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RECIPE
28 INGREDIENTS 10 STEPS 40min

Pani Puri

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.
Pani Puri Recipe | SideChef
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.
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
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Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
40min
Total Time
$1.20
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Puri

1 cup
Semolina
1/2 cup
Hot Water
as needed
Frying Oil

Theekha Pani

1 cup
Water , chilled
1 cup
1/2 cup
Ice
1/2 cup
1/4 cup
Salted Boondi
1
Green Chili Pepper
1
Lemon , juiced
2 Tbsp of juice needed
1 Tbsp
Jaggery Granules
or Granulated Sugar
1/2 Tbsp
Tamarind Paste
1/2 tsp
Ground Cumin
1/2 tsp
Ground Fennel
1/2 tsp
Chaat Masala
1/2 tsp
Fine Ground Kala Namak Salt
1/2 tsp
or to taste
1 pinch
Asafoetida

Aloo Potato Masala

3
Medium Potatoes , boiled, peeled, mashed
1/4
Red Onion , finely chopped
2 Tbsp
1 tsp
Chaat Masala
1/2 tsp
Ground Cumin
1/2 tsp
1/4 tsp
Red Chili Powder
1/2 cup
Tamarind Chutney
for serving

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Nutrition Per Serving

VIEW ALL
CALORIES
190
FAT
2.5 g
PROTEIN
4.0 g
CARBS
38.3 g

Cooking Instructions

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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 Juice (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) .

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Nutrition Per Serving
Calories
190
% Daily Value*
Fat
2.5 g
3%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
38.3 g
14%
Fiber
3.4 g
12%
Sugars
11.7 g
--
Protein
4.0 g
8%
Sodium
695.1 mg
30%
Vitamin D
--
--
Calcium
34.7 mg
3%
Iron
1.2 mg
7%
Potassium
78.8 mg
2%
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