Pani Puri – Gujarati Recipe

Pani Puri 

Pani-puri is very popular street food in India. Its yummy taste makes all ages to enjoy. The filling and pani is easy to make but making puri is challenging. I learn to make puri for panipuri from my mother-in-law. Here I am sharing you the secret of making Panipuri’s puri faster and easier.


For Puri:
Rava-sooji(semolina)- 1 cup
Maida – 4 tbs
Ghee- 1 tbsp
Salt to taste
Oil for deep frying
Club Soda for making dough

For Pani (Spicy):
3 cups water
1 cup fresh mint leaves
1/2 cup coriander leaves
4 5 green chilli
1 inch ginger (optional)
½ tsp of chilli powder
2 tbsp tamarind pulp
1 tsp black salt
1 tsp roasted cumin powder
1 tsp chaat masala powder
Salt to taste

For Filling:
1 cup chole (white chickpeas), soaked overnight and boiled (or Brown chickpeas/kala channa)
1-2 potatoes, boiled and mashed
1 large onion, chopped
1/2 tsp Jaljeera powder
1 tsp Amchur/dry mango powder
1/4 tsp red chilli powder
1/2 tsp salt or to taste
1/3 cup Coriander leaves, finely chopped


How to make Puri:
Mix Rava, Maida, Salt and ghee in a bowl
Add club soda to make puri’s dough. Remember, you have to make dough with club soda only-no water..Dough should be like paratha dough.
Cover with wet cloth. Don’t let the dough dry.
Kneed it properly and make tiny balls.
Roll it or use roti-tortilla maker. I use tortilla maker to make puri faster. In tortilla-roti maker, put 3-5 balls a little apart from each other.
Now deep fry the puries until it turns puffy, light brown and crispy. Drain it in a paper towel
If you have to prepare it alone, then make 100 puris and covered it in a wet cloth. Deep fry all puris at once, it will save your time.
How to make Pani:
Grind together Mint leaves, Coriander Leaves, and Green chillies (you can add a inch ginger)in a grinder or hand grinder finely.
Mix all the ingredients for making pani along with this green mix, and cool it in refrigerator or add some ice to it.
Check for the taste and adjust the flavours as necessary.
How to make Fillings for Pani-puri:
Mix all the ingredients for fillings.
Salt and chilli powder – add as per your taste.
Serving Method:

Take a puri. Make a small hole at the flat top by pushing gently with your finger.
Put a tsp of filling inside the puri.
Dip it in the pani to fill it completely. Serve and eat immediately.
You can mix sweet chutney (tamarind chutney) with the pani for tangy taste.