Description

Easy Pani Puri is a popular Indian street food consisting of crispy puris filled with a spicy and tangy potato-chickpea filling and served with refreshing jaljeera water and tamarind chutney. This homemade recipe guides you through making crisp puris from semolina dough, preparing a flavorful aloo filling, and blending a tangy jaljeera pani that brings all the flavors together for an unforgettable snack experience.

Ingredients

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For the Puri

½ cup fine Sooji (Semolina)
2 tablespoons Atta (Whole Wheat flour)
¼ cup hot but not boiling Water (+/- 1 teaspoon)

For the Aloo Filling

2 boiled and peeled Potatoes
¼ cup boiled Kala Chana or Kabuli Chana (Black Gram or Chickpeas)
¼ teaspoon Black Salt
½ teaspoon roasted Jeera Powder (roasted ground Cumin)
½ teaspoon Red Chilli Powder (adjust to taste)

For the Jaljeera Pani

½ cup chopped raw Mango or 1 lime sized seedless Tamarind (use either)
2 Green Chillies or Serrano Peppers (adjust to taste)
1 1/2 cup fresh Pudina leaves (Mint leaves)
¼ cup fresh Coriander leaves
3 Peppercorns
½ teaspoon Jeera (Cumin)
¼ teaspoon Red Chilli Powder
1 teaspoon Black Salt
½ teaspoon Sugar
Adjust lime juice and black salt to taste

For Garnishing & Serving

Soaked Boondi
Pudina leaves
Sweet Tamarind Chutney

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Instructions

Prepare the Puris: Mix sooji and atta in a bowl and gradually add ¼ cup hot water to form a stiff dough. Knead the dough for 5-6 minutes until smooth and firm, adjusting water slightly if needed. Cover with a wet cloth and let rest for 20-25 minutes.
Roll the Dough: Knead the rested dough briefly. Divide into 4 parts and roll one into a thin rope. Cut into small blueberry-sized pieces, roll each between palms to smooth balls, then flatten with a rolling pin into 1½ to 2 inch diameter circles on a plastic sheet covered with a dry cloth. Repeat for all dough pieces.
Fry the Puris: Heat oil in a karahi to very hot but not smoking. Drop puris one at a time with the side touching the plastic going in first. Press lightly with a slotted spoon until puffed, then turn and fry evenly golden all around. Remove and let cool thoroughly before storing airtight.
Make the Aloo Filling: Lightly mash boiled potatoes and chickpeas with hands, then mix with black salt, roasted jeera powder, and red chili powder. Set aside.
Prepare Jaljeera Pani: Blend raw mango or tamarind with green chillies, mint, coriander, peppercorns, cumin, red chili powder, black salt, sugar, and 2 cups water until smooth. Strain through a lined strainer pressing to extract all juice. Discard solids. Add another glass of water and adjust seasoning and lime juice as needed. Chill and add soaked boondi if desired.
Serve: Poke a hole in each puri and fill with aloo filling. Pour jaljeera pani into the puri and add tamarind chutney if liked. Eat immediately for best taste and texture.

Notes

This recipe yields 40-50 puris depending on size.
The dough should be firm and not too soft to ensure puris puff up properly.
Roll puris thin and even; uneven edges prevent proper puffing.
Shape doesn’t have to be perfect; oval or circular is fine.
Use an oil with a high smoke point, like refined sunflower oil, for frying.
If puris do not puff, the oil temperature is likely too hot or too cold; test with a few puris first.

Nutrition

Serving Size: 1 serving (approx. 8 puris with filling and jaljeera)
Calories: 210
Sugar: 3g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1.2g
Unsaturated Fat: 5.8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg