Delicious Pani Puri Recipe Easy 5-Step Authentic Indian Street Snack
An authentic and easy-to-make Indian street snack featuring crispy puris filled with spicy, tangy tamarind-mint water and a flavorful potato filling. Perfect for parties and family gatherings.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 servings (approx. 6 puris per serving)
- Category: Snack
- Cuisine: Indian
Ingredients
- Semolina (Rava) – 1 cup (120g), fine texture recommended
- All-purpose flour (Maida) – 2 tbsp (15g), for binding
- Salt – 1/4 tsp
- Water – approx. 1/3 cup (80ml), to knead dough
- Oil – for deep frying (neutral oil like sunflower or canola)
- Fresh mint leaves – 1 cup (packed)
- Fresh coriander leaves – 1/2 cup (packed)
- Green chilies – 2 small (adjust to taste)
- Tamarind paste – 2 tbsp
- Black salt – 1 tsp
- Roasted cumin powder – 1 tsp
- Chaat masala – 1 tsp
- Cold water – 3 cups (720ml)
- Regular salt – to taste
- Boiled potatoes – 2 medium, peeled and mashed
- Boiled chickpeas or black gram (Kala Chana) – 1/2 cup (optional)
- Chaat masala – 1/2 tsp
- Salt – to taste
- Red chili powder – a pinch (optional)
Instructions
- Make the Puri Dough: In a mixing bowl, combine 1 cup (120g) semolina, 2 tbsp (15g) all-purpose flour, and 1/4 tsp salt. Slowly add about 1/3 cup (80ml) water and knead into a firm but pliable dough. Cover and rest for 20 minutes to let the dough settle.
- Roll and Cut the Puri: After resting, divide the dough into small balls (about the size of a walnut). On a lightly floured surface, roll each ball very thin (about 1-2 mm). Using a small round cutter or bottle cap (about 1.5 inches/4 cm diameter), cut out circles. Keep covered with a damp cloth to prevent drying.
- Fry the Puri: Heat oil in a deep pan over medium-high heat (around 350°F/175°C). Test by dropping a small piece of dough; it should puff up immediately. Carefully slide in a few puris at a time, pressing gently with the slotted spoon to help them puff. Fry until golden and crisp, about 30 seconds per batch. Drain on paper towels. Let cool completely before assembling.
- Prepare the Pani: In a blender, combine fresh mint leaves (1 cup), coriander leaves (1/2 cup), 2 green chilies, 2 tbsp tamarind paste, 1 tsp black salt, 1 tsp roasted cumin powder, and 1 tsp chaat masala. Add a splash of cold water and blend into a smooth green paste. Transfer to a large bowl, add 3 cups (720ml) cold water, regular salt to taste, and mix well. Chill for 30 minutes to let flavors meld.
- Make the Filling: In a bowl, mix mashed boiled potatoes (2 medium), boiled chickpeas (1/2 cup, optional), 1/2 tsp chaat masala, salt to taste, and a pinch of red chili powder. Adjust seasoning as you like.
Notes
Roll puris as thin as possible for best puffing. Do not overcrowd the frying pan. Chill pani for at least 30 minutes before serving. Fill puris just before serving to keep them crispy. For gluten-free puris, substitute semolina and all-purpose flour with chickpea or rice flour, though puris may be softer. Use a thermometer or test dough piece to maintain frying oil temperature around 350°F (175°C).
Nutrition
- Serving Size: Approx. 6 puris per
- Calories: 225
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 34
- Fiber: 4
- Protein: 5
Keywords: pani puri, Indian street food, pani puri recipe, tamarind water, spicy snack, Indian snack, crispy puri, chaat