. Add little water and grind to a fine chutney.
  18. Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
  19. Add the boondi to the pani. You can chill the pani in the fridge or add some ice cubes to it.

My Tip:

Gluten strands need to be formed, which gives a structure and shape to the pooris. The correct texture of the dough, also helps in puffing pooris and helps in them staying crisp. Knead very well. Elasticity helps in rolling the dough without cracks and thinly. When rolling, the dough should roll easily without any cracks. You should be easily be able to lift the rolled dough without it tearing or breaking and falling apart.

Reviews for Pani Puri (3)

Anjaly Menona year ago

Reply

Ananta Kanungo2 years ago

Miss this
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Andrea Srivastava2 years ago

Very nice and detailed recipe! thanks
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