Pani Puri
Pani Puri, also known as Golgappa or Puchka, is a beloved Indian street food known for its explosion of flavors in a single bite. With crisp, hollow puris filled with spicy, tangy water, mashed potatoes, and chickpeas, this dish delivers a medley of textures and tastes. Popular across South Asia, it's often enjoyed during festivals or as a refreshing snack on a hot day. This recipe brings the authentic spirit of Indian chaat to your kitchen.
Equipment
- Deep frying pan
- Blender
- Strainer
- Mixing bowls
- Slotted spoon
Ingredients
For the Puris
- 1 cup semolina (fine) also called sooji
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ cup water for kneading, use more if needed
- 3 cups vegetable oil for deep frying
For the Pani (Spiced Water)
- 1 cup mint leaves fresh ; washed
- ½ cup cilantro leaves fresh ; washed and roughly chopped
- 1 inch ginger peeled
- 2 medium green chilies adjust to taste
- 2 tablespoons tamarind pulp
- 1 teaspoon black salt or to taste
- 2 teaspoons roasted cumin powder
- 1 teaspoon chaat masala
- 4 cups cold water adjust consistency
For the Filling
- 2 medium potatoes boiled and mashed
- 1 cup cooked chickpeas or use canned, drained
- ½ teaspoon red chili powder
- ½ teaspoon chaat masala
- ¼ teaspoon salt or to taste
Instructions
- Prepare the Dough for PurisIn a mixing bowl, combine semolina, all-purpose flour, and salt. Gradually add water while kneading to form a firm dough. Cover and rest the dough for 30 minutes to hydrate properly.
- Roll & Fry PurisDivide the dough into small portions. Roll each into a thin sheet and cut into 2-inch circles. Heat oil to 350°F (175°C) in a deep pan. Fry puris, pressing gently with a slotted spoon to help them puff, until golden and crisp. Drain on paper towels.
- Make the PaniIn a blender, combine mint, cilantro, ginger, chilies, tamarind pulp, black salt, cumin powder, and chaat masala with 1/2 cup water. Blend until smooth. Strain if needed for a refined texture, then mix with remaining cold water. Chill before serving.
- Prepare the FillingMix together mashed potatoes, chickpeas, chili powder, chaat masala, and salt. Mash lightly to combine but keep texture chunky.
- AssembleCrack the top of a puri gently. Fill with a spoonful of the potato mixture and spoon chilled spicy pani into the puri. Eat immediately!
Notes
- If puris don't puff properly, ensure the dough was rested and rolled thinly.
- Use ice-cold water for the pani to enhance the refreshing contrast.
- You can store fried puris in an airtight container at room temperature for up to a week.
Nutrition
Calories: 1255kcalCarbohydrates: 59gProtein: 13gFat: 111gSaturated Fat: 17gPolyunsaturated Fat: 63gMonounsaturated Fat: 26gTrans Fat: 1gSodium: 696mgPotassium: 1410mgFiber: 8gSugar: 6gVitamin A: 1540IUVitamin C: 131mgCalcium: 307mgIron: 12mg
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