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Recipes
Pani Puri
Recipe

28 INGREDIENTS • 10 STEPS • 40MINS

Pani Puri

5.0
1 rating
Pani Puri is a quintessential street food experience that must be tried by every foodie. This popular Indian street food consists of small crispy fried shells stuffed with spiced, delicious goodness paired with spiced, tangy water, creating an explosion of flavors and textures in every bite.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Pani Puri is a quintessential street food experience that must be tried by every foodie. This popular Indian street food consists of small crispy fried shells stuffed with spiced, delicious goodness paired with spiced, tangy water, creating an explosion of flavors and textures in every bite.
40MINS
Total Time
$1.20
Cost Per Serving
Ingredients
Servings
10
US / Metric
Puri
Semolina
1 cup
Semolina
Water
1/2 cup
Hot Water
Frying Oil
as needed
Frying Oil
Theekha Pani
Water
1 cup
Water, chilled
Fresh Cilantro
1 cup
Ice
1/2 cup
Ice
Fresh Mint
1/2 cup
Salted Boondi
1/4 cup
Salted Boondi
Green Chili Pepper
1
Green Chili Pepper
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
Jaggery Granules
1 Tbsp
Jaggery Granules
or Granulated Sugar
Tamarind Paste
1/2 Tbsp
Tamarind Paste
Ground Cumin
1/2 tsp
Ground Cumin
Ground Fennel
1/2 tsp
Ground Fennel
Chaat Masala
1/2 tsp
Chaat Masala
Fine Ground Kala Namak Salt
1/2 tsp
Fine Ground Kala Namak Salt
Salt
1/2 tsp
Salt
or to taste
Asafoetida
1 pinch
Asafoetida
Aloo Potato Masala
Potato
3
Medium Potatoes, boiled, peeled, mashed
Red Onion
1/4
Red Onion, finely chopped
Fresh Cilantro
2 Tbsp
Chaat Masala
1 tsp
Chaat Masala
Ground Cumin
1/2 tsp
Ground Cumin
Salt
1/2 tsp
Red Chili Powder
1/4 tsp
Red Chili Powder
Tamarind Chutney
1/2 cup
Tamarind Chutney
for serving
Nutrition Per Serving
VIEW ALL
Calories
190
Fat
2.5 g
Protein
4.0 g
Carbs
38.3 g
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Pani Puri
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Mix the Semolina (1 cup) and All-Purpose Flour (1/4 cup) in a mixing bowl.
step 2
Add Water (1/2 cup), and knead to a soft dough, for about 2 minutes.
step 3
Cover with a wet towel and rest for 20-30 minutes.
step 4
Roll out the dough over a lightly oil-greased surface, and use a 2-inch diameter round cutter to cut it. Place on a tray or board covered with a wet towel or plastic wrap.
step 5
Add Frying Oil (as needed) to a deep frying pan, and heat over medium-high heat. Heat the oil until it reaches 375 degrees F (190 degrees C). Gently place the puri into the oil, and make sure not to overcrowd the pan.
step 6
Flip over once the puri puffs up. Gently fry and use a spoon to scoop the oil over the puri. Once the puri is golden and crisp, transfer them to a paper towel-lined tray or a cooling rack.
step 7
Add the Potatoes (3), Red Onion (1/4), Fresh Cilantro (2 Tbsp), Chaat Masala (1 tsp), Ground Cumin (1/2 tsp), Salt (1/2 tsp), and Red Chili Powder (1/4 tsp) into a mixing bowl. Mix everything until well combined.
step 8
In a blender, add Fresh Cilantro (1 cup), Fresh Mint (1/2 cup), Fresh Ginger (1/2 in), Green Chili Pepper (1), 2 Tbsp of Lemon (1), Jaggery Granules (1 Tbsp), Tamarind Paste (1/2 Tbsp), Ice (1/2 cup), and Water (1 cup) and blend until smooth.
step 9
Transfer to a bowl, add Ground Cumin (1/2 tsp), Ground Fennel (1/2 tsp), Chaat Masala (1/2 tsp), Fine Ground Kala Namak Salt (1/2 tsp), Asafoetida (1 pinch), and Salt (1/2 tsp). Mix well and strain into a container. Add the Salted Boondi (1/4 cup) to the Theekha Pani.
step 10
Serve with puri, Theekha Pani, and Tamarind Chutney (1/2 cup).
step 10 Serve with puri, Theekha Pani, and Tamarind Chutney (1/2 cup).
Tags
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Asian
Snack
Shellfish-Free
Potatoes
Indian
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