Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.
Makes about 60 puris.
Ingredients:
- Pani (Spicy Water):
- 1 cup mint leaves (Pudina)
- 2 to 4 green chilies (adjust to taste)
- 3 tablespoons tamarind paste (Imli)
- 3 tablespoons lemon juice
- 1 teaspoon black salt
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon ginger powder
- 1/8 teaspoon asafetida (Hing)
- 1 tablespoon roasted cumin seed powder
- 1 tablespoon sugar (adjust to taste)
- 1/2 teaspoon black pepper
- 4 cups water (adjust to taste)
- Puris:
- 1/4 cup All Purpose flour (Maida or Plain Flour)
- 3/4 cup fine Sooji (Semolina Flour)
- 1/2 cup water (as needed)
Method:
- Pani (Spicy Water):
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend. - Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
- After straining mix the paste with remaining water or adjusting to the taste.
- The pani (water) will taste best if refrigerated for a day.
Puris:
- Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
- Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
- Divide the dough into about 60 small balls. Keep them under a damp cloth.
- Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
- Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
- Start frying the puris, starting first with the puri you first rolled.
- Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
- Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
- Fry all the puris. They should be crisp and puff like a ball.
How to Serve:
Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!
Hi MANJULA, its nice post , i love to follow your post s , you write the best articles about Indian food & recipes for vegetarians, keep —– posting
Andrew,Thank you, I appreciate your comment
I was made pani puri more time at home but not tasty as like as market pani puri. At home made pani puri good.
you can tell me the pani average method .?
After long time I have got making method of puri thanks to manjula’s kitchen.
I followed the recipe for puri, but it came out very soft instead of crunchy puri. Do you know what mistake I did?
Pooja, may be dough was too soft or fried on high eat.
We can use the filler using mashed aloo & we can used dahi pani
Simmy, use the different filling
Hi aunty am from Mauritius , is it necessary to add black salt?? Cause they are not easily found in Mauritius !!! Thank you Vallee
Vallee, you can do without black salt
first, it was just reading your recipes and trying them out. every time following your recipes, exactly as stated, yielded excellent result followed by tons of compliments from family & friends. then, i watched the first video, how to make batura and i was hooked. love watching your videos and hearing your calm, confident voice walk me thru the entire preparation. i have tried quite a few of your recipes. i have loved preparing the dishes as much as sharing them with others. thank you.
mistuni
Thank you Mistuni
How do we make it in a simple way?
This recipe is toooo yummmmmy 😉
My children loved it..Very delicious recipe 🙂
How to make puris with lentil flour or rice flour?
Anita, rice puri is in my list to do
kacchi aam ka pani kese banaya ja sakta he.
thanks
Sweta,
Try Panna, this is raw mango drink check the recipe on my web site
Hello Aunty,
I followed your recipe and the puris turned out very good.
The only problem I had was the puris were too oily. Am I doing something wrong ?? What would you recommend I should do ?
Thanks
Ujjaval
Ujjaval,
They should not be oily, sorry I have no idea why it happened.
My puri does not pop? Why I made puris 4-5 times
But no much luck
Please can you guide me what mistake am I doing?
Thanks
Hello manjula aunty ,
the blender u use to prepare pani ka masala is from which company.Please tell me so that I can buy it .I am searching for this kind of thing since I saw this receipe . I like ur blender very much.
Vidushi,
Kitchenaid
simply super
Tried pani puris for the first time …it turned out amazing !!! Thank u so much Manjula Aunty 🙂
Awesome recipe. Just perfect. I made gol gappay today and they are super amazing.
Thankssss Manjula Aunty.
Regards,
Sara
aunty ji, i was success at following all ur recipes but one thing there was a problem while i took the puris out frm the frying pan the skinny part is too soft , how can i make it crusty????
Dear Manjula ji
Thank you very much for your wonderful recipe .
The puris came out very well . Really amazing .
keep up the good effort .
Nirmala
hi,
Its me again……
i am so happy 2 say that this time i had made, ol kame perfect and ossum…
i made it 4 ol my kusins nd am so happy they ol loved it loadz……
thnk u manjula aunteeeee 🙂
i mean it <3
i love ur recipes, specially the pani puri…
but both the times i tried, few of them became v.flat… so could u pls suggest abt waat kud be the problem?
also waat shud b the proportion/ratio of sooji nd flour?
Aunty, plss share veg spring roll recipe……plssss
Aunty, kya mai pani puri ki puris ko banakar air tight container me rakh sakti hu… Plss replyy
Manu shree
Yes Pani Puri should stay good atleast for a month.
toooooogoooooooood
it is tooooo goood.
its tooo goooood..
my puris are all going soft. whats wrong.plz aunty tell soon
Ritu,
You frying them on very high heat or not frying for long enough.
thia is sooooooooooooo gooooooood
this looks yumy
best pani puri prepared and gave to children. we all enjoyed
Thank you so much Manjula ji, i tried at home it came out very well.
Thank you so much Aunty for such a nice recipe…. I made some puris yesterday, and they came out so nice that I could not resist myself from making more. So, today I made some more. I have only one concern that almost all puris came out crispy, while some remained soft from the topmost part of the puris. What could be the reason?
Thanks
hi anti your all recipes are very nice specialy ur mohanthal recipe & pani puri so nice thank u very very much
How long we can keep these puris? I am trying to make this for a party can i prepare this puri’s 1 week prior to the party?
I am very inspired by your recipes, I will try the pani puri tomorrow for my friends, I have never had them, but they look delicious. 🙂
hi anti your recipe is likely very good .and thank you.